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Gluten-Free Sourdough Starter

How to make gluten-free sourdough starter from scratch using gluten-free flour. Making your own sourdough starter is easier than you’d think! And yes, it works with gluten-free flour!

Sourdough starter in a jar on a counter

Oh hey!

Want to dive into the lovely land of sourdough but don’t know where to begin?? 

This post has you covered!

It is true that regular sourdough bread is lighter in gluten than regular (non-sourdough) bread, but those who are sensitive may still react to it, and those who are allergic should most definitely steer clear.

Thankfully, we can make sourdough starter using a store-bought gluten-free flour blend. Yes, it really does work! 

If you have been a long-time follower, you may know I’m a bit of a geek when it comes to fermentation. I published a cookbook in 2015 focusing entirely on fermented beverages, called Delicious Probiotic Drinks.

It had been many moons since I started a new fermentation experiment, so once I decided to make my own gluten-free sourdough starter, I felt childlike elation. 😀

This post can be used as a guide to make your own gluten-free sourdough starter, know when it is ready to use, how to use it, and how to store it. I hope you find it helpful!

First things first, here is

what you need to make gluten-free sourdough starter:

A large bowl or jar – something that will allow your starter to grow up to 3 or 4 times its volume. Note that after feeding your starter every day, it will always grow. Keep this in mind when choosing the vessel in which your starter will live.

I started in a mixing bowl and am currently using a large glass measuring cup. If possible, stick with the same vessel so as not to disrupt the fermentation process.

Gluten-free flour blend – I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (not sponsored), but from what I have read, King Arthur’s Measure for Measure Gluten-Free Flour works well too.

DO NOTE! The amount of water you use may vary depending upon the flour you use. This is the only tricky part about making your starter (keep reading!).

For consistent results, avoid switching flours while you’re making your starter. Stick with the same flour so you don’t disrupt the microbiome of the starter – it will be fragile at first!

Water – that’s it. Just water. I use filtered water from my Berkey filter, and I do recommend using filtered water if at all possible.

Kitchen Towel – Use a kitchen towel or cheesecloth to cover the vessel you’re using to make the starter. This keeps any bugs out and also protects the starter from too much light (a little light is fine, but you don’t want to cook it with UV rays, know what I mean?

mixing bowl, measuring cup with flour and measuring cup with water.

How to Make Gluten-Free Sourdough Starter:

Day 1: Combine 1 cup of gluten-free flour blend with 1 cup of water and stir well until all the clumps are out. Cover with a kitchen towel, and leave untouched overnight (preferably 18 to 24 hours).

Water being poured into mixing bowl with flour to make sourdough starter

Day 2: Discard half of the starter (yes, throw it in the trash. Or if you don’t want to waste it, you can use it for a baking experiment). Add another 1 cup of flour and 1 cup water. If the starter is very thick like pizza dough, add more water until it is thinner.

You want it to be about the consistency of pancake batter. If it appears too thin, add more flour until that pancake batter-like consistency is reached.

Day 3 – 7 (and beyond): Each day, discard half of the starter and add a 1:1 flour to water ratio. This means you can continue adding 1 cup of flour and 1 cup of water, or you can decrease the measurement to ½ cup flour and ½ cup water.

Keep noting the consistency of the starter and add more or less water to get it to that slightly thick pancake batter consistency. 

close up image of jar of sourdough starter

A note about flour to water ratio:

When using regular all-purpose flour, a 1:1 ratio is recommended to start and then the ratios change over time as your starter matures.

Similar to making regular sourdough starter, I found that I needed a 1 to 1 ratio of gluten-free flour to water, as the flour blend I use has similar absorbency to regular all-purpose flour. 

King Arthur’s recipe for gluten-free sourdough starter specifies 1 cup of flour to 1/2 cup + 1 tablespoon of water to start out.

If you’re using King Arthur Measure for Measure Gluten-Free Flour, use that ratio and see where it lands you.

However, if you use Bob’s Red Mill’s 1-to-1 Baking Flour like me, you may need a larger ratio of water to flour.

Do note, humidity and elevation may play a role in your ratio!

Here in Reno, we are technically high elevation and it is dry AF here. It makes sense if you live in similar conditions you’ll need a higher ratio of water to flour than 1:1. If you live in a humid area and/or at sea level, 1:1 may be great! 

Again, so long as your starter is the consistency of thick pancake batter, you’re good.

When is the Starter Ready to Use?

You can use your starter as soon as you witness signs of life – this means the starter will have grown 2 to 4 times its original volume and will have lots and lots of bubbles/air pockets.

These air pockets are a signal you have active, living bacteria and yeast and they’re literally breathing and reproducing!

You will also smell a pretty pronounced sour scent! It will smell like bread dough as you walk by your starter – this is another sign it is working!

My sourdough starter was ready to use on Day 4, but I let it go an additional day before putting it to use, just to be sure.

I had read sourdough starters sometimes become very active at the beginning and then seem to die off by day 3. If this is the case for you, don’t fret. Keep proceeding as normal to see if the starter bounces back. 

Hand holding jar of sourdough starter

How Fermentation Works:

Across the board, the concept of fermentation is the same, but the inputs vary.

You need bacteria and/or yeast, liquid, and something to feed the bacteria and yeast.

For instance, when making yogurt, the lactose in the milk feeds the Lactobacillus bacteria strains, and the milk also serves as the liquid environment in which the bacteria live and reproduce.

In the case of sourdough starter, the bacteria and yeast are naturally occurring in the air (you may have heard the term, “native yeast.”).

We continuously feed the native yeast flour, which is jam packed with carbohydrate, and give it a nice moist warm environment to thrive.

The reason we continuously feed the culture is to ensure there is plenty of yeast for leavening our sourdough projects.

