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How to Make a Gluten-Free Sourdough Starter from Scratch

Do you dream of baking loaves of fresh homemade sourdough bread… but can’t eat gluten? I’m here to tell you that dreams can come true! Get started on your gluten-free sourdough journey by following these easy step-by-step instructions on how to make your own gluten-free sourdough starter from scratch – using only three ingredients! Keep in mind that the process does take about a week, but is well worth the wait. At the end, you’ll have a living and active homemade gluten-free sourdough starter, ready to use in any gluten-free sourdough recipe you desire.

Before we dive into the process, let’s go over a few fun facts and frequently asked questions. Then at the end of the article, you can tune into a video demonstration if you please! The video shows the process of making our wheat sourdough starter, but the process is essentially the same.

What is Sourdough?

Did you know that homemade “sourdough” isn’t necessarily sour in flavor? Unlike store-bought or quintessential San Francisco sourdough, most homemade sourdough is usually not very sour at all! It is simply called sourdough because of the process it is made – through natural fermentation.

Rather than adding commercial dry yeast, artisan and homemade sourdough bread rely on a sourdough starter culture to provide loftiness and rise. And that is exactly what we’re going to create today! If allowed to ferment for a very long time, your sourdough can become more sour-tasting if that is what you desire.

Why Make Sourdough at Home?

Because it is fun! Duh. 

Also, there are many health benefits of making homemade sourdough bread. The fermentation process helps our bodies maximize nutrient absorption, and also makes the bread easier to digest. So much so, that many people with gluten sensitivities can tolerate homemade (gluten) sourdough with no issues!* I am one of those people. I regularly eat home-baked sourdough made with wheat flour, but cannot stomach other “normal” bread without extreme bloating and discomfort.

*Note: I do not encourage those with celiac disease or extreme gluten allergies to try wheat-based sourdough bread. Yet, if you only have mild sensitivities like myself, you may be interested in trying our classic sourdough starter tutorial and simple sourdough bread recipe. I personally prefer them to gluten-free options, but do what is best for you.

Additionally, homemade sourdough is far less processed than store-bought bread. Especially gluten-free bread, which usually contains a long list of additives. By making your own gluten-free sourdough starter and bread, you have ultimate control over the quality and choice of ingredients. 

What is a Sourdough Starter Exactly? 

A sourdough starter culture is a living thing. The right combination of water, flour, and warmth creates the perfect environment for yeast and beneficial bacteria (lactobacillus) to live and grow. You’ll see that this gluten-free sourdough starter recipe also calls for one organic apple, which helps inoculate the mixture with beneficial bacteria and wild yeasts. Once established, the colony of yeast and bacteria need to be nurtured with routine “feedings” to keep them alive. 

As the yeast and bacteria feed on fresh flour, they convert sugars and starches into acetic acid (which is what makes sourdough slightly sour, healthier, and easier to digest) and also produce carbon dioxide gas. Inside a container, a happily-fed sourdough starter will create air bubbles and grow in size. Then when an active starter is added to the dough of sourdough bread, the starter culture continues to feed and ferment the dough – adding air pockets and rise.

A picture shows a jar of sourdough starter on the left and a loaf of bread that has been cut in half on the right. It  depicts bacteria, yeast, and flour and what those items together provide for a baked loaf of bread which is acid, carbon dioxide and aromas.

Gluten-Free Sourdough Flour Options

When it comes to baking gluten-free sourdough bread, there are dozens of GF flour types to choose from! Millet, potato, rice, buckwheat, tapioca, sorghum… the list goes on. Most gluten-free sourdough bread recipes call for a combination of several types of GF flours, along with the addition of psyllium husk and/or xanthan gum to help everything bind well in the absence of gluten. 

On the other hand, we’re going to keep it really simple for the starter portion! To make a gluten-free sourdough starter, we have found it is best to simply use brown rice flour or buckwheat flour. Or, you can do half and half if you wish! The flavor of buckwheat flour is definitely more pronounced than mild brown rice. We used brown rice for this tutorial. 

Another option is white rice flour. However, whole-grain brown rice flour and buckwheat are more nutritious and wholesome than white rice flour. Once your gluten-free sourdough starter is established, you can play with feeding it a variety of these flours, or even sweet rice flour. Sweet rice flour is less gritty and more sticky than other rice flour, which can help act as a binding agent. Feel free to give any combination of those flours a try, using the same process you’ll learn below! 

