So Easy Gluten Free Sourdough Starter | Easy to MAINTAIN with no DAILY feedings or discard!

[@lovesouldeep]

1 50g whole grain flour 60g water (Thick pancake-like batter)breathable cover (24hrs - always 24hrs) 2 add 30g flour 40g H2O mix cover 3 add 30g flour 40g H2O mix cover 4 add 30g flour 40g H2O mix cover 5 Discard 1/2 mixture. add 30g flour 40g H2O mix cover 6 Bubbles. add 30g flour 40g H2O mix cover 7 Discard 1/2 mixture. add 30g flour 40g H2O mix cover 8 add 30g flour 40g H2O mix cover 9 Discard 1/2 mixture. add 30g flour 40g H2O mix cover 10 looking for bubbles & sour smell. Put in jar & into fridge. When ready to use, add 50g flour 60g water. Mix. Put lid on. Let sit at room temp until doubled in size. Now ready to use for gf recipes.

[@vs-cr9lv]

Absolute legend 🤗

[@djoseph9377]

Thank you for this. I’m starting to get back into bread making as someone who is now gluten-free and your channel and recipes have reignited that love that I thought I had lost 🙏🏾❤

[@MelissaannSilvia]

Do you save any discard sour dough. Or you tosss it. I am on day 4. Or can i get it in the fridge and feed it one aweek . I hate to waste

[@TheShadowMan.]

Thank you for using metric measurements . I live in New Zealand and was diagnosed with Coeliac Disease in 1996. Bit of an OG I suppose

[@Willup69]

SO grateful for all your recipes, esp the bread ones!! I love baking but recently figured out gluten doesn't agree with me anymore, so all your ideas are really inspiring. I'd buy your cookbook in a heartbeat if you ever wrote one :)

[@farzanalaher2435]

Hi sorry New to sour dough Want to know when you say discard can’t you use the discarded batch. Or do we throw it away Thanks

[@cre8iveconnexionz]

excited to get started on my homemade breadmaking journey for my family, thank you so much for sharing

[@LetThemEatGlutenFreeCake]

Hope you enjoy it!

[@KarleeSteel]

Can you start another starter with the discard

[@TwinkieReid]

yes.

[@yoginimichelleh]

Oh man! I’ve been looking for a good sourdough starter! Thank you soooo much!

[@mbs7078]

Ok. Just went into the kitchen and it's day one for my new GF sourdough starter...

[@danielarenno201]

I’m very lucky to have no allergies but a wonderful friend is gluten intolerant. I have and trialled making a homemade gf flour blend which made for a lovely tasty pastry. I am newish to sourdough baking but have had amazing bread results with non gf flour. Immediately after seeing your video, I just had to have a go at making your gf starter, in an attempt to be able to make her some bread when ready as it is so expensive in the shops. Thank you for inspiring me🌷

[@LetThemEatGlutenFreeCake]

Wonderful!

[@slbiehler]

can't wait to try this. Thank you for all you do for us

[@LetThemEatGlutenFreeCake]

You are so welcome!

[@AmiraLelani]

Wow!! Ten day's? This sounds very interesting.

[@LishaToday]

Thank you dear for this fabulous and useful gluten-free recipe ♥

[@g-bgcg]

Does the ambient temperature have to be a certain temp? I have made non gluten free sourdough starters, and it said it had to be a certain temperature in the kitchen. Plus I have granite countertops so that makes it colder and we keep our AC very cold. Thank you!

[@jessykaiser6373]

This is wonderful! Thank you for sharing this marvelous recipe.

[@LetThemEatGlutenFreeCake]

My pleasure 😊

[@karenpayette3069]

Thank you what did you do with the discard of the sourdough? Did you throw the discard do away or did you use it?

[@randiparis6712]

I was wondering the same... are you using the discard? Before finding out about my gluten allergy, I was using sourdough discard in crackers. So good.