As long as you’re able to get a starter going, it becomes forgiving in terms of the amount and timing of feedings.

You can also allow the starter to go dormant by transferring it to a sealable container and refrigerating (I’d recommend using a jar with an airtight lid).

Best Household Temperature for Sourdough Starter.

70 to 80 degrees. Yeast love temps in this range, so if your house stays warm, making a successful sourdough starter will be easy peasy.

Mine has been between 74 and 77, and my starter only took 2 days to show signs of life. By day 4, it was ready to use. If you keep your house cooler, no worries! It could still work, it just may take 5 to 7 days to show signs of life.

When in Doubt, Throw it Out:

If you see any mold at all – pink, white, green, brown, black, throw it out and start over.

There is absolutely no reason to risk it. Note that if you live in a humid area, you may need to keep a very watchful eye over the starter and begin keeping it in the refrigerator after a few days to avoid mold. 

How to Use Sourdough Starter:

So you made a starter! Yaaay, congrats! Now what do you do? You have options: 

  1. Use the daily discard in recipes, and continue feeding the starter
  2. Give some of the starter to family/friends, use starter for sourdough things, continue feeding starter
  3. Use starter for a while, get sick of sourdough, stick the starter in the refrigerator and allow it to go dormant,

Three plates with blueberry sourdough muffins on them and a cloth napkin to the side

Gluten-Free Sourdough Recipes:

Here are some magnificent recipes using gluten-free sourdough starter that I found on Pinterest:

How to Store Sourdough Starter:

If you’re continuing to use and feed the starter, just keep it in its original vessel.

When or if you decide it is time to take a hiatus, transfer it to a sealable glass jar and refrigerate until you are ready to start back up. If you’re keeping your starter in the refrigerator, be sure you allow it to come to room temperature before using it in a recipe.


This is above my knowledge and experience, so if you’re having issues, go to A Beautiful Plate’s Sourdough Bread Troubleshooting Guide and FAQ .

But do feel free to drop me questions in the comments section! I’m new to sourdough, but old to fermentation, and am keeping my starter going, so don’t hesitate to ask!

More Fermentation Experiments:

Love fermenting things as much as I do? Check out my recipes for some additional fun!

That’s all for now, folks! I hope you enjoy the process of making sourdough starter as much as I have. Reach out if you have any questions!

What will you do with your sourdough starter??

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Hand holding jar of sourdough starter

Gluten-Free Sourdough Starter

Yield: 1 starter
Prep Time: 10 minutes
Resting Time: 2 days
Total Time: 2 days 10 minutes

How to make sourdough starter from scratch using gluten-free flour



  1. Combine 1 cup of gluten-free flour blend with 1 ¼ cups water and stir well until all the clumps are out. Cover with a kitchen towel, and leave untouched overnight (preferably 18 to 24 hours).
  2. On the second day, discard half of the starter. Add another 1 cup of flour and 1 cup of water. If the starter is very thick like pizza dough, add more water until it is thinner. You want it to be about the consistency of pancake batter. If it is too thin, add more flour (start with 1/4 cup and work up from there).
  3. Each day, for the next 2 to 5 days, discard half of the starter and add a 1:1 flour to water ratio. This means you can continue adding 1 cup of flour and 1 cup of water, or you can decrease the measurement to ½ cup flour and ½ cup water.
  4. Keep noting the consistency of the starter and adjust amounts of flour and water as necessary.
  5. Once your starter shows signs of life (smells like sourdough bread, increases in volume two to fourfold after each feeding and is very bubbly), you can use it in sourdough recipes!
Nutrition Information
Yield 1 Serving Size 1 cup starter
Amount Per Serving Calories 26Total Fat 0gUnsaturated Fat 0gCarbohydrates 6gFiber 1gSugar 0gProtein 1g
collage of two photos on how to make sourdough starter from scratch

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Sunday 17th of April 2022

How do n u take the starter and make a loaf of bread? What would the carb count be? Thanks in advance kristie


Monday 18th of April 2022

Hi Kristie!

Best solution would be to google a recipe for sourdough bread (I don't have one) and check out the nutrition facts in the recipe card. Most food sites include the macro breakdown in the recipes :)


Sunday 30th of January 2022

My starter is active, and I’m ready to use it.

If I understand the instructions and comments correctly, I feed it every 2-3 days, while using the starter.

If I don’t want to feed/use every 2-3 days, store it covered in the fridge for up to two weeks. When removing from the fridge, let it get to room temperature before using in. A recipe and restarting the feeding process.

Is that correct?


Tuesday 1st of February 2022

Hi Michelle,

That's correct! Some people also have success keeping the starter in the refrigerator for a longer period of time and feeding it every couple of weeks. xo


Monday 24th of January 2022

Hi! This is my first time trying this. How do you make a normal loaf of sourdough bread from the starter?


Tuesday 18th of January 2022

would gluten free better batter flour work?


Thursday 20th of January 2022

Hi Adrianna!

This is the first I had heard of Gluten-Free Better Batter, so I googled it. I have no experience with it, so I can't be too sure but based on the ingredients list, it is very similar to what I use, so I think it will work fine. Report back with how it turns out, please!


Sunday 16th of January 2022

Thanks so much for this! I made my starter and on day three when I went to feed it it was extremely thick. Just curious if it’s normal for it to be thick before feeding and you just thin it out with the current day’s flour/water or if that’s a problem.


Thursday 20th of January 2022

Hi Shea!

The starter shouldn't be overly thick - it should be fairly runny and sticky looking, almost like a thinned down dough. If your starter is thick, you can always add more water. Gluten-free flours vary (sometimes dramatically) in how much water they absorb, so your ratio may not always be 1:1 with the water. Hope this helps! xo

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