Easy Gluten-Free Sourdough Starter Guide - Part 1
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- Опубліковано 29 жов 2018
- Are you ready to make a gluten-free sourdough starter? This easy 7-day step-by-step guide by Chantal from Fresh is Real will help you create a natural wild yeast gluten-free sourdough starter. #freshisreal #gfvbaking #sourdough #glutenfreesourdough
Maintaining a Gluten-Free Sourdough Starter - Part 2:
» • Maintaining a Gluten-F...
Read the full Gluten-Free Sourdough Starter recipe post here:
» www.freshisreal.com/gluten-fr...
FREE direct download 7-day step-by-step 3-page printable:
» bit.ly/2Rtejw4
NEW Easiest GF Sourdough Starter UA-cam video:
» • Easiest GF Sourdough S...
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Ingredients:
8 cups gluten-free brown rice flour* (enough for up to 7 days worth of feedings)
Filtered or spring water**
1 tablespoon maple syrup (optional)
1 tablespoon grape juice, freshly squeezed from organic grapes (optional)
Tools:
1 large glass jar (at least 950 ml) (You will be discarding a little starter along the way)
1 large elastic band
1 coffee filter***
* Organic brown rice flour might work best. Freshly milled grains work equally well.
** Chlorinated tap water will not work.
*** You can also use a doubled-lined cheesecloth or breathable clean cotton fabric.
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What to expect summary:
Day 1 -
Start by mixing flour and water
Day 2 -
Feed your starter with more flour and water
Day 3 -
Discard some starter and feed (this process creates a pleasant smelling starter)
Day 4 to 6 -
Your starter is transforming into yeast, keep discarding and feeding
Day 6 to 7 -
The starter comes to life, has a pleasant aroma, and is ready to use
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Get the full recipe here:
» www.freshisreal.com/gluten-fr...
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» Facebook: / freshisreal
» Facebook Gluten-Free Vegan Baking Group: bit.ly/2EJIBEQ
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*Kefir, KEE-fur, KEFF-er, pronunciation varies. - Навчання та стиль
Hi! I'm excited to share this Easy Gluten-Free Sourdough Starter Guide with you! Watch Part 2: ua-cam.com/video/V5tw2PIRRY8/v-deo.html to help you even more and go ahead and ask me your questions below! And, as of June 2020, there's another video to help you with a smaller portion: ua-cam.com/video/QuHSndIBMQI/v-deo.html Thanks for watching! Subscribe for more videos ;)
Fresh is Real can I use red mill all purpose gluten free flour or do u recommend a certain flour? Also what is that darker bread in your bowl it looks fantastic.
Hi. So I printed out the starter recipe and accidentally added grape juice day 1 before reading through or I would’ve learned not to add until day 3. By day 2 the liquid on top was a pinkish purple and I just assumed it was from the red/purple grapes I used. But now I’m reading that a pink tint can be a bacteria - Serratia marcescens and isn’t safe to consume and I’m freaking out as I’ve already cooked with it. I had the starter going 8 days before cooking with it and everyday the liquid was the same pink purple color and the smell is amazing. I was so excited. Once I stir it in it the starter looks and smells completely normal. How can I decipher if it’s this dangerous bacteria or just normal hooch? This was my first starter so I have nothing to compare. Would I have gotten sick eating the bread already? And advice would be greatly appreciated.
The recipe I used was a 1:1 flour mix from the store with equal parts water. Once a day I halved the mixture and added 1c flour and 1c water to one half. The recipe I used said it should be a ‘pancake batter’ consistency so I ended up adding more water to get it looking better. It’s been 3 days and it’s already growing in size so I’m excited to start baking soon!
Thanks for the tips!
Hey Chantal, I followed your instructions to the T and have since been baking with it. It was super successful. Thanks a lot for sharing
I love your "organic" style of sharing information...so clear, simple, inviting. I began my sorghum sour dough starter today!!!
Hi Heidi! Thank you! I appreciate your message! Have fun with the GF sourdough bread making process! Let me know if you have questions once you're ready to bake!
If something is not made from plastic, it is organic. Its just a marketing made up word in order to sell you stuff at high prices. It has been proven that Free Range chicken is crap and indeed bad for you as it contains high levels of bacteria and does not taste good. Battery chickens are far more healthier and tasty.
Easiest gluten free sourdough starter i made was starting it with kombucha vinegar, then continuing with water. fed it twice a day the first 3 days, and 1x a day after. It doesn't rise like regular flour, but it will have the air pockets. It's beautiful and easy.
That sounds great. Where does one find kombucha “vinegar”? Did you make it?
Going to make this today! Thank you for making it so simple!
Thank you Chantal! I've looked a lot for gluten free (in my case lectin free) sourdough starter.. Just found your channel and I'm so grateful for it!
Thank you! Let me know if you ever have any questions!
Thank you for the video and explanation. I’ve been looking for a gf sourdough recipe and you took the intimidation factor away.