Finally, I do not suggest using an all-purpose 1-1 GF flour for this recipe. We tried to make a gluten-free sourdough starter with a 1-1 replacement flour recently. It technically worked – it rose and got active – but the smell was gnarly! I think all the extra additives in 1-1 flour made something “off”, because it smelled like fermenting vomit. 

And now, on with the show!

An image showing a white bowl of flour sitting on top of a kitchen scale that is registering 500 grams in weight. Next  to the bowl and scale is an apple and behind the apple is a glass measuring cup that has 1.5 cups of water in it. In the very back there is a bag of Arrowhead Mills Organic Brown Rice Flour and an empty two liter jar with a snap on lid. These are the ingredients to make your own gluten-free sourdough starter.


  • Brown rice flour or buckwheat flour (or a combo of both). It is best to use organic if possible. Throughout the entire process of making your gluten-free sourdough starter, you’ll use about 750 grams of flour (1.7 pounds) – so keep that in mind when you’re choosing a bag of flour. We like the organic brown rice flour from Arrowhead Mills. This 6-pack of 24-ounce bags on Amazon is a great deal. It will keep your sourdough starter happy and fed for many months! Our sourdough bread recipe (see the recipe for a rustic GF sourdough boule loaf here) also uses a good amount of brown rice flour, so you can use it there as well.

  • One organic apple. Yes, it is essential to get organic! Non-organic produce may not only lack desirable good bacteria, but may have harmful additives that will ruin your starter. We always use a Fuji, Pink Lady, or Gala apple.

  • Un-chlorinated or filtered water. Avoiding chlorinated water is important when it comes to any fermentation process, including making sourdough. We use filtered water. A basic carbon filter is enough to remove most of the chlorine from city tap water. In a pinch, bottled water could be used – though I am not a fan of bottled water for environmental reasons.

  • A large air-tight glass container. We use this 2-liter flip-top container (about a half-gallon). Using too small of a container will limit the space your starter has to rise. The container should be large enough to allow for the flour/water mixture inside to double in size.

  • A kitchen scale. The sourdough world is riddled with recipes that call for flour by weight (including this one), rather than traditional cup measurements. This is because all flours have slightly different weights. For example, this recipe calls for 500 grams of flour to start. 500 grams of Arrowhead Mills brown rice flour equates to 3.25 cups, yet 500 grams of their buckwheat requires a full 4 cups!

  • A mixing bowl

  • Liquid measuring cup

  • A moderately warm location

  • Recommended: an ambient thermometer or sticky strip thermometer


Step 1: Mix Flour, Water, and Grated Apple (Day One)

In a large clean mixing bowl, combine 500 grams of brown rice or buckwheat flour, one grated organic apple, and 360 mL of lukewarm filtered water (about 1.5 cups). Mix thoroughly. The texture should be like thick sloppy dough. Not dry and crumbly, but not soupy wet. 

Quick tips:

  • When you weigh your flour in a bowl, don’t forget to either tare the scale or subtract the weight of the bowl!

  • Wash the apple with water before grating it, but do not use soap or other vegetable wash. We grate the apple with a box-style cheese grater. Add the apple skins along with the flesh, but avoid the core and stem.

  • If your water is really cold, either allow it to sit out and come to room temperature, or stick it in the microwave (in a glass measuring cup) for 15-30 seconds. Cold water will slow the growth of the beneficial microbes.  

  • Throughout this process, if your starter ever seems too dry or far too wet, feel free to add a splash more water or flour until the desired consistency is reached as described. The amounts I am providing are a general guide. Again, different flour types and brands will have slightly varying weights.

Once the apple, flour, and water are thoroughly combined, transfer the mixture into a large glass fermentation vessel. The vessel should be clean. I suggest washing it with hot water and vinegar, but avoid using old sponges and/or soap. Mash down the wet dough to remove any air pockets. If possible, try to avoid getting gunk all over the sides of your container. That stuff may be more likely to mold. Use a silicone spatula to clean up the sides if needed. No need to be perfect however.

Now, either wrap a large rubber band around the container or use a glass pen to mark the level of the mixture on the side of the container. This provides a starting point and allows you to easily monitor your starters’ growth.

