Comment on Gluten-Free Sourdough Starter by Chantal.
Hi Irina! Thank you so much for your interest in my recipes! Your house is warm, but it should be fine, as I often make starters in the summer! Try to keep yours out of the direct sunlight. Feeding a starter with 1/4 cup of water and flour is a good start. You can always increase the feedings to half a cup if you find that your starter needs more food to get going. Based on 1/4 cup feedings, you should have a pretty full large jar (up to 3.5-4 cups) by the end of 7 days. The final amount will also depend on if you feed your starter a little more on day 5 or throughout the week or at any given time. Did you find my 3-page pdf to guide you along the way? It’s a more condensed version of all the instructions for this Gluten-Free Sourdough Starter recipe: bit.ly/2Rtejw4. Ps. You will have enough starter to bake a loaf at the end of the week. Usually, a GF sourdough bread recipe requires 1/2 to 1 cup. My recipes call for at least 1 cup on average. You should also have a little extra left, feed it again, and then store in the refrigerator until you are ready to bake again. Let me know if you have any more questions! Please keep me posted on your progress. You can also join my GFV Baking Facebook Group to help you troubleshoot along the way: facebook.com/groups/191987888217239
Chantal Also Commented
Gluten-Free Sourdough Starter
Hi! A GF flour blend will work, but using one without xanthan gum or other gums to make a GF sourdough starter is probably best. Try a smaller portion starter with the flour you have. That way, you don’t waste any 😉 Recipe: https://www.freshisreal.com/easiest-gf-sourdough-starter/
Gluten-Free Sourdough Starter
A few things you could try is to use warm water (90-90°F) when you’re feeding your starter. When you’re in the kitchen cooking, place the starter near the warmth. Also, if you have a microwave and after you warm up foods and the inside is still warm, move your starter there to keep it cozy.
Gluten-Free Sourdough Starter
Hi Jimmy! You actually don’t need grape juice or fresh citrus juice. It will work without them. Alternatives are placing a piece of fruit in the starter (organic apple or pineapple). If you try with fruit, remove it after 24/48 hours. Also, adding a tiny bit of pure maple syrup works well too. I did not try apple cider vinegar, but it could help boost the activity if you want to try it. Consider placing two small jars side by side and experiment with a smaller portion, like in my experiment. https://youtu.be/QuHSndIBMQI It’s fun, and you’ll see what works better with your ingredients and environment.
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Hi Ziv! Have you played around with testing making bread with the ingredients that are safe for you? Let me know what you’ve tried and I will do my best to help you. I just found your message today. Sorry for the late reply.
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