I’m not celiac but I do have a gluten sensitivity. On the occasions that I indulge in anything containing gluten the consequences are what I call the “bubble guts” and I think you can guess what that entails. I also suffer from endometriosis which has been linked to flare ups and inflammation when gluten is consumed so in general I try and avoid it whenever possible.

This sent me on a mission to create a gluten free sourdough! Regular sourdough is lower in gluten than other breads but not completely free of it so I needed to create something I knew was 100% gluten free. It took some time and a couple flops but I got there in the end with the birth of my new gluten free sourdough starter I’ve named Lola. I’ll post my steps here as well as some helpful recipes but remember…sourdough can be a tricky science and your outcome may differ from mine depending on the dozens of factors so don’t get disheartened if you flop. Try, try again!

What you’ll need:

1 bag all purpose gluten free flour ( I used Doves Freee Plain White flour)
1 bag buckwheat flour
1 Tbsp any organic fruit, minced (I used cherries I picked in the wild)
1 medium sized clean glass jar
permanent marker or rubber band to mark the level

Day 1

Mix 30g all purpose gluten free (AP GF) flour, 30g buckwheat flour and 90g room temperature water till well combined. Stir in the organic fruit (must be organic as chemicals in non organic will affect the development), cover loosely with a lid and let sit on the countertop for 24 hours. Do not exceed the 24 hours or it will go rancid quickly.

Day 2

Stir mixture thoroughly and put 60g of it into a bowl. Discard the rest and clean out the jar. Stir another 30g AP GF flour, 30g buckwheat flour and 90g room temperature water into the mixture and put back into clean jar. Let sit another 24 hours.

Day 3-5

Repeat the process from day 2 about every 24 hours till you notice the starter doubling in size with tiny bubbles and smells sweet and tangy. Mine over developed on day 4 and I had to start over unfortunately. To avoid this make sure to watch the level of the starter rising and if it starts to drop again, refresh it right away even if it hasn’t been 24 hours. My 2nd try was ready on day 5.

Storage and maintenance

Gluten free starters are a bit more sensitive and can turn rancid quickly if not cared for properly. I use mine once a week so it’s fine in the fridge but any longer than that and it must go in the freezer. I don’t recommend keeping it at room temperature for too long once it’s active. To refresh it mix 120g starter, 160g luke warm water, 60g AP GF flour and 60g buckwheat into a jar and let sit on the counter for about 10 hours or as soon as you see it starting to rise then stick it in the fridge or freezer.

* Always give it a refresh a few hours before starting a recipe for the best result.

AND NOW RECIPES!

Click here for my own recipe for a gluten free sourdough loaf using this very starter!

This is the recipe I used recently for gluten free sourdough pizza crust.

Follow me on Instagram for more upcoming gluten free recipes! @the_modern_mrs

Gluten Free Sourdough 101