Finally, tuck the container in a moderately warm location and let it sit for 72 HOURS. The ideal fermentation temperature is around 70-75°F, or 23 degrees Celsius. Colder temperatures reduce beneficial bacteria growth and also increase the chances of mold. 

A four way image showing the process of mixing the ingredients for a gluten-free sourdough starter. The first image shows a bowl of grated apple being held over a larger bowl of flour with a glass liquid measuring cup of water next to it. The second image shows the ingredients after they have been combined and mixed together in the larger bowl, a wooden spoon is seen partially inserted into the mixture. It was used to combine the ingredients. The third image shows a view through the top of the 2 liter flip top lid jar after the ingredients have been transferred to the jar. The fourth image shows the 2 liter flip top jar from the side, illustrating that the mixture has filled about 40 % of the jar and there is a red line that has been made on the jar to mark where the mixture was filled to.

Ways to keep your sourdough starter warm:

If you’re making a gluten-free sourdough starter during the summertime, you’ll likely have no issue keeping it happy by simply leaving the starter out on the countertop. However, if you attempt to create a starter during the winter (or if your house is otherwise on the cool side) it can be a bit more tricky. If you aren’t exactly sure what the ambient temperature is within microclimates in your house (e.g. in particular rooms, on the counter, etc) it is best to use a thermometer to assess the exact temperature where your starter is stored.

A couple options to provide warmth to a sourdough starter are to keep it near a warm appliance, use an electric heating pad or seedling heat mat nearby, or to wrap the container in classic holiday lights. I emphasize classic lights because newer LED lights do not get warm. These are all tricks we use and suggest for keeping homemade kombucha warm and active too!

Last but not least, our favorite easy way to keep both sourdough starter and the proofing dough warm is to keep it inside the oven – with the oven OFF, but oven light on! It creates the perfect cozy home. It if gets too warm in the oven, keep the door cracked open slightly.

The future sourdough starter is shown in a 2 liter jar after it has fermented slightly. It is resting in an oven with the oven light on to keep it warm but the oven itself isn't turned on or hot. The mixture is much more airy with visible bubbles throughout and it has risen to almost double where it was originally started from.

Step 2: First Discard & Feed (Day Four)

During the last three days, your starter should have started to get active, bubbly, and rise. It may have even risen and then fell back down again. That’s okay, but means it is getting hungry! The starter will also start to smell a little funky, malty, and semi-sweet – reminiscent of apple cider vinegar. 

After 72 hours (about three full days later, but it doesn’t need to be exact) it is time to feed your starter for the first time. The process of feeding a sourdough starter involves first discarding a portion of it, and then adding fresh flour and water. So, any time you hear a reference to “feed” the starter, keep in mind that also means removing some and not simply adding to it.

Feeding the Starter:

  • First, open the lid and stir the starter with a clean utensil. This will knock out the air and bring it back down to its original volume.

  • Next, remove and discard about half of the volume of starter in the container. I usually just eyeball it, using the mark or rubber band line on the container as a guide. Discarded sourdough starter can be composted, fed to chickens, or used to make other sourdough goodies – like gluten-free sourdough crackers with herbs and cheese!

  • Now add an additional 250 grams of fresh brown rice or buckwheat flour and about 180 mL (about 3/4 cup) of lukewarm water to the mix. Stir thoroughly to combine. We simply add them to the starter container and mix it all up.  If your container is tall or difficult to stir in, you can also do this in a separate bowl and then put it back into the container. It should be a slightly thinner consistency than the original mix.

  • Clean up the sides of the container as needed so you can monitor the rise again (and possible fall).

Now, put the container back into a warm location and let it sit for 48 HOURS this time. 

A four way image collage, the first image shows the jar with the risen sourdough mixture. The second image shows the jar after half of the mixture has been discarded. The mixture is now halfway between the red line and the bottom of the jar. The third image shows the jar after flour has been added to the top of the mixture, it has yet to be stirred in and there is a glass liquid measuring cup in the background with water that will need to be added as well. The fourth image shows the jar after the flour and water have been mixed into the remaining mixture.

Troubleshooting notes:

If your starter did not rise at all during these 48 hours, allow it to sit for another day before moving on to the next step. Yet if it rose and fell back down (look for smears on the container) then it is time to feed again. If it is acting particularly lethargic, try feeding with half brown rice flour and half buckwheat. 

