How Do You Maintain A Gluten Free Sourdough Starter?

Can I feed my sourdough starter with gluten free flour?

A gluten free sourdough starter is a simple mix of flour and water which is fed daily.

To begin a gluten free sourdough starter, I use equal parts gluten free flour and water by weight.

Sometimes you will see 100% hydration written, and this means that the starter has been made with equal parts flour and water..

Is there gluten in sourdough starter?

No, regular sourdough bread is not gluten-free. There are rumors/misinformation online about sourdough bread being safe for people with celiac disease and gluten sensitivity. Some brands have even falsely claimed their wheat-based sourdough breads were safe for those with celiac disease.

How does gluten free sourdough work?

The sourdough bread process is not the same as traditional sourdough bread made with wheat flour. There’s no stretching or folding of the dough during the bulk fermentation. With gluten-free dough, the bulk fermentation is just the first rise.

How do I maintain my sourdough starter?

Your starter needs to be fed about 1x per week if refrigerated, and every day if left at room temperature. Generally, about 5-6 hours after feeding my starter is ready. The time may vary based on room temp, dough temp, etc. The starter should have doubled in volume and started to recede and/or pass the float test.

Is Sourdough OK for gluten intolerance?

Wheat sourdough bread may contain less gluten than regular yeast bread, but it’s not gluten-free. If you’re on a gluten-free diet for celiac disease, regular sourdough bread isn’t safe. Instead, buy sourdough bread made with gluten-free grains or invest a few days and activate your own gluten-free sourdough starter.

Can I add rye flour to my sourdough starter?

Rye flour, in particular, is very well-suited as food for sourdough starters. Switching a rye starter to a new flour may cause a change in the health of the starter. Flour that has just been ground can be a little “raw” for the starter to utilize.