Hi Laura! Thank you so much for the lovely comment! Hopefully, you will try to make a gluten-free sourdough starter soon!
Thank you Chantal! Very straight forward and simple way to get going!
I am jazzed this morning, day 3, my sorghum starter is bubbling!!!! TU for all your wonderful guidance and videos.
Yay! That's awesome! I'll be sharing a NEW recipe video very soon! Even though that GF sourdough bread recipe calls for a brown rice starter, you can still use your sorghum starter for the recipe!
Thank you for the detailed directive. Also for the attention to precautions of grains.
Hi! You can watch this GF sourdough starter video as it could also be useful: ua-cam.com/video/QuHSndIBMQI/v-deo.html
I can't thank you enough for this video!!! I love sourdough, but my body rejects it. I can't wait to try this recipe!!!!!!!💜💜💜💜💜
Thanks for your help. Love the detail and the pdf guide. I’m naming mine “Arán” which is Gaelic for bread and also the name of one of my favourite jumpers my Granny in Ireland used to knit me every year. Can’t wait for the smell of fresh bread in my home ;)
Hi! Thank you for your comment! I love the name and story behind it! I'm so happy that you're making your first GF sourdough starter!
Started two starters a few days ago, sorghum and chickpea flour! The chickpea flour is moving along much faster than the sorghum, I may add date syrup to that one. I’m so excited to use this for bread and pancakes!!! Thanks so much 🙏🏾😊
Hi! That's great! I don't think I've tried a chickpea starter yet but have seen many that have! Enjoy the process! Check out my newest sourdough recipe: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Thanks for sharing, it’s day 3 and my gf starter looking good
so glad i found this channel. I'm gluten free and been wanting to experiment with sourdough. i'm transitioning to a more low-grain low-starch diet, and would like to stop buying commercial gluten free breads. i love buckwheat flour, so i can't wait to try your buckwheat loaf! thank you for sharing your knowledge.
Hi! I hope you give GF sourdough bread recipes a try for sure! If you can find light buckwheat flour it might be your best bet. Some don't love the stronger flavour of dark buckwheat flour. Let me know if you have questions before you start the process of creating a GF sourdough starter! This is another great short video to help you make a GF starter: ua-cam.com/video/QuHSndIBMQI/v-deo.html
Thank you for making this so easy to follow. Other videos make it seem more like a lab experiment. One video said, "You must measure in milligrams." Thanks for making it so clear.
My pleasure Tom! If you're interested you can also watch the newest starter video, it's for a smaller potion: ua-cam.com/video/QuHSndIBMQI/v-deo.html
Thanks...you gave me the confidence to bake my own sourdough bread! I didn't realize it was so simple!
Hi Tricia! I hope you do try it! I'm working on a new video for a GF sourdough bread recipe to bake a loaf or buns! Once your GF starter is ready come back and watch that video. I'll be posting it in a few days. There's also this starter video that could be helpful in preparing your first starter: ua-cam.com/video/QuHSndIBMQI/v-deo.html Let me know if you have any questions!
@@FreshisReal Will do. Your starter printout is so helpful. Sorghum starter is on day 3. We'll see!
Thank you for sharing! I really enjoyed your videos on gluten free starters.
That's great! Did you also see the newest one for the smaller portion starter? ua-cam.com/video/QuHSndIBMQI/v-deo.html
thanks for sharing, your starter looks great to try and your sorghum bread delicious to try.
My pleasure, Heidi!
I used your instructions and just pulled a fresh baked loaf from the oven an hour ago!! Looking forward to that first slice!
well... we're dying from suspense.. HOW WAS IT? :)
very helpful because it is practical! I appreciate it!
Your instruction and resources are fantastic. Thank you.
Hi, AnnMarie! I'm so happy to hear they are helpful! The newest GF starter video might also interest you, it's for a smaller portion: ua-cam.com/video/QuHSndIBMQI/v-deo.html
@@FreshisRealexcellent! Thank you.
Very Healthy.🙏👍Thank you GOD BLESS YOU.
Love this video! Thank you! Subscribed
Thanks for making this approachable!
Thank you for your comment, Jen!
Thank you for this!!! I am on a journey healing my gut! Found out I’m allergic to all wheat. Not just gluten
Hi Jill! Thanks for your comment! Let me know if you ever have any questions!
Thank you fo making it simple and clean.. I'm new in your Channel keep watching😊
Awesome video, as always!
Thank you, Max! It's so nice of you to say that! I appreciate it!
Thanks! 😍 In my quest for sprouted grains & a gluten free sourdough starter, your video came up 1st...so happy to see that you used brown rice flour! I have some already! Yay! 😃 Hmmm, I wonder if I can soak it 1st to sprout it then let it dry & then grind it to use?! I shall try it & see! Two thumbs up, subscribed & will share! 🤗
Hi SonShine! Yes, you can definitely sprout your grains first. Sprout them, dry or dehydrate them and then grind everything into a fine flour! Let us know if you try it!
Incredibly useful, thank you!