Keep in mind that it is common for the first bout of activity to be more vigorous and obvious than the following few. That is because different short-lived bacteria quickly ferment the starter at first. Yet these are not the same type of bacteria and yeast we desire long-term in our starter, who are slower to develop. 

Step 3: Discard & Feed Again (Day Six)

This step is easy! Simply repeat the same discard and feed process that you did previously. Stir it first, discard half, and add more fresh flour and water like we did in the previous step. Yet this time you want to make it a splash more wet than before – like a wet, sloppy dough. Use 250 grams of flour and about 220 mL (just under a cup) of lukewarm water this time. 

Now, let your almost-ready gluten-free sourdough starter sit for 24 HOURS If all goes well, it should rise and fall within this time period. The apples should be pretty much be disintegrated by now too. 

Step 4: Is It Ready? (Day Seven)

The day has come! If your starter has gone through the phases of rising and falling after each feed, you now have a bonafide active gluten-free sourdough starter on your hands! She is ready for baking. But first, you better give your new friend a name. In fact, it is considered bad luck to not name your sourdough starter!

So… What do I do with it now?

Well, you bake with it! Try our rustic gluten-free sourdough boule loaf recipe here. Another couple awesome options are to make gluten-free sourdough crackers (we love ours with fresh herbs!), or to make fry bread. One of my intsa-friends turned me on to this: heat a non-stick skillet on the stove, add a cooking oil of choice (she uses coconut oil) and then pour in a few big scoops of plain sourdough starter – like pancakes! Spread it fairly thin, allow to cook on each side for several minutes and continue flipping it as needed until cooked through. She likes to serve it with eggs and sausage, but I think the options are pretty endless there!

Ongoing Storage & Care

Your new starter needs ongoing care, but thankfully not as intensive as when you are first getting it established. We find it most simple to store our starter in the refrigerator (which makes it go semi-dormant) and pull it out just on weekends to feed and/or bake with. 

To help you learn how to take care of your starter, I put together this guide all about ongoing sourdough starter care. I originally wrote it for classic wheat sourdough starter, but edited it to include special notes for gluten-free sourdough starters as well! The process is essentially the same.

That article covers:

  • How to routinely feed your sourdough starter – which is a little different than the feeding process we did here to create it.
  • How frequently to feed your sourdough starter.
  • Where to store your starter: in the refrigerator or at room temperature?
  • How to “ready” your sourdough starter for baking, and more!

A gluten-free sourdough loaf of bread sitting atop a wire cooling rack. It has been scored on top in the shape of a square with slice made in the top to resemble that of wheat or grain.
One of our recent gluten-free sourdough bread loaves.

FAQ: What is that dark liquid on the top of my sourdough starter?

When the yeast in a sourdough starter has eaten up all of its available food and is hungry for more, it produces a thin dark layer of liquid on top. This is an indication that your starter is more active than you’re feeding it. It is a naturally-occurring alcohol created by the yeast, called hooch. This is totally normal! Do not freak out.

If your starter does develop hooch, you can either pour it off the top or simply mix it back in, then discard and feed as usual. Ours almost always has a thin layer of hooch developed when we take it out of the fridge for our weekly baking.

However, I have noticed that water has a tendency to separate out from brown rice flour even more readily than wheat flour. For example, sometimes a thin layer of water appears immediately after feeding the gluten-free sourdough starter. That isn’t hooch… That is just water, and you can leave it be.

A 2 liter jar with flip top lid is shown with remaining sourdough starter taking up the bottom 20 % of the jar. It has been taken out of the refrigerator from storage and the top of the starter has developed a layer of hooch on top, meaning it is hungry and ready to be fed.
Our starters always have a layer of hooch developed after sitting in the refrigerator for a week without being fed. This is Gladys saying “Feed me Mom!”

And that is how you make a gluten-free sourdough starter.

So, how’d it go? I hope this article got you one step closer to making all your sourdough dreams come true. Please feel free to ask questions, leave a review, share this article, or just say hi. Thanks for tuning in, and happy baking!