[@nataliejoan437]

She puts it in the fridge to use for another day, as far as I’ve read you only have to feed the starter, now in the fridge from discarded starter, once a week I know it’s a bit complicated but you can also freeze the discard as I’ve read everyone had great success doing this

[@smflyboy]

This is great! My wife is gluten free and the poor thing has to eat this tiny little, hard, gluten-free bread from TJoe’s when she eats a sandwich. I can’t wait to make this for her. I watched both videos and read both blogs with the recipes. One question I have is that it looked like you stopped saying to feed whole grain flour on Day 5 of the starter. So, you can start using regular white gluten free flour at that point? But then I saw on the day you make your dough that the first step is to feed your starter with whole grain flour again. So, does the starter ALWAYS get feed with whole grain? Thx!

[@smflyboy]

Nevermind, I just re-read and realized that you have your own flour blend that needs to be used for the dough. So, my only question is should whole grain ALWAYS, every time, be used to feed the starter?

[@LetThemEatGlutenFreeCake]

Yes, the starter should only be fed with wholegrain flour every time. If you read through my post on the starter, you'll find a bunch of options for that flour choice 😋

[@katygardner2741]

Thank you for the video. I have a question though. Are you storing the mix in the fridge or on the counter at room temperature? Thanks

[@LetThemEatGlutenFreeCake]

In the fridge.

[@sandradepew3817]

Thank you so much for all of your recipes! Your flour blends are all I use now! I am on day 9 of making this starter…once the starter is established are we able to feed it with your other flour blends or do we need to continue to only feed it with brown rice flour?

[@LetThemEatGlutenFreeCake]

Continue feeding it with brown rice flour or another whole grain flour and not the flour blends. I found that the extra flours and ingredients in my flour blends don't allow it to get the proper rise.

[@sandradepew3817]

@@LetThemEatGlutenFreeCake thank you!

[@ahmetziyaaktas9179]

mmm this one's bread must be so delicious. 😋

[@LetThemEatGlutenFreeCake]

It is absolutely delicious!

[@childofYAHWEH.5766]

Once again, Thank you so much I finally have a very active 2 month old starter Scooby Dooby Dough 😊I have been baking with😊 I have been trying since last December for a successful starter ❤

[@LetThemEatGlutenFreeCake]

Wonderful! Love the name too!!

[@dbartz5510]

Thanks. I will love to try this!

[@20Jandy10]

Loved your video. Well explained and easy to follow.

[@LetThemEatGlutenFreeCake]

Thanks so much!

[@theArtofLiving888]

Hi Kim! Once this starter is good to go, do I just leave it in the fridge until I’m ready to use it? How long can I leave it in the fridge without doing anything to it? (If I’m traveling for a month or two, or a period of no baking) thank you Kim!!

[@camilademussy3233]

Hi, thanks for the video! I already have my starter. Once I use part of it to bake, how should i feed it again? Should i wait for a day before putting it again to the fridge?

[@rawdates]

Waiting for the same answer.

[@LetThemEatGlutenFreeCake]

You can put it right back in the fridge right after you use it (no feeding), and if it's been just a few days and you have enough active starter still left in the jar, just take it out and use it again for another recipe. If it's been longer than a few days (or you don't have enough starter for your next recipe, remove from the fridge, feed it, and use it in the next recipe. No need to feed between recipes/use. Hope that makes sense!

[@camilademussy3233]

Thanksss!

[@RyouNoMegami]

Really excited to try this with your artisan bread recipe from your blog ❤

[@laurasimmons7098]

Can you make sourdough waffles with this starter?thank you so much for this recipe

[@LetThemEatGlutenFreeCake]

I've never tried it, but I don't see why not.

[@terrieholly3414]

8pm MST thank you excited to try this. At the end when it’s ready do you save some and feed it in your fridge for future bread?

[@LetThemEatGlutenFreeCake]

Yes, you always save a little in the jar. It's not necessary to feed it again. Just put it in the fridge until the next time you're ready to use it and feed it then.

[@jillsmith5864]

Thank You for sharing do you have a chart for what the grams equals out to cups and tsp and tbsp don't understand grams Thank you so very much

[@LetThemEatGlutenFreeCake]

I'm sorry, I don't. I strongly recommend using grams when baking any kind of gluten free bread and making this starter as it is most accurate. However, if you google grams to cups/tsp/tbsp, you should get a little calculator of sorts that you can put the grams in and they will calculate it for you (although I don't recommend this). Scales are super cheap (I got mine at Lidl for under $10).

[@rbaker8812]

What can you do with the discard from the first few days before it’s “ready”? Pancakes??

[@LetThemEatGlutenFreeCake]

I always just toss it because it's not enough for me to worry about, but there are sourdough discard recipes out there that you could probably use it for.

[@thepipingbagbakery4399]

This is so helpful! When can I use the discard in a discard recipe? After 6 or 7 days?

[@LetThemEatGlutenFreeCake]

I don't ever use the discard because you only discard for a few days as you're creating the sourdough so, to me, there isn't enough to use.

[@thepipingbagbakery4399]

@@LetThemEatGlutenFreeCake yes, I understand but theoretically when is it safe to use?

[@r.culver6885]

In the video, it shows you putting the discard into another jar. Are you keeping the discard to have two starters? Or are you going to use the discard for other recipes?

[@johnsonc117]

I was wondering the same thing! What do people do with the discard?!?

[@LetThemEatGlutenFreeCake]

I believe there are only 2 times you need to discard in my starter recipe so it's not much, but I already had a starter going in the fridge so I just added it to that. You can literally just throw it away, though.

[@RyouNoMegami]

I wanna try this for next fall when I'll be making bread more often. How would you substitute this for the yeast in your other recipe

[@yeganamammadova2574]

Thank you❤ What do you do with the portion that you discard? Do you trow it away or is it being reused? Thanks a lot 😊

[@LetThemEatGlutenFreeCake]

Because it's such a small amount, I would normally just throw it away. The only reason I didn't in the video is because I already had a starter going when I created the video, so I just decided to add it to that one.

[@Dimlap]

What is the reason to discard?

[@slr4172]

If you are not feeding the starter, how do you keep from running out of starter and having to begin making starter all over? Thank you.

[@LetThemEatGlutenFreeCake]

You keep just over what you need for a recipe and that little bit leftover is all that's needed to keep it going. I'll show more on how to use it when I release my new sourdough bread video, hopefully next week!

[@MattXScott]

Great video! Have you had any luck with using millet or sorghum flour?

[@LetThemEatGlutenFreeCake]

Yes to both!

[@rawdates]

Millet is what I use.

[@TheHanaAnah]

If I want to use it immediately after day 10, can I just feed it and let it rise instead of putting it in the refrigerator? Thank you. Just subscribed and printed your recipe :)

[@TJPoppy]

Thank you for sharing! I have been so intimidated about making sourdough bread, I started right away my starter, but I noticed you mix look very smooth, then I noticed my brown rice is stone ground, will this affect the results? Should I buy fine ground BR? Thank you again, subscribed.

[@LetThemEatGlutenFreeCake]

It may, especially if your starter looks like it's not coming together very well. I would use superfine or ultrafine rice flour, or you could use one of the many other whole grain flours I mention in the recipe.

[@shadevrutaal]

Hello, how is it suppose to smell? Mine had activity at dat 1. Is that normal? What did i do wrong? I live in a hot climate but where i left it was cool🤷🏽‍♀️

[@ely42609]

Thank you! Can sorghum be used?I believe it's a bit more sticky than others.

[@LetThemEatGlutenFreeCake]

Yes it can! I have a list of all the flours I have tried within the blog post for this recipe on my website. There are numerous and they all work great!