Thank you for being my teach. You intelligently thought so much through. I sneaked a peak at your offering, and I am so pleased🎈😍🐼😊 I liked and subscribed..internal 💃 dancing🎈🎈🎈🎈🎈🎈🎈
Thanks for the reply i will keep the starter coffee filter loose vs rubber banded in fridge
Very informative!
Love it. Thanks.
Thank you! I didn't know sourdough was better for the gut!
Eager to try this, thankyou! 🙂
I hope that you do! Making wild yeast is fun! Then you get to bake with it! That's the best part!
@@FreshisReal Thankyou I am feeling very inspired. I have a renewed interest in fermenting so this will be fun plus gluten free= yay! :)
Excellent video. THANK YOU. ow can you make a video of you cooking the loaf?
Thank you so much for watching my video! If you watch my newest videos for the Simple Sorghum Sourdough, you should get a better idea of how to bake a gluten-free vegan sourdough loaf! ua-cam.com/video/EZpiOIL3EGg/v-deo.html ua-cam.com/video/uDeND26GffY/v-deo.html
Hi, thanks for sharing some of your insightful findings. I have been playing around with teff and hemp starters for sometime now. Whilst I love the teff, it didn't work well with my digestion unfortunately. The hemp is working well. I have been a little bit slack with my starter and feeding it around once a day. It has bubbles under the surface. I'm going to give the hemp starter a go with your recipe. I found myself late last night getting step 1 together. I really think what you have achieved is amazing! Thanks for sharing. Sometimes you feel like you are going crazy with all the options. I found my doughs are more like batters. I think my cooking technique has let me down. Too soon out of the over; not hot enough; cut the bread too soon. All of this contributes to a sad outcome. Feel like I am narrowing it down now..
thanks again.
Lynne Tasmania
Hi Lynne! How did it go with your hemp starter? I feel like hemp would be harder to maintain but I love the idea! I hope you're still baking! And, it's ok if your dough is batter-like. Not all recipes are the same, it depends on the ingredients you're using. If you don't include anything to help thicken the dough like flax, chia or psyllium husk, yes, it's ok if your dough needs to be baked in a bread pan!
@@FreshisReal The Hemp is working really well. You have to start with a 50g to 50ml starter and feed as normal. I do, like you, find that more water is needed to the ratio, and you can do that once you get started. It is a very slow starter and I would think many people would throw it out thinking it isn't doing anything. So a good routine of feeding is required. Daily is fine. I put mine in the fridge recently for about a month and took it out, having only fed it once, and it was fine. Started up like a charm. I just took 4 Hemp loaves from the oven and they are beautiful. They are more organic and slightly more sour and moist with a green tinge. Once again in the proof, It is a very slow rise. So, you have to be patient. I made some up by 9pm and baked it the following afternoon around 3pm. That was ideal. I haven't needed the bread pan. I am doing it free flowing in the baskets. I am using pysllium. I haven't tried flax or chia, but use chia in my seeded loaves. Thanks for the reply. Good luck with the hemp.
Tfs this video!! You have a lot of different starters going on that table....lol yummy!! New sub!!💜🤗
Thank you!
Thank you for keeping things simple! I would like to know if I can use two or three flour to start making the starter.
Hi! Yes, of course, you can! Brown rice, sorghum and buckwheat flour work well. Millet and oat flour are great too. In my baking group, a lady made a starter with chickpea flour with great success!
Thanks!!
As somebody who's never made sourdough starter before- I did find it a bit confusing and intimidating. I heard you saying basically you can make it from anything... so it didn't help me zero in on how to start. but I did appreciate the fact that you did open up the possibilities that sourdough starter could be made to fit into any dietary or nutritional concern...
Have you seen this GF sourdough starter video? ua-cam.com/video/QuHSndIBMQI/v-deo.html It might make things clearer for you! Once you watch it, let me know if you have any questions!
I love your videos thank you!
So we are gluten intolerant . Where shpuld i start first i have watched this video. where is the other video you have mentioned - how to maintain the sourdough starter and what to do just before baking. What do i do with the remainder of the starter etc. sorry for all the questions!
Thank you! This is the full recipe with instructions and tips. All the same great information is also in the recipe card and in the printable version: www.freshisreal.com/wp-content/uploads/2018/03/Easy_Gluten-Free_Sourdough_Starter_Guide_by_Fresh_is_Real.v2_03.13.19.pdf There's also this video with additional info on how to maintain a GF starter: ua-cam.com/video/V5tw2PIRRY8/v-deo.html
Chantal, thank you for the video! I have two starters: brown rice and sorghum. They are very bubbly. It took two weeks to get it going. For the second week, I found white mold at the mouth of the jars. So I scooped the center into new clean jars, added flour and water, and waited another week.
Do you have a recipe for these individually, or must we mix them with other flours?
Hi! Most of my sourdough recipes include a combination of GF flours and starches. Here are the links to a few of them.