For all you visual learners, here is a quick video showing the process of making our classic wheat sourdough starter. The flour is different and the water amount varies slightly, but otherwise it is essentially the same process! Our gluten-free sourdough starter never gets quite as bubbly as the wheat one.

Check out our YouTube channel for more videos by clicking here!

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5 from 19 votes

How to Make a Gluten-Free Sourdough Starter From Scratch

Do you dream of baking loaves of fresh homemade sourdough bread… but can’t eat gluten? I’m here to tell you that dreams can come true! Get started on your gluten-free sourdough journey by following these easy step-by-step instructions to make your own gluten-free sourdough starter from scratch – using only three ingredients!
Prep Time30 mins
Fermenting Time7 d
Course: Sourdough
Keyword: Gluten-free baking, Gluten-free bread, Gluten-free sourdough, Gluten-free sourdough starter, Sourdough Starter
Servings: 1 sourdough starter culture
Cost: $20


  • Large air-tight glass container (2 liter or half-gallon)
  • Kitchen scale
  • Mixing bowl


  • 750 grams organic brown rice flour (and/or buckwheat flour)
  • 360 mL filtered water, room-temperature
  • 1 large organic apple


  • Wash your apple, but avoid using soaps or produce wash. Using a cheese grater, grate the organic apple into semi-fine shreds. Use the skins, but discard the core.
  • Add 500 grams of brown rice or buckwheat flour, the grated apple, and 360 mL of lukewarm un-chlorinated water (about 1.5 cups) to a mixing bowl and thoroughly combine.
  • Transfer the mixture into a large glass airtight container that has enough room for it to at least double in size, minimum. (Ours usually quadruples while fermenting) Pack the mixture down into the bottom of the container. Close the lid.
  • To monitor growth, mark the side of your container with a washable marker or rubber band at the top level of the mixture.
  • Let the mixture sit for 3 days (72 hours) at a temperature of 70-75 degrees F. It should bubble and rise during this time.
  • After approximately 72 hours, thoroughly stir the mixture and then discard half of the amount. Then, thoroughly mix in another 250 grams of flour and 180 mL of tepid filtered water (about 3/4 cup) to the remaining starter mixture. This is called "feeding" the sourdough starter. You can do this either in a separate bowl, and put it back into a now-clean ferment vessel, or like we do, mix it in place.
  • Re-mark the container to note the height of the mixture. Let sit at 70-75 degrees, for 2 days or 48 hours this time.
  • After 48 hours, repeat the same discard and feed process as done previously. Discard half, feed, mix, mark the level, and cover again. This time, make it slightly more wet – using 250 grams of flour and about 220 mL of water.
  • Allow the sourdough starter mixture to sit for a final 24 hours.
  • Once complete, you now have a happy and active gluten-free sourdough starter! Store it in the refrigerator when not in use, taking it out to warm up and be fed weekly. OR if stored at room temperature, feed it daily to keep it alive.


Troubleshooting tips, if the starter does not regain activity after feeding:
  • If there is no activity, let it sit another day or two.
  • If your starter has risen and fallen, or, if seems to not rise after the first discard and feed, and instead it has a dark liquid formed on top (called hooch), it may actually be overly active and hungry! Stir in a little more flour (and warm water as needed, if it becomes too thick and dry) and let it sit again. Wait a day or two to see if it perks up and begins to rise and bubble.
  • If your home is cold, try to find a warmer spot if possible! We’ve found keeping our starter (and proofing dough) inside the oven with the oven OFF but oven light ON creates a nice warm environment during cooler days. 
  • If the starter doesn’t rise at all after the first discard and feed, try opening the lid of your jar. Cover it with a coffee filter or something else that will prevent fruit flies or other debris from getting inside inside.
  • Ensure that you use an organic apple. 
  • Throughout this process, if your starter ever seems too dry or far too wet, feel free to add a splash more water or flour until the desired consistency is reached as described. The amounts I am providing are a general guide. Different flour types and brands will have slightly varying weights.

DeannaCat signature, keep on growing


    • Aaron (Mr. DeannaCat)

      Hi P Ritchie, you can probably skip to the next step a day early but it is a good idea to let the initial bloom of activity die off slightly before proceeding to the next step so you can be sure that some healthy bacteria and yeast start to form. Good luck!

