Gluten-free Sourdough Starter

Recipe submitted by: Amy Pickett
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good food

Making sourdough starter, the 1st step in the traditional fermentation process for sourdough bread.

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1 cup water, 110 to 115 deg F
2 1/4 teaspoons active dry yeast
1 1/2 cups rice flour


  1. Combine all ingredients in a 1-quart container. It will be thick.
  2. Cover loosely with plastic wrap or foil and let stand for one to three days in a warm place, stirring 2 or 3 times daily.
  3. The starter will rise and fall during the fermentation process.When it is ready to use, it will be bubbly and may have a layer of hooch, or liquid, on top of the starter, which can be stirred back in.
  4. Use the starter right away, or put it in refrigerator.
  5. You can easily replenish your starter by keeping at least one cup of finished aside. Add 1 cup water and 1 1/2 cup white rice flour. Cover loosely and let stand in a warm place for 12 hours, stirring once or twice. Use what you need, and refrigerate the rest. Replenish as needed.

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