[@manishalath5831]

Hi, thank you for posting this video. It is really helpful. My sorghum starter is troubling me quite a bit. I have now started white rice starter following your video. I am on day 2 and it is 23 degrees here and the starter is starting to smell, the kind that makes you move away from it. Is it normal? Shall i feed it more like in 12 hours or so... I fear it will get rotten

[@LetThemEatGlutenFreeCake]

Is that 23 C or F? I assume C. The starter should smell a little boozy almost. I personally like the smell. But some people don't. If you see any kind of pink mold or smell something that smells more rotten than sour, then you will need to start over.

[@danielagentile8049]

Did you continue to feed it? I would like to try with white rice as well. Never made it before. Did it come out ok? Did you do 10 days as well?

[@saltlight2438]

Im going to try this thank you! Can I use can I use my Bobs One to One baking gluten free flour?? The ingredients are sweet white rice, whole grain brown rice, potato starch, whole grain sorghum, tapioca flour and xantham gum. Thank you!

[@LetThemEatGlutenFreeCake]

I would not recommend using a flour BLEND for sourdough starter (including my own). Using a single whole grain flour is your best bet. There are several listed in the recipe post.

[@XolarPoweredHistory21]

I tried this with the King Arthur 1:1 gluten free flour so I could make the starter using your proportions since you mentioned “any substitute flour” and that’s the one I got. I’m on day 6 and still no bubbles. I am using a metal mixing bowl, and where it is being kept may be a little cool and out of the sun, so I hope those aren’t the factors preventing it from growing. Any suggestions? What may I be doing wrong?

[@LetThemEatGlutenFreeCake]

where do I state "any substitute flour?"

[@XolarPoweredHistory21]

@@LetThemEatGlutenFreeCake I think I see my error, haha! At 0:38 you mention any whole grain flour, and I made an assumption about the flour I was using. Sorry! I just wanted to know if I could get a pointer or two. I wanna impress my girlfriend with some Gluten-free baking. I’ll try again, and maybe it’ll go better. Thanks!

[@hannakortan-j1f]

I tried this recipe for the first time and on day two it was covered in mold. I live in central California where it's fairly warm in the house, about 75-80 degrees f. this time of year. Second attempt I put it in the fridge which helped me get to day 4. By that time the temps in the house dropped to roughly 70. It was going great on the counter until day 9, where I discovered it covered with mold! I am wondering if I should wait until the winter to start this or continue to keep it in the fridge but the process may be slower.. I really want to make it work. Please send over some advice!! Thank you so much.

[@LetThemEatGlutenFreeCake]

Oh, gosh, I wish I knew what to do in this instance. While I live in a fairly warm climate, I always keep my house at 72 so I don't have mold issues. I wonder if you can find a cooler area of your house to put it, like a cool pantry or somewhere similar?

[@danielagentile8049]

I have white rice I would like to try this with. Would this potentially work? I am brand new to this and have never tried, so I am hesitant to try. What is the point in the discarding of dough?

[@Tawadeb]

Can you start it in winter??

[@anniecounie2386]

Hi, I started with the brown rice flour and was wondering if I could use sorghum flour half way thru or always have to stick with the same type of flour you started with?

[@LetThemEatGlutenFreeCake]

Yes, you should be able to change flour types halfway through.

[@LivingForJesusMennoniteMom]

I've been looking for a good GF Sourdough starer and recipe

[@SAM57119]

Hi. Thank you! Have you ever experimented using coconut flour? I can't eat grains or nuts(flour).

[@LetThemEatGlutenFreeCake]

I haven't, I'm sorry.

[@mero9711]

Make sure you have no allergy to coconut cuz it is nuts too 😅

[@avg1712]

Was wondering, What about using Oat Flour?

[@LetThemEatGlutenFreeCake]

Yes! I forgot about oat flour when making my video, but yes, I've used oat flour in the past and it's worked wonderfully!