    • Aaron (Mr. DeannaCat)

      Hi Dom, you can try experimenting with moving the starter to a warmer location or some of the other trouble shooting tips. It should be active and able to rise at this point. However, your starter is probably still alive. If you can’t get it to rise in a warmer location, try discarding and feeding again while keeping it at 70 to 75 degrees F and see if that works. Hope that helps and good luck!

  • Zoe

    I set my gf sourdough starter next to some old apples, it’s now been smelling like apples for a week! It was funny to find this recipe where you intentionally add apples, I’ve been trying to get the apple smell out of mine!

    • Aaron (Mr. DeannaCat)

      Hello Zoe, the sourdough starter actually consumes the apples in a short period of time and it doesn’t smell like apples or leave any traces of apple after a couple of days.

  • Nabi

    The starter rose really well on the first rise, then I did the first discard/feed and it hasn’t risen at all and has developed a sort of mauve pinky colour on the top. Is this mould? Or is it hooch? It also smells quite strongly.
    The only thing I can think that might have gone wrong is the temperature dropped — went from being over 80 degrees during the first rise and dropped to 70 degrees after the first discard/feed.
    Should I keep going or start again?


    • Aaron (Mr. DeannaCat)

      Hello Nabi, you should press on and see if the starter remains or gets active as long as you don’t see mold growing. Gluten free starters can indeed smell quite strongly depending on the types of flour that are used. Did you allow a full three days before your first discard? We have also found that the first bout of activity can be more vigorous than the following few. The addition of part buckwheat to part brown rice flour can also help give a lethargic starter a boost and I believe our hooch from a gluten free starter can at times look pink in color as well. Hope that helps and good luck, it may just take some troubleshooting to get you on your way.

      • Nan

        Hi, It’s been about 20 hours since i prepared the initial starter, was very excited that it doubled in the jar, until i saw that it has many blueish mold spots… I assume that it’s no good yet wonder where i went wrong as the glass jar and the fresh apple was clean and had been washed with vinegar… Any ideas how i can prevent this when trying again?

        • Aaron (Mr. DeannaCat)

          Hell Nan, that’s too bad. It looks like you did everything right, especially with that initial burst of activity. If it was mold it will likely be fuzzy, we have found that GF starters form “hooch” a lot quicker than regular gluten starters. Hooch can be slightly grayish in color and is more of a liquid, not sure if this could the answer? What flour(s) did you use to create the starter? Usually colder temperatures will aide in mold forming as it is less active which leaves more time for mold to grow. Let us know if you have any other questions so we can help figure this out for you. Good luck!

    • Stefanie p

      I had the same thing but the pink showed up after I accidentally turned on the oven with the starter in it. I pulled it out with my bare hands before it was at temp (it was maybe in there for 5 mins?) and it was still cool enough to touch… but do you think I killed it? Or gave it enough heat for bad bacteria? All other sites say pink starter means you need to start over… but I don’t think most people use an apple either so wasn’t sure if the color was from that? I used half brown rice half buckwheat on both the original start and first feed.

      • Aaron (Mr. DeannaCat)

        Hello Stefanie, I don’t think that short amount of time in the oven killed the good bacteria, especially if it was still cool to the touch. Using apple can probably make the starter a tad pink until it has fully dissolved. Usually you can tell if a starter is bad if you see any mold, sometimes gluten free starters can smell a tad different so it can be hard to tell if it is bad by smell alone.

    • Aaron (Mr. DeannaCat)

      Hello Erika, I would discard it and start over. Try and keep you mixture between 70 to 75 degrees to cut down on the chances of mold occurring which is more likely with cooler temperatures. Hope that helps and good luck!

  • Julie D Miller

    Eeek! I’m so excited to have found you. I’ve been looking for a GF sourdough starter for ages. Thank you. 🙂 Do you happen to have a rice flour or almond flour bread recipe to use the starter to make bread? Our family can’t use any kind of GF premade flour because of allergies to the ingredients.

    • Aaron (Mr. DeannaCat)

      Hello Julie, we a general recipe that can be found here; Gluten-Free Sourdough Bread Recipe (Boule Loaf). We have found that it really just takes some experimenting with the different flours to see what works best. Play with some of the recipe using whatever flour you choose and see what is best for you and your family. Let us know what you come up with and keep us posted on your results. Good luck and happy baking!

