How to make gluten-free sourdough starter from scratch using gluten-free flour. Making your own sourdough starter is easier than you’d think!
– gluten-free all-purpose flour – water
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).
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.
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.