[@ChickaBees]

can fine white rice flour be used instead of brown?

[@LetThemEatGlutenFreeCake]

It's not a whole grain, so I'm not sure it will work.

[@JenRoWo4211]

Where do I find the recipe you mention at the beginning of the video?

[@LetThemEatGlutenFreeCake]

Linked in the description box

[@tammyellis8064]

Hi! I am a beginner. Can I add to the starter at t rent time of the day? or does it have to be the same time each day?

[@LetThemEatGlutenFreeCake]

It needs to be close to the same time. Within an hour is okay.

[@straightand]

What did you do with the other half that you didnt add to the jar for the fridge? Do you keep feeding & discarding with that one until you're ready to put half of it in a jar in the fridge?

[@LetThemEatGlutenFreeCake]

I happened to have another starter already going so I added that to my other starter. Normally, I would just discard it.

[@keishaforbes8164]

Ideas for the discards?

[@LetThemEatGlutenFreeCake]

There are really only a couple of discard times so it's not like normal, but you could check this site for discard options: www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes

[@nancybrowning3380]

thank you. I was looking at your gluten free flour mix and the subs for the whey protein isolate. I live in Canada and all the proteins are very expensive. I am no bread baker, could I just add egg white to my batter when I go to make bread?

[@LetThemEatGlutenFreeCake]

That will change everything about the recipe, unfortunately.

[@olusialovesgod9724]

Hello there can I feed it a different flour whenever I want or do I have to stick with the original flour I start with for every day ?

[@LetThemEatGlutenFreeCake]

Yes, you can! I've done it before with great results (although it might stall it for a little bit, which is okay--just keep going).

[@christinemoore1394]

If we start with brown rice flour can you in the future use any type of gluten free flour if you wanted to switch? Or do we need to stick to one flour type ?

[@LetThemEatGlutenFreeCake]

Yep! I change what I use constantly based on what I find in the stores on sale. I've had the same starter going for well over a year now and have used nearly every one of the wholegrain flours I've mentioned in my post at least once or twice.

[@annfung7402]

Can I use almond or coconut flour? Thanks

[@LetThemEatGlutenFreeCake]

No, unfortunately those won't work.

[@LanceHomer1]

I am trying to follow your instructions, I am on day 8 but my starter keeps separating with lots of hooch and not a ton of bubbles. It just doesn’t look like yours. Mine is very thick when it separates but when I stir it together it is way runnier than a pancake batter. You said this is fine and normal but mine is not looking like yours at all. Help!!!

[@LetThemEatGlutenFreeCake]

The time frame can really vary so I would go less by the amount of days than by how it looks. If you're not seeing a ton of bubbles, keep building it until you see consistency. It could just be taking longer.

[@rawdates]

I did all of this....and got a wonderful starter that even would bubble over. I used it in several recipes. I had so much starter that it almost filled a 32oz quart jar so I decided to discard all but 1-2oz, then it became less active so now Im wondering if I killed it. So I started feeding again and it's still not bubbling over as it was before. Let me add, because I bake 3-4 times a week I didn’t want to refrigerate so I left it out. Saw some other videos on how to maintain a starter without putting it in the frig and thought ok since it will be out I'll just feed it daily or every other day. But it isn't as active as when I first started it 1 month ago. So my questions is how do you maintain a started that you leave out everyday? And what are the ratios? I use Millet coz I can't have any rice.

[@LetThemEatGlutenFreeCake]

My experience is if you overfeed and end up with a large amount of starter, you may actually make your starter very weak. That's why this is such a genius method because it stalls the activity of the starter so when you do finally feed it, it's hungry enough that it will rise. Does that make sense? My old recipe for starter was stored on the counter and it had to be fed every day, but there was also discarding that had to be done at the same time. It was too much for me to remember to do and I'd forget and end up killing it. But if you overfeed your starter, it's almost like it's saying "no thanks, I'm full. I don't need anymore food right now" and it just sits there, like we do on the couch when we're full lol! Hope I explained that to where it makes sense. I bake very often (not every day but quite a lot) and I still leave my starter in the fridge. Plus, if there's enough left in the jar after one bake, it will "hold" in the fridge for at least a week and can be used again without having to feed it again.