>> Wild Yeast Bread: www.freshisreal.com/wild-yeast-bread-gf-v/
>> Buckwheat Sourdough: www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan/
>> Simple Sorghum Sourdough: www.freshisreal.com/simple-sorghum-sourdough/
>> GF Sourdough Without Psyllium: www.freshisreal.com/gluten-free-sourdough-without-psyllium/
I followed your recipe and my bread came out delicious!! Thank you! Someone asked if they could have some of my starter. If I gave them some, how should they feed it to create enough for bread and extra? Thanks!
Hi Bonnie! Sorry, I'm just reading your comment now. I'm guessing that by now your friend must have figured out how to feed her portion of starter? It's basically the same as what you had to do to create it. Her portion will need to be maintained and fed in order to make enough starter for the recipe she wants to make! Let me know if you still want some more information. Thank you for your comment!
So glad you posted this. I do not have brown rice flour or buckwheat flour. I have bobs red mill all purpose gluten free flour. Is this ok to use? We are a gluten free family after my sons celiac diagnosis. I am always looking for help making things gluten free. Thank you in advance!
thank you for making these videos ! i just read over your starter guide and am wondering if i can begin my starter with half the amount 1/4 cup of each like your video and feed with 1/4 cups ? and if so would i still need to discard ?
Hi Sara! I'm glad the videos are helpful! You could try with just 1/4 cup instead of 1/2 cup per feeding, but maybe for the first one, you can start with 1/2 cup of water and flour to gets things started. After that, feed your starter 1/4 cup water and 1/4 of flour, but if you notice that not much is happening with every feeding, you might have to increase the amounts. You won't have to discard until day 3 or 4, that step is essential to make sure you are creating an active starter. Once you have an established starter, and if you plan your feedings accordingly, you shouldn't have to discard.
That was super helpful! Thx! Just to clarify, it’s the white film on the grapes that contain the wild yeast. Is that correct?
Thank you, Veronika! Yes, you're right. Although if using grapes, try to find organic ones and only wipe the grapes before using them. Try not to use chlorinated water to wash them. I've heard of people using cabbage leaves for starters and other ferments. The white coating/film on the cabbage does the same thing.
Hi Thank you for your blog and guide! I have a brown rice sourdough starter was wondering can i use normal breadflour ( non gf) to make the sourdough?
Hi! Of course, you could but as long as you and the people enjoying the bread know that it won't be gluten-free ;)
If I start a starter with a grain free flour do I always need to feed it that same ingredient or can I switch to a different flour? Thanks for sharing with the world!
Hi I love your videos by the way my question is can I use a pinch of natural yogurt to start my starter if I have no organic fruits
Thank you, Mary! It's very kind of you to let me know! I've personally never tried. Do you mean a dairy or plant-based yogurt? I would consider trying it if the yogurt contains a culture + milk and not much else. If it's a store-bought yogurt with preservatives and thickening agents like gums, I would say to leave it out! Keep in mind that if you were to add a dairy-based yogurt, the GF sourdough starter would no longer be vegan, if you're feeding your bread creations to people with a dairy intolerance or allergy.
Thank you. Great video
Thank you! This GF sourdough starter recipe video might also be helpful, it is newer ;) ua-cam.com/video/QuHSndIBMQI/v-deo.htmlsi=jho-EKT83q41wJDL
thank you
So helpful! I started mine with sorghum over 7 days ago, but it seems to be slowing down rather than starting to bubble. Any ideas what it could be? Also, I am unclear wether it is better to leave the liquid in or pour it out. Thank you!
Hi! After you pass days 5 to 7 and there is surface liquid, please feel free to pour it out if it smells too strong and like vinegar. If it smells pleasant and mild, you can stir it back in. If you find that your starter has slowed down in activity, you could consider removing half of what you have in your jar and feeding it again. If you like the smell of the discard (the amount you remove), feel free to use it in a recipe such as pancakes, flatbreads, etc. You could also try taking a heaping tablespoon of your starter and transfer it to a new jar. Then feed that small portion some sorghum flour and water as you did with the first one. At this point, the amount you feed it is up to you. I often do two heaping spoonfuls of flour with just enough water to stir, unless you need to feed it more to create enough for a recipe. You can continue feeding jar #1 if you wish or use the starter in quick recipes. Place your starter jar(s) somewhere nice and warm and cozy but not too hot. Use spring or filtered water for the best results. There's also this GF starter video that might give you some extra tips: ua-cam.com/video/QuHSndIBMQI/v-deo.html
Your humility is charming.
And do I detect a Minnesota or Canadian accent?
Thank you! And yes, you're right I'm French Canadian living in Ottawa, Ontario ;)
Really good video...I started today with buckwheat..:)
Thank you! Did you bake with your new buckwheat starter yet?
Thank you for your video!
