The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gluten-free sourdough starter

winsey's picture

gluten-free sourdough starter

Ok, my dad is a celiac (meaning he is highly allergic to gluten) but before he found out, he absolutely loved good bread. I was thinking that a nice Christmas present might be to develop a sourdough starter that is gluten free that he could use in his home baking. He uses all sorts of flour in his bread (soy, brown rice, corn) but I don't know which one would be best for developing the starter or if I would need to do a combination. He normally uses a bread machine to make his bread. I'm kind of a luddite when it comes to bread. Can you make a decent sourdough in a bread machine?

If anyone has any idea about this or if you just want to tell me that it won't work no matter how hard I try, tell me.

helend's picture

This recipe uses a proprietary brand of gluten-free flour from a UK based company Doves Farm. They produce ordinary gluten-free flour as well as a white and a brown "gluten free bread flour". They have a website at if you want to look them up.

I confess I haven't made this but in general their recipes are reliable.

Sourdough Starter recipe:

Mix 100g any gluten-free flour and 150ml mineral water in a bowl and leave, covered at room temp for 24 hours.

Stir in 100g flour and 150ml mineral water, cover and leave 12 hours.

Stir the starter, add 100g flour and enough water to return to original runny consistency. Cover and leave 12 hours.

The starter should now be "slightly spongy".

If not needed immediately, cover and refrigerate. Return to room temperature before use.

(It says if starter is to be kept "for any length of time, feed and water it regularly".)

Bread recipe

300g prepared starter
500g gluten free bread flour
300ml hand-hot water

Mix all the above to forma soft and pliable dough.
Turn out onto a floured board and knead vigorously.
Cover with a cloth and leave for 12 hours.
Knock back dough and knead again - add a sprib=nkle of flour if it appears sticky.
Shape dough into a torpedo and place on greased baking sheet.
Cover with a damp cloth and rise about 25 minutes.
Bake for 30-35 minutes in an oven pre-heated to 200c/400f/gas mark 6.

Good luck! Let me know how it turns out.

armoorefam's picture

Hi Winsey. Sorry to hear that your dad has celiac. My husband and daughter have it too. I came across this study tonight -

I think you will find it interesting. That is why I am here. I read the study and I did a Yahoo search to see if anyone had tried to make celiac friendly sourdough with a combination of gluten and non-gluten flours. This post was one of the hits. I did friendship bread 15 years ago, but that was the last of my experiments with sour dough - long before my hubby's and daughter's diagnosis. I don't feel that I have the knowldege (or starter for that matter)to give this a try. If you try it, would you e-mail me the results of the experiment? I would love to once again be able to serve them a real bread. I have tried rice bread and rice with tapioca flour, corn starch, gelatin, ets. No luch yet in making a truly satisfying loaf without gluten. It always comes out too crumbly for sandwiches or buns. My e-mail is

Charles Luce's picture
Charles Luce

Hello Winsey. I realize that your post is four years old now and the info I have may not be relevant, but here goes. I make GF starters with all sorts of flours. You can find my GF recipes by going to my name and finding my blog. I also have an off-site blog: If you still need some starter for your father and you live in the US, I'm happy to share. Charles Luce

nicodvb's picture

I made a rice sourdough very easily:

-20 grams of rice flour + 1 tbsp of ypgurth, 2 drops of vinegar, a tiny touch of sugar, enough water to make a dense cream

-refresh twice a day with 20 gr of rice flour and water (same consistency)


Mine was ready in 3 days. This is how it looks like: