Hi Chantal – Thank you so much for the step-by-step …

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Comment on Gluten-Free Sourdough Starter by Amanda.

Hi Chantal – Thank you so much for the step-by-step guide! Your starter recipe is the third one I’ve tried in the last two weeks and it’s actually working. I’ve found the key is having a warm place to keep it. Our kitchen is on an outside wall and we keep our house pretty cool (around 20’C) so having a lamp on it has made a world of difference.

I am wondering about how full my jar is. I started the process four days ago and with the 1/2 c of flour and water twice a day, my jar is pretty full. Discarding 1-2 scoops before adding more flour and water doesn’t seem to make enough room. You say in your pdf that at day 3 it should be at the halfway point of your jar and mine was almost full already by then. Will it hurt it if I discard about 1/2 c before adding the new flour and water for the remainder of the process? I’m using a typical 900ml canning jar, which is what it looks like you’re using in your video. Thanks for your help!

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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.