I have a question, I accidentally made a starter I think
2 days ago I put buckwheat with water in my blender to make a mixture to make pancakes and I forgot about it and its been in my blender for two days and it has a lot of bubbles. Could it be already ready ? Thanks
Hi! After two days it's possible that it would start fermenting for sure. Is it enough to help sourdough bread rise? Probably not yet but definitely, keep a portion of it and keep feeding it some fresh flour for a few more days with just enough water to stir. Once you get to days 4/5 to 7 it will help to remove a spoonful or two before you feed the starter fresh flour and water. Doing so will encourage it to get even more lively. If you try it, let me know how it goes!
Thank you for your informative videos. I love sourdough bread and I am gluten intolerant and I have diabetes. I would like to know if I can use a low carb gluten free flour like almond flour, or any other low carb flours that you might suggest? Thank you I appreciate your feedback.
Hi! You can make a starter with a nut flour but it will work better and faster if you add another flour (e.i. cassava flour, green banana flour, tiger nut flour). If you prefer to be grain-free, I will be posting a new Grain-Free Sourdough Starter recipe very soon!
Hi! Thanks for the video. I just started and I am on day 3 with sorghum flour. But my liquid is on the bottom. Is that ok? Makes it difficult to discard!
Totally okay, Jacqueline! Did you get to bake a loaf yet? Please share!
Which flour did you use to make the dark bread that you have sitting in this video? Is there a recipe available for that?
Hi Allan! The dark bread was my grain-free bread recipe but with the addition of natural wild yeast, so a sourdough version of this grain-free bread recipe: www.freshisreal.com/how-to-make-grain-free-bread It's a great recipe with or without active or natural yeast. The posted recipe calls for baking powder, so it's yeast-free.
How many different starters do you have going at once? I used to try to use my extra starter to make pancakes and waffles but I couldn’t keep up with it. How do you maintain your starter and are you able use it all? Also, do you ever put it in the frig to slow it down? How often do you make bread? Thank you.
I have 3 GF starters (2 brown rice, 1 sorghum) and keep them in the fridge when I'm not baking regularly. Every 2-3 weeks I take them out to refresh them a few times, use some starter in a recipe, feed the jars more flour if necessary to then return them to the fridge.
Hi, super excited to try your starter. Can you use a plastic container or do you have to use a jar? I was thinking of using a strong paper towel to cover the top as we don't have any coffee filters.
Hi Stephanie! I'm happy that you'll be trying it! I answered another one of your questions about including quinoa starter to make the new sorghum starter. Whichever way you decide to proceed with, with or without the help of your existing quinoa starter, it will work. As for a container, I've never used plastic before. I feel that glass is perhaps a better vessel to use for this process. As for the top cover, I think a strong paper towel will work just fine ;) Let me know if you need help with the process once you start. You can DM me on Instagram or here is fine too!
Thanks for your reply. I appreciate it. The bread looked lovely. It was more sour than I expected. I think that happened because I completed day 1 and left it for 2 days before I mixed the starter in. Perhaps that’s contributed to it. I will definitely try this recipe again and keep within the 2 day process. Thanks again
Steph
Excited to try this! I have celiac and really miss sourdough. Do you have a link to the grain free sourdough recipe? I'd love to try that as well. Thanks!
Hi Misha! I'm so happy you found this GF starter recipe! This is the link to the Buckwheat sourdough: www.freshisreal.com/buckwheat-sourdough-loaf-gluten-free-vegan and this is the link to my grain-free bread recipe: www.freshisreal.com/how-to-make-grain-free-bread The grain-free loaf recipe is not a sourdough loaf, but once you make your sourdough starter you'll find details in the recipe post to help you modify the recipe into a sourdough version. Also, you can ask me any questions here as well once you do decide to try the grain-free recipe. I also have a GF sorghum sourdough that is very popular: www.freshisreal.com/simple-sorghum-sourdough Good luck and most importantly have fun with this new process of making gluten-free and nutritious bread!
Is there a reason why you don’t use the metal lids that come with your jar? Do ou need the little bits of air that come thru the coffee filter? I’m very much a beginner and need to learn all I can.. can you use the 1 to 1 Bobs Red Mill gf flours for starter?
Hi Lisa! Yes, you're right. The coffee filter or cheesecloth will let your mixture breath. Ideally, it's best to use a single flour to start. Organic and certified GF is best. Examples are sorghum, brown rice, white rice, millet, buckwheat. My favourites are brown rice and sorghum as they work very well. Let me know if you try it! Chantal
I have a gf sourdough starter that I got from a friend. It came all the way from Oregon to WI. I have been feeding it. I have baked two loaves of bread which were great. After reading here though, I realize I don't have many bubbles looking at the jar. How do I get more bubbles? And I took 1/2 cup out and put in the fridge to use at another time but wondered if I should be feeding that or just wait to use it as is?
Hi! What kind of flour are you using to feed your starter? Brown rice flour? When mixing in the water, try adding a little less, keep your starter jar warm (but not hot) and see if that helps you get larger bubbles. Let me know if it works. You basically want to add just enough water to stir.
I'm trying this with oat flour. Would a few raisins work to help ferment. My house temp is below 70 even above my refrigerator and the process is slow. I blame the north east and my hot flashes.lol
Hi Joan! Oat starters are great! Did you try it?
Does a gluten free starter double in size after feeding? Some of the regular sourdough starters I've seen can but my gf one is only rising a little after each feeding.
Hi! How old is your GF starter? Mine never doubles after a feeding, but if the starter is on the thicker side the signs of growth will be more noticeable.
Can you tell me more about the bread you point to saying you used a grain free starter? I’d love to know how you made the starter and the bread!!
Hi Karen! This is the grain-free bread recipe that is currently yeast-free. www.freshisreal.com/how-to-make-grain-free-bread/ You can make it with a sourdough starter, but in your case, it would have to be grain-free. So, for example, make a wild yeast starter with either buckwheat flour (if you consume it on your grain-free diet), cassava or coconut flour. The easiest one to make is probably with light buckwheat flour, although lately, I've seen some mix a little of each of those 3 with great results. It's trickier to maintain, but it's possible. And once you would mix your bread ingredients, you would have to let the bread rise for a good 4-6 hours before baking. You can keep the little of baking powder even if you add some starter to the recipe. You can include up to one cup of lively starter in the recipe. And remember that you can tweak the bread ingredients if you don't have green banana flour. Wild Yeast Sourdough Starter recipe: www.freshisreal.com/gluten-free-sourdough-starter/
Hi, thank you for the video. I have a gluten free starter but so far, I haven’t had success with my loaves. Both the texture and taste seem off. (I have used the removed portions in a banana bread recipe that called for dairy and it worked great.) the starter is made from gluten free flour so would adding a rice flour help or should I start over with just rice flour?
Hi Bee! Did your GF flour blend have xanthan gum? You can feed it just one flour moving forward, it might help!
Fresh is Real yes, the cup4cup does have sandbank gum but I used rice flour for feedings. I haven’t had any luck w the sourdough bread though.
Hi, thank you for your wonderful videos! I'm on a grain-free and nut-free diet and wanted to make a sourdough starter using either cassava flour, tigernut flour, or coconut flour. Is it possible?
Hi Maz! I'm so happy that you're considering making your first starter! The only grain-free starters I've made were with green banana flour and buckwheat (if you consume buckwheat on your grain-free diet). I've heard of people trying with cassava flour with success. I wonder if you should combine cassava with tiger nut flour? I would love to try with tiger nut flour as it's such a beautiful ingredient. Let me know what you decide to try! You can use this guide, even with a grain-free starter: bit.ly/2Rtejw4
@@FreshisReal Thank you! I have some green banana flour. I'll give it a try.
@@mazmahjoobi It does require more attention to maintain but it's definitely possible to make with green banana flour! The smell will be different with a grain-free flour than with flour made from grains like rice but it should work ;)
how do you care for the starter.. keep in the cubboard or in the fridge with a coffee filter top
Hi Jim! When I don't use my starters regularly, I keep mine in the fridge. I use a coffee filter to cover them. Covering them with a tight lid tends to encourage the growth of mold. Have you seen my printable guides to help you make a GF sourdough starter? Here are links to a couple using two slightly different methods: www.freshisreal.com/wp-content/uploads/2018/03/Easy_Gluten-Free_Sourdough_Starter_Guide_by_Fresh_is_Real.v1_11.02.18.pdf and this is the one for the Easiest GF Sourdough Starter: www.freshisreal.com/wp-content/uploads/2020/06/Easiest_GF_Sourdough_Starter_June2020_byFreshisReal.pdf This is the video for the recipe: ua-cam.com/video/QuHSndIBMQI/v-deo.html
Hi! I am a beginner! Do you need to feed the starter at the same time of day each day? Also, do you use the same type of flour each time or can you use different flours to feed it?
Hi! It doesn't have to be exactly at the same time each day. Choose to do it in the morning or evening if it's better with your schedule. To create a new starter it is best to use the same flour for example brown rice flour. Once it's ready, bubbly and active and you want to feed it a different flour (e.g., sorghum flour, oat flour, millet flour) it will be okay. You can watch this newer video to help you with the process: ua-cam.com/video/QuHSndIBMQI/v-deo.htmlsi=20JZR1P_X94b3Vbt
What kind/brand funnel strainer is the one you are using to sift your flour?
I have no idea. I've probably had it for years. You can use any but just note that sisters can have different sizes of mesh to let the flour through.
Have you considered adding kefir instead of water or maybe half and half (half water, half kefir) to your starter?
You can totally add kefir if you want and half water and half kefir would work too. Any other ferments like even yeast water can help get a new starter going. You can also experiment, make two and compare! Great question!
Hi! If I want use another flour one that has more fiber than brown rice I would follow same steps as you did in this video right? Thanks!
Yes, that's right! Some GF flour like buckwheat can be trickier to get going but it does work for sure!
@@FreshisReal thanks
I am just a little confused in this part,when the best first day I mix rice flour and water should I feed them the next day and how much flour and water?
Hi! Have a look at the recipe post, it will hopefully help answer your questions. www.freshisreal.com/gluten-free-sourdough-starter/ Don't forget to print out the step-by-step guide: bit.ly/37fhMHM
ive made sourdough gluten free bread and i have a starter i just left it for many weeks in the fridge i thought if i just throw a few raisins and some raw honey along with fresh water and four it would kick start it...it seems to work well if i put it in the dehydrator keeping it around the 88 degrees or so....which im confused by i thought room temp or 75 was the ideal temp for a starter?
Hi Teresa! Room temperature to even a slightly warmer kitchen seems to work well! I place my starters in the fridge once they're active, not while I'm making a new starter in the first 7 days, only after.
Hi. I live in PR and although I live at the mountains and its fresher, I started a starter and suddenly it doubled in size the next day. I’m not sure when its ready
Was this after only a few days? If so, I would suggest to keep up with the process until at least 7 days. Even though it scan look really nice and bubbly after a couple of days, it still needs time to transform into wild yeast.
since I grind my organic brown rice myself, my sourdough has changed.
It has no air bubbles anymore but cracks. 😢
it used to be a nice thick liquid, now it's dry. can I also add more water to get the same consistency?
or should I leave it that way but my bread won't get too dry?
Do you double mill the grains so the flour is nice and fine? Perhaps the season you are in has changed the humidity in your kitchen. It's ok to add more water if necessary. Also, if you feel that it's gone flat with not much action and bubbles you could consider adding a piece of organic fruit such a slice of apple or pineapple. The natural sweetness might help boost the activity. If you try adding fruit, remove it after 12 to 24 hours. If your starter is just too sour, remove half of what you have in your jar before you proceed to feed it again.
Once your starter is active can you transfer to a jar with an air tight lid.
Hi Kimberly! Once my starter is active and placed it in the fridge (until I want to use it again), I personally cover mine with a coffee filter and secure it with an elastic. I wouldn't recommend a tight lid at room temperature as it could potentially trap too much gas if you don't let the air out every once in a while. For that reason, a cover that can breath is probably best. In the fridge, because the fermentation slows down, I suppose a tighter lid would be ok as long as you let the jar breath again once you feed your starter to get it going again for your next bake.
Hi Chantal, I started my rice flour starter yesterday evening. I just went to give it it’s first smell and stir, and it is already frothing. I wasn’t expecting that so soon. I am wondering now if I should start adding a little flour a bit sooner, like tomorrow, or the day after. What do you think?
Hi Brenda! How's your starter doing?
@@FreshisReal Hi Chantal! It is totally thriving thanks, and all signs of the horrid smell gone. I have a jar in the fridge as well. Am making loaves regularly with it too, and although the texture leaves a lot to be desired, the flavour is very good. I have never had to throw any bread away, except the middle part of one loaf, which was just a paste in places, so I cut off all the sides bottom and top and used it for toast. I am experimenting at the moment to improve the texture and get a better rise, but not imperative. My little friend in the corner has become part of the family haha! Very weird, in a good way. Will never go back to shop bought. Thanks very much again!
I have been getting the starter as perky as possible before using it too! I’m hooked!
What do you do once its ready? If I am ready to bake, do I feed it again before?
Or if Im not ready to bake, what do I do with the starter. Just keep adding and adding? Or stop and put it in fridge. Sorry, first timer here
Can I use regular packaged gluten free flour? I'm on day 4 and nothing is happening. Can I do something with it now or start over? Thanks.
What kind of flour did you end up using?
Sorry to inquire, but I have a starter going (not yours, but wish I would have found this before) and was told that I always need to take the same amount out that I’m adding in and don’t want to keep building it up as than it will go hungry. Sorry hope i said this correct. What could I be doing wrong as it hasn’t been doing anything for 2 days now and was doing so well at the beginning.
Hi! How many days ago did you start? Which day are you at today and how does it smell and look today?
Hi I am new to gluten free starters.p can I use Almond flour coconut flour to start my starter
Hi! You can try, but if you also have cassava flour doing a combo or all 3 might give you better success. I've tried with only cassava flour and a little coconut flour, and it did work. It will require more attention as it can be trickier to get it going and maintain it. I would suggest reducing the feeding amounts to 1/4 cup instead of 1/2 cup. It will save you on flour ;) If you do try it, let us know how it worked out for you. In the Fresh is Real Facebook baking group, someone made a starter with chickpea flour. That could also be something for you to consider if you're trying to create a GF/grain-free starter.
Hi Shantal,
Thank you for great instructions. I started with one tbs brown rice flour to make the starter. For 4 days I was so excited to see the fermentation progress , on day 5, I added two halves of a single sweet grape following your instructions, then from day 6 the fermentation started to slow down and on day 7 it completely stopped.
Please advise how could I reactivate it?
