Gluten Free Sourdough Starter

1 Cup Gluten free flour

¾ Cup Water

A pinch of instant dry yeast

Directions:

Combine in a container that you will be using to store sourdough in the future. Set aside on your counter for 24 hours.  Feed sourdough by adding flour and water again. Feed twice (every 24 hours). Then reduce the flour and water amount by ½ and feed 3 more times.  Now you can use it after it has risen again. After using the sourdough replace with the amount that you removed. For example, if you use 1 cup, replace with ½ cup flour and ½ cup water.

Maintenance: If you keep it out of the refrigerator continue to feed daily.  If you decide to put in the refrigerator you will not need to feed it as often (once per week).  Reactive after refrigeration by adding ½ the flour and water. It will be ready in about 24 hours.  This starter doesn’t get as bubbly as gluten starter, but as you stir it you will see the bubbles when it is ready.

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