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Gluten Free Sourdough Starter

Prep Time:

20 Minutes

Cook Time:



1 ¼ cups starter



About the Recipe


  • 1 cup (120g) King Arthur Gluten-Free Measure for Measure Flour

  • 1/2 cup + 1 tablespoon (128g) cool water


Day 1: Mix together the flour and water in a medium-sized bowl, stirring until thoroughly combined. Cover the bowl, and let the mixture rest overnight at room temperature.

Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour.

Days 3, 4, 5... Repeat the process from Day 2. Sometime between days 5 and 10, you'll notice that within several hours after feeding the starter will have grown in size to between 2 1/4 and 2 3/4 cups. At this point it's ready to use in your recipe. If it takes longer than this, simply keep repeating the once-a-day feeding process until it matures fully; bubbling nicely, and doubling in size within several hours after feeding.

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