It probably needs more flour and water. It's hungry :) Try giving it a few good feedings and see what happens.
the powdery stuff on grapes and other fruit is wild yeast so it will work better if you dont clean them off
Agreed if they are organic but depending on how clean they are you might have to give them a quick wipe as opposed to washing them in water. ;)
I make kimchi and other fermented veggies and always have left over juice. Could you use that or some of it in a starter?
Hi Diane! I think you could definitely add 1-2 tablespoons of any fermented juice to get a new starter going for sure! In my Simple Sorghum Sourdough, I add 1 tablespoon of fermented beet juice! www.freshisreal.com/simple-sorghum-sourdough/
@@FreshisReal thank you
Thank you for this video! I started today with just brown rice flour and water and and small wedge of peeled apple. Just 5 hours later there are bubbles! and clear liquid. Is this good? Thank you
Hi! Yes, it's a great sign! Keep going and let me know if you have any other questions throughout the process!
@@FreshisReal thanks so much for the help! I emptied the water on the top last night thinking i was farther ahead in the process, but realize that wasn't the best move. Questions- should i just add a bit more water to make up for the maybe 1/4 C i poured out? And do I keep the apple slice in the starter? When do I take it out? Thank you!
@@Anna-qm9ys Not necessarily if your mixture is still the right consistency you can leave it until the next feeding. The apple can be removed after 24-48 hours.
Could you use flax meal, coconut flour or almond flour ? Also would it be a bad idea to add the contents of a probiotic capsule to the starter? Is that the wrong bacteria? Best - Hally
Hi Hal! I think you could try with flax, coconut flour and almond flour. Why not! I've never seen anyone add flax, but if it's milled into a powder, it could help for sure. And, I wouldn't add a capsule of probiotics. It's not necessary.
Thank you. How can I make the starter a little more sour
I've never tried with honey. I've tried maple syrup. Or I like placing a piece of organic apple or pineapple (or grapes), as it works very well. Sometimes I place a piece of fruit (after a feeding) when I want to change the aroma of my starter if it starts to get too sour. I leave it for 12-24 hours, then take it out.
What is a good temperature for the brown rice starter to grow in? Room temperature?
A warmer/cozy temperature works well. Let's say about 21°C or 70°F. It will work in a cooler room but it could take longer. So not a hot climate. If it's too hot in your kitchen find a cooler room out of the direct sunlight.
hi how long can we keep the starter after it is ready to be use?
Hi! A healthy starter will last as long as you keep maintain it. When not using it regularly it is best to store it in the fridge When a GF starter is bubbly and active is the best time to use some in a bread recipe. Signs that it has reached its peak are as soon as the starter rises to almost double, sounds bubbly when gently stirred, smells pleasant, and the top gets rounded like a dome.
I use organic raisins. I just toss them in and (just two or three) and spoon them back out once things get going.
Yes, organic raisins work beautifully as well! Have you ever tried making yeast water with raisins?
@@FreshisReal I have - and it works well!
I'm on day 3 of making my starter and realized that my jar was too small. I transferred it into a bigger jar and as soon as i did it all the bubbles that were forming popped :( will this still work or should i start all over?
Hi! It will be fine, no worries! The bubbles will come back once you feed it again ;)
Thank you thank you thank you! My first starter and soooo missing bread since I got Hoshimotos.
Chantal, hi there. I'm on day 6 of my starter. I did at 1/4 tsp of yeast to give it a boost on ay two. My starter has a strong smell. Yeasty and a bit sour. Started once I added Sorghum flour partway through as I ran out of brown rice flour. It rises all the way to the top of my large jar. Sometimes the hooch is under the bubbly part so I cant always dump before it gets mixed. The top raised bubbly layer today on day 6 was powdery and a bit dry before I mixed it in. Day 5 it did get a bit to warm while on the stove. I'm wondering if I ruined it from overheating on accident (some of the started hardened to the glass on the one heated side). I tried discarding what I could and moving. Feedback?
Hi! If it smells very sour, I would suggest removing half of what you have in your jar. Give it a good feeding of flour with just enough water to stir. If you would like a bit sweeter, you could consider adding a table of pure maple syrup or a piece of fresh organic fruit (pineapple, apple, grapes). If you add a piece of fresh fruit directly into the starter, you can remove it after 24-48 hours. I think your starter will be fine! Let me know how it's doing in a couple of days if you're not sure.
@@FreshisReal Chantal, this made the worlds difference. I made biscuits tonight that were delicious. Thank you. Any suggestions on the psyllium husk conversion for powder vs whole?
I can’t eat lectins so I can’t use brown rice. Can i use sorghum or another grain free flour?
Thanks 🙏
Hi! Does cornmeal work for creating sourdough? Thanks!
Hi! Using fresh organic non-GMO cornmeal or finely milled corn flour could work. I haven't tried it myself yet.
I would like to know if I can use almond flour to make the sourdough starter? Thaks for the tips !
You can try with almond flour but it will better if you include another GF flour with it. On its own it's a little trickier. Let me know if you do try!
Did you end up trying this?