Description
Create a delightful gluten-free sourdough starter using brown rice flour, almond flour, and buckwheat flour. Nurture your mixture daily for delicious baked goods.
Ingredients
- ½ cup brown rice flour
- ½ cup almond flour
- ½ cup buckwheat flour
- ½ cup filtered water
Instructions
- In a clean jar, mix ½ cup of gluten-free flour with ½ cup of filtered water. Stir until smooth.
- Cover the jar with a breathable cloth or loose lid and let it sit at room temperature for 24 hours.
- Each day, discard half of the mixture, and feed it with another ½ cup of flour and ½ cup of water. Stir vigorously to introduce air.
- After about 5 to 7 days, look for bubbles and a pleasant sour smell; this indicates your starter is ready for baking.
Notes
For optimal results, feed your starter daily with equal parts flour and water. If not baking often, refrigerate it after it becomes bubbly.