Best 2 Gluten Free Brown Rice Sourdough Starter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary adventure exploring the world of gluten-free baking with our guide to creating a delectable brown rice sourdough starter. This ancient technique, once thought to be inaccessible to those with celiac disease or gluten sensitivities, has been adapted to accommodate dietary restrictions without compromising taste. Follow our simple instructions to cultivate your own gluten-free brown rice sourdough starter that will unlock a realm of flavorful baked goods, leaving you wondering why you ever thought gluten-free meant flavorless.

Here are our top 2 tried and tested recipes!

GLUTEN FREE BROWN RICE SOURDOUGH STARTER



Gluten Free Brown Rice Sourdough Starter image

I love sourdough and was happy to find that a starter could be made with gluten free flour. This was a recipe that I found on line and tweaked a bit. It is made with commercial yeast. I may try my hand later on with growing a wild yeast starter but time will tell. For the moment I am happy to be doing some sourdough baking again.

Provided by PaulaG

Categories     Sourdough Breads

Time P1DT5m

Yield 1 serving(s)

Number Of Ingredients 4

2 tablespoons commercial yeast
2 cups warm filtered water
2 cups brown rice flour
2 tablespoons brown sugar

Steps:

  • Dissolve the yeast in the warm water in a sterilized glass jar or crock. Allow to become bubbly, stir in the brown rice flour and brown sugar. Cover and allow to stand overnight.
  • The next morning stir down the starter with a wooden spoon and if the mixture is very thin stir in an additional 1/2 cup flour and 1 teaspoon sugar. Stir several times throughout the day.
  • After 24 hours the mixture should have a slight sour odor. The starter can be used at this point.
  • When feeding the starter use these guidelines: If using 1 cup of the starter, feed remaining starter with 1 cup of flour, 1 teaspoon brown sugar and filtered water. I like my starter a little on the thick side.
  • Starter should be fed weekly and may be kept in the refrigerator between feedings.

Nutrition Facts : Calories 1330, Fat 10.6, SaturatedFat 2, Sodium 59.5, Carbohydrate 278.6, Fiber 21, Sugar 29.5, Protein 32.6

GLUTEN-FREE SOURDOUGH STARTER



Gluten-Free Sourdough Starter image

This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.

Provided by Buckwheat Queen

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P4DT10m

Yield 1

Number Of Ingredients 3

3 cups brown rice flour, divided
3 cups buckwheat flour, divided
filtered water, at room temperature, as needed

Steps:

  • Mix together the brown rice flour and the buckwheat flour until well combined.
  • Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming.
  • Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture.
  • Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator.
  • If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart.
  • If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours.
  • By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.

Nutrition Facts : Calories 2707.7 calories, Carbohydrate 570.5 g, Fat 22.7 g, Fiber 55 g, Protein 75.3 g, SaturatedFat 4.7 g, Sodium 46.7 mg, Sugar 12.3 g

Tips:

  • Use brown rice flour instead of all-purpose flour to make a gluten-free sourdough starter. Brown rice flour is a good source of fiber and nutrients, and it has a slightly nutty flavor that pairs well with sourdough bread.
  • Make sure to use filtered or spring water when making your sourdough starter. Tap water can contain chlorine and other chemicals that can kill the beneficial bacteria in the starter.
  • Keep your sourdough starter in a warm place, ideally between 75-85 degrees Fahrenheit. A warm environment will help the bacteria in the starter to grow and thrive.
  • Feed your sourdough starter regularly, at least once a day. Feeding the starter will help to keep it active and healthy.
  • When you are ready to bake bread with your sourdough starter, make sure to let it rise for at least 8 hours, or overnight. This will give the starter time to develop its full flavor and aroma.

Conclusion:

Making a gluten-free sourdough starter is a simple and rewarding process. With a little patience and care, you can create a starter that will produce delicious, nutritious sourdough bread for years to come. So what are you waiting for? Get started today!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #for-1-or-2     #healthy     #5-ingredients-or-less     #sourdough     #breads     #1-day-or-more     #easy     #low-fat     #dietary     #low-sodium     #gluten-free     #low-cholesterol     #low-saturated-fat     #yeast     #free-of-something     #low-in-something     #number-of-servings     #from-scratch

Related Topics