Do you know what you can achieve in as little as 1 week?
A sourdough starter!
And so great bread is born — from simple ingredients like flour and water, bacteria, yeasts, enzymes, and acids. This combination will, quite literally, take your bread to new heights.
How do you make a sourdough starter? Specifically, a gluten-free one?
It’s pretty similar to a traditional wheat, spelt, rye, or einkorn starter. You just substitute teff, sorghum, or buckwheat flour instead. (Other gluten-free flours like tapioca or arrowroot are generally too starchy to make a good starter.)
If cared for properly, your sourdough starter — whether traditional or gluten-free — can last you a lifetime! So let’s begin…
(Not gluten-free? Learn how to make an einkorn sourdough starter in this free video!)
Traditionally Fermented Foods — Now Available
Both the gluten-free sourdough starter instructions and the gluten-free dinner rolls recipe you’ll find in this post come from my good friend (and food chemist) Shannon Stonger of Nourishing Days, from her brand-new, utterly beautiful book Traditionally Fermented Foods.
Shannon’s unpretentious and down-to-earth writing about the beautiful process of fermentation makes it do-able for beginners and oh-so-inspiring for advanced fermenters.
I love all her common sense tips; only someone who has really had their hands in hundreds of ferments, as Shannon has, would know how to explain “when is it done?” (so you know what you’re looking for) and “what’s safe?” (so you can feel confident in what you make).
The recipes and mouth-watering photos from Shannon’s simple homestead make me long for my own garden to be in summer harvest mode all year long.
I can’t wait to make ALL her recipes! This is a book I will pour over again and again for fresh inspiration. A big thumbs up from me!
Thank you, Shannon, for sharing these recipes here!
How To Make A Gluten-Free Sourdough Starter In 1 Week
You will need…
Days 1 Through 3
Combine flour and water in the quart-sized Mason jar. Mix vigorously to incorporate air. Cover with a clean cloth, paper towel, or coffee filter and secure with a rubber band or canning ring.
Leave at room temperature (65 to 85 degrees Fahrenheit) for 12 hours.
Repeat feedings with 1/2 cup flour and scant 1/2 cup water every 12 hours. During this time, tiny bubbles may form. The starter may start to smell funky or pleasantly sour. Either is fine — forge ahead!
By the 3rd day, you may see more yeast activity, like bubbles and noticeably more starter with a few hours after a feeding.
Days 4 Through 7
Continue to feed every 12 hours. Discard 1/2 of the starter before every feeding.
You should see more yeast activity. The starter may double in volume by 4 to 8 hours after a feeding. In addition to its sour aroma, it should smell slightly yeasty. That’s the microorganisms finding a balance between yeast and bacteria. We want to continue yeast growth by feeding it on a daily basis.
If the starter grows colored molds on top or smells like rotten vegetables, throw it out and start over. This is rare, but you’ll know it when you see it!
Around day 6 or 7, look for an active, bubbly, doubling sourdough starter with a pleasant sour aroma. At this point, bake with it and feed it again. Then either keep up the maintenance feedings, or stick it in the fridge for up to 1 week, or freeze it for later use.
Ready To Get Baking?
Makes 12 rolls. Shared with permission from Shannon Stonger's book Traditionally Fermented Foods.
- 2 eggs
- 1 cup milk (237 mL)
- ½ cup water (118 mL)
- ¼ cup butter OR coconut oil, melted and cooled (57 mL)
- ⅓ cup raw honey (78 mL)
- ½ cup gluten-free sourdough starter (118 mL) (see instructions above)
- 2 teaspoons sea salt (10 g)
- 1 cup rice flour (125 g)
- 1-1/4 cups millet flour (151 g)
- 1 cup tapioca flour (125 g)
- 2½ tablespoons ground psyllium husk (20 g)
- 2 tablespoons ground flaxseed (16 g)
- Combine eggs, milk, water, melted fat, honey, and sourdough starter in a medium bowl.
- In a separate bowl, whisk together salt, flours, psyllium husk, and ground flaxseed.
- Add the flour mixture to the liquid mixture and mix together until combined.
- Using a wooden spoon or the paddle attachment of an electric mixer, beat the dough for an additional 5 minutes to strengthen it and incorporate air.
- Cover and allow to ferment at room temperature for 6 to 8 hours or overnight. After souring, the dough will have risen by approximately 50%.
- Two hours before baking, uncover the fermented dough.
- Divide it into 12 pieces, working carefully so the dough doesn't deflate too much.
- Gently form each piece of dough into a rounded dinner roll shape.
- Cover with plastic wrap or a lightly dampened towel.
- Allow to rise for 2 hours until the rolls have puffed up slightly.
- Preheat the oven to 375 degrees Fahrenheit.
- Once preheated, uncover the rolls and place them in the hot oven.
- Bake for 20 to 25 minutes or until golden and cooked through.
- Transfer to a basket and serve warm.
- The Book: Traditionally Fermented Foods
- (Video) How To Make An Einkorn Sourdough Starter
- FREE No-Knead Einkorn Artisan Bread Recipe
Have you ever tried gluten-free sourdough?
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