[@rawdates]

@@LetThemEatGlutenFreeCake I get everything you are saying but after you store it in the frig then that means I would have to take it out every day and put it back at night everyday correct? Then I didn't quite understand how much to feed it everyday when I take it out. Is it the 50g flour to whatever the water was or the 30g flour, 40g water if I leave it out or put in frig. Lastly,being that I'm using a special Millet it seems to like less water or it will be to wet.

[@LetThemEatGlutenFreeCake]

@@rawdates you don't need to take it out everyday OR feed it everyday, unless you happen to be baking sourdough every single day. When you are ready to bake, remove it from the fridge and feed it only as much as you need. For example, if I need 100g, I will feed mine 50g of whatever flour of choice I'm using and 50g of water. If it needs more water, I'll add a little more until it's thick, but not overly so. Let it rise and then proceed with my recipe. When I'm done with that recipe, I will put the lid back on and put it back in the fridge. There might only be 25g of starter left and that's okay. It doesn't need to be anymore than that. See this video for a little more info: kzbin.info/www/bejne/rX_Qgp-Pd8irf9U I went into a little more detail in that video as I was making sourdough bread.

[@rawdates]

@@LetThemEatGlutenFreeCake Yes my dear I am baking sourdough several times a week. Again....that's why I don't refrigerate because I would literally have to put it in the frig every night and take it out every morning. So I just leave mine on the counter. I understand to take out the amount of the recipe, got it. But the confusion is knowing the quantity of flour to use if my starter has grown to be as big as 500g? Because I am baking so frequently I was advised to discard at least half and refeed the remainder. I know there are recipes for discard as well so I do that. So more or less I was confused with maintenance of such a large starter but maybe keeping that much isn't necessary and or hard to maintain because of the volume needed to maintain. Also I am using Fonio flour which is from Ghana where my micro bakery will open end of the year maybe that's why you didn't understand my keeping the starter out all the time. Fonio is the tiniest of Millet. So there it's humid and they have lights out all the time. The government will have random blackouts, hence spotted refrigeration. Lastly, I because I could figure ratios. I saw in a Facebook group to do a 1:3:2 method which is a lot of work. It takes about 11 hrs to rise. I wish I could understand your method better especially if I need to bake bread in between that 12 hrs. When I first did what you said ie keep in frig til needed and remove, feed, it bubbled in 15 minutes. Now it just sits so maybe I have forgotten just what I did and need to go back and concentrate. Anyway I will look at the video you posted. Until then....

[@theArtofLiving888]

Hi Kim! I am on day 2 of my starter using brown rice flour. Today when I went to feed, I saw a little bit of mold on the side of the bowl (blueish grey) color. I used a spoon and scooped it out and continue with the feeding. Is that alright? I put it in a glass Nobel covered with a paper plate like you did. Do I need to trash and start again?

[@LetThemEatGlutenFreeCake]

I wouldn't trust it. I would dump it and start over.

[@theArtofLiving888]

Thank you Kim!!

[@dmlinares]

Hi, could Quinoa flour work?

[@LetThemEatGlutenFreeCake]

Yes, I think so! I haven't tried it, so I'll have to put that on my list of things to try!!

[@danielagentile8049]

Have you tried quinoa flour? Would love to hear how it came out. Did you do 10 days of feeding?🙏🏼

[@ceciliaaguiar]

Day 6 you measure with spoon inside the bowl.Is raise not affect the weight?

[@denisaaida7017]

Does it work with brown bread flour?

