Gluten Free Sourdough Starter

Everything you need to know about gluten-free sourdough starter. Use your favourite flour - oat, buckwheat, teff, millet, rice and quinoa!

4.9 from 8 reviews

Learn how to make a healthy gluten free sourdough starter in your own home! It’s the secret to amazing gluten free bread, improving both the taste and the texture. Use your favourite flour: rice, oat or buckwheat.


Units Scale
  • 1/4 cup whole-grain gluten-free flour (see the section above for details on each type of flour)
  • 3 tbsp filtered water (do not use chlorinated tap water)


  1. Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need.
  2. Mix the flour and water together with a fork. Cover the container with a tea towel and leave it to ferment at room temperature (your kitchen counter is perfect).
  3. Stir with a fork twice a day until it is actively bubbling. Depending on the type of flour you use it can take 2-7 days.
  4. There’s no need to feed the starter until it has started to bubble. See the section above for information on how to feed your starter for continuous baking.


  • The ratio of flour and water is approximate. For example, buckwheat, oat and white rice absorb more water. Brown rice and teff absorb less water. Adjust the recipe so that you have a thick, yet still pourable consistency. It doesn’t have to be exact and you can adjust the flour/water ratio as you feed your starter.
  • Most of my recipes start with 1-2 cups of active sourdough starter, so I recommend making a large amount of starter and keeping it going.
  • I recommend using my gluten-free bread flour mix for all of your gluten-free breads, however, don’t use it for your starter. Just use wholegrain flour or white rice flour for your starter.

Keywords: starter, buckwheat, rice, sorghum, millet, quinoa, teff, oat, bread