  • Sarah Carney

    Hi!! I have a question about my starter and if it is the “hooch” or not. I started it Saturday and put it in my oven with the light on….Sunday morning it was so warm in there it was around 82 degrees F. I noticed that I have a line of brownish watery liquid like the hooch BUT it’s towards the bottom and not the top. Did it get too warm and mess up? I used brown rice flour for most of it but the last 15 g I used buckwheat-same brand used and both organic. Thank you for any help!! I can’t wait to eat sourdough!

    • Aaron (Mr. DeannaCat)

      Hello Sarah, you probably did get the starter a little too warm although it should be just fine. We have found that gluten free starters separate more than regular wheat sourdough starter so that is normal. Congratulations on your starter and enjoy that sourdough bread!

        • Logan

          Hello! I tried this recipe and on day three the dough looked great but smelled rancid. I used all of the exact ingredients but blended my apple up instead of shredding it. Is it usually have a pretty fowl Oder ? I guess you could call it sour lol. ? Thank you.

          • Aaron (Mr. DeannaCat)

            Hello Logan, it will definitely smell slightly sour and we have found that the gluten free starter has a bit more of an odor than traditional wheat sourdough starter. As long as you don’t see mold and the starter is active, you are on the right track, keep with it and see how it turns out. Hope that helps and good luck!

  • Sydney Johnsen

    Hi there
    I was excited to make this – it did seem awfully dry as others have noticed. Now I have a huge quantity of GF sourdough starter. Do you have any recipes using this starter to suggest?

  • Annie O'Keeffe

    I haven’t tried it yet — lol — but I was just diagnosed with Hashimoto and been switching to a WFPB diet, so I also really miss sourdough bread from SF (just moved back to KC).

    Love your website. I just ordered all the flours, iron pot and boule from Amazon. I’ve been studying your sourdough starter and it seems really easy. I’m really looking forward to my new life eating clean, super healthy (not fake healthy) and baking some yummy bread!

    I’ll post again when I’m done. Thank you so much for all the work you put into this.

    • Aaron (Mr. DeannaCat)

      Thank you so much Annie! Thanks for stopping in and saying hi, wishing you the best on your new healthier lifestyle and let us know how it all works out for you.

  • Angel


    I live in Australia and just wanted to check the quantities for the starter as I found that 500g of brown rice flour was way too much for the 360ml of water. To get the same consistency as the photo I had to use double the amount of water. Should it have been 250g?? As I had enough starter for 2 jars.

    • Aaron (Mr. DeannaCat)

      Hi Angel, you can keep two starters or just discard the one and keep the other jar. The ratios worked for us here but as long as you’re happy with your starter then that’s all that matters to us. Thanks and good luck!

      • Angel

        5 stars
        Hi Aaron – All well. We split the starter between 2 jars. We ran into a little trouble after the first discard as we developed a water substance on the top with no growth.

        After the second day we decided to stir the liquid in and then add about 55g of brown rice flour. This worked wonders as the starter almost doubled over night. We are about to do our final discard (sharing this with friends) and then it is ready for use!

        This is our first time doing a sourdough starter so thanks for sharing this great recipe. PS Re my initial comments – the brown rice flour maybe a little denser here in Australia so that is why I need to use more water at the beginning.

        • Jackie

          Hi Angel
          I’ve just had the same problem, it is a very thick paste, almost dry! Do you mind sharing what quantities you ended up using?

      • Leah

        Hi I’ve tried another gluten free recipe but I didn’t like it cause it was too gummy. So I’m gonna see how this one goes. I’m running in a bit of trouble with my starter though where the starter is getting like a green mold before the fourth day. I live in north Hollywood CA and so it’s pretty cold right now and my oven light is not turning on (great timing lol). So house is pretty cold what can I do? I really want to try this recipe would it be okay for me to discard the apple from the starter. What is the need of the apple in the starter? Thank you for your hard work with this recipe! ☺️

        • Aaron (Mr. DeannaCat)

          Hello Leah, the apple provides bacteria and yeast which help kickstart the fermentation process of your starter. Getting your environment to be the appropriate temperature (70 to 75 degrees) is paramount in the success of starting your sourdough starter. I am assuming the starter isn’t getting active enough by your fourth day due to the colder temperatures and that is when mold can form. Hope that helps and good luck!

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