Easy Gluten-Free Sourdough Starter Guide - Part 1

Hi! I'm excited to share this Easy Gluten-Free Sourdough Starter Guide with you! Watch Part 2: https://youtu.be/V5tw2PIRRY8 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: https://youtu.be/QuHSndIBMQI Thanks for watching! Subscribe for more videos ;)

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.

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!

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.

I love your "organic" style of sharing information...so clear, simple, inviting. I began my sorghum sour dough starter today!!!

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...

I used your instructions and just pulled a fresh baked loaf from the oven an hour ago!! Looking forward to that first slice!

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!!!!!!!💜💜💜💜💜

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 🙏🏾😊

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?

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 I’m still making the brown rice and sorghum starter. My sorghum is getting very bubbly. I’m finding that 1/4 flour to 1/4 water is a bit too watery. However the brown rice one is very thick when you add 1-1. So I’ve been adding a little extra water. I’m going to add some maple syrup tomorrow to see if that helps the brow rice starter along as it seem very slow compared to the sorghum. I did originally start with2 tablespoons of my quinoa starter. Today I discarded and fed again. Been feeding twice a day. Do you think this should be ok? Thanks Steph

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.

Thank you for your videos!! I'm brand new to the yeast starter technique and you made it less intimidating for sure! I did my starter with bobs red mill sorghum flour a week now and its going good. I never did exactly the same measurement of flour and water feedings and it's still fermenting really well. It's actually very forgiving too, because one time I forgot and used a metal spoon to mix it and it still continued to work. I also saw another youtuber post that to check it's readiness for baking use you place a teaspoon of starter in a cup of water and if it floats it means it's ready. How true is that?

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?

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! 🤗

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, 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

im forever trying to find a way to prepare grains so i can enjoy them ( seems to be the worst food for ibs and candida)......i tried using the left over grains from rejuvelac...thinking most if not all of the starch would be predigested....its not working ...one time i found a recipie here on youtube that was for making sourdough pancakes simply by leaving out a bowl of water and flour for like 16 days where the water was well above the flour still mixed...that seemed to work for me... i wish i could find that link again ...i have looked and looked it was a seriously old fashioned way to make sourdough pancakes ...ive tried doign it again but there must be some detail i'm missing as its not working either i heard from the carivore channel frank said in the olden times they would make something called sowens which is oat flour left in water for two weeks...i just mention this incase you share my interest in making something uber digestable for even the most comprimised stomaches ..mostly fasting is really what works for me so i spend a lot of time here with my hobby sourdough and stuff ...which makes me want to bake and eat ...but ive gotta get more involved in talking about it for the time being thank u for listening teresa

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?