For years I though crusty, warm & delicious bread, smeared with raw honey butter was out of the question. I developed a sensitivity to gluten when I was 16 and although gluten-free options at the store have come a lonnnng way over the years, it's hard to find gooood bread.
When everyone started making sourdough in the past couple years, it was something I really wanted to jump on. I thought the idea of making bread from scratch, keeping a starter to pass down to my kid's kids.. and being able to learn a new skill would be soo amazing.
Fast forward, I decided to ask around and discovered Rachel's blog she had been making gluten free sourdough! A little more searching around and I learned how to get a brown rice starter going and we've been making bread ever since! And you can too! If you're needing a gluten free sourdough starter, I got you! I can send you a dehydrated starter, from ours we use - all organic, brown rice flour based. All you need to do is add a little water + brown rice flour to bring it back to life!
you'll receive 10 grams of dehydrated gluten free starter (enough to make
+ link to digital step by step guide to make it bubbly & active. You can make bread in about 10 days!
Find our favorite supplies like scales, jars & pans here
Stay tuned for our recipe coming soon! If you need recs to get started with, let me know!
*due to the nature of this product there are no refunds/returns
The short and science-y answer is that a sourdough starter is an active colony of wild yeast + good bacteria cultivated by combining flour and water and allowing it to ferment. This allows you to have a reliable “natural yeast” culture that can be used to leaven (help your bread rise) dough of all kinds.
When you feed your starter a mixture of flour + water, your wild yeasts & microbes get stronger and release gas - giving your breads air & lift, while also boosting the flavor and nutrients in your bread. This is form of natural fermentation - which allows the lactic acid in the sourdough to “unlock” the nutrients within the flour. This creates a more flavorful, digestible bread with more readily available nutrients.
When you first make your starter, you will stir together brown rice flour with water, and let it sit - all the measurements & instructions are in the digital guide that comes with your gluten-free starter! Feeding your starter takes no more than 3 minutes.
There are no limits to the number of loaves or types of breads & pastries you can make. Sourdough starters can be kept & passed along to friends and family and even passed down generations. The longer you keep your starter active & happy, the more mature it will become and the better the flavor!
This is a great resource for questions & general FAQ - keep in mind some info apply to gluten/wheat based starters, but its still great info for keeping your starter.
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