[@LetThemEatGlutenFreeCake]

Brown bread flour? If it has gluten in it, then no, it would not work as it would contain gluten. Brown RICE flour, yes.

[@JacquelineAlves-wu5ox]

Do I need to use warm water or room temperature water??

[@LetThemEatGlutenFreeCake]

Room temperature is what I use.

[@HeatherRobbins-dk2ko]

Hi, I started my starter 3 days ago. With brown rice flour and water, i just checked it and it has doubled in size. My question is do i keep going until day 10 as per your schedule? Thanks

[@LetThemEatGlutenFreeCake]

Yes, you should keep going to create a strong starter.

[@freetigerschannel]

Can you use oat flour?

[@LetThemEatGlutenFreeCake]

Yep!

[@christinag9671]

Are you able to use the initial discard to make goods? I’ve read mixed reviews saying that you shouldn’t use it until the starter is fully ready. I just don’t want anything to go to waste

[@LetThemEatGlutenFreeCake]

I've never tried it myself (I usually just throw it away because it's such a minimal amt), but there are recipes using sourdough discard all over the internet.

[@kristinparks148]

Okay I'm new to all this... what do you do with the discarded stuff?

[@LetThemEatGlutenFreeCake]

Because there are only a couple of days of discarding, I just toss it in the trash. However, there are many recipes out there using sourdough discard. I don't have any, unfortunately.

[@laceepreuit4596]

Hello! Can you use the discard for anything?

[@LetThemEatGlutenFreeCake]

I never have, but there are recipes out there on the internet for sourdough discard use.

[@annkaru8329]

Hi is there a part two, how to maintain starter that has been established with brown rice starter?

[@LetThemEatGlutenFreeCake]

That's the beauty of this starter. There really is no maintenance! I started my starter over a year ago and I've stored it in the fridge. When I feel like making sourdough, which may not be for another month or two, I will pull it out of the fridge and feed it and then use it in my recipe. It's WONDERFUL!!! I used to forget about my starter when storing on the counter and eventually it would die. That hasn't happened since going with this method.

[@Fixyourfatigue]

Wow, a lot longer of a process than I realized. Is it a longer process for GF bread vs regular?

[@LetThemEatGlutenFreeCake]

Probably easier than regular bread honestly.

[@noblefir9106]

Hi! Can you feed the starter with Bob’s 1:1 Gluten free flour once it’s ready??

[@LetThemEatGlutenFreeCake]

I wouldn't recommend it. You really want to feed sourdough starter with a whole grain flour (there are several listed within the recipe post).

[@FrogMama58]

When you stir up your gf starter you can use metal spoons?

[@LetThemEatGlutenFreeCake]

I've always used metal spoons with no consequences.

[@ginanottingham2438]

Lookingto try this. I undertand everything exept once i use what is in the jar in the fridge to make bread how do i keep it goingso i dont have to make starter ftom beginning again?

[@LetThemEatGlutenFreeCake]

You always leave a little bit in the jar. So for instance, if you need 60 grams for my sourdough bread, feed your starter with at least 30 grams of whole grain flour and 30-40 grams of water. When you do that, you'll have the new 60 grams, plus what was already in the jar. So there will always be a little left over in the jar, which you just put back in the fridge until the next time. You only need a very small amount to start another recipe.

[@loracorwyn3713]

So I’m day 4 and the hooch is like 1/2 an inch on top of the started. I mixed it in and it was super wet so I added my flour but didn’t add any water and it seems to be closer to the consistency you have now. Do you think that’s fine?

[@LetThemEatGlutenFreeCake]

Yes, definitely. If you have a lot of hooch and mix it in, you won't need to add as much water.

[@loracorwyn3713]

@@LetThemEatGlutenFreeCake thank you I’m day 8 now and seeing activity. So exciting

[@msjr1765]

Question: I started my starter with brown rice flour and water. But when I used it, it didn't play nice with my bread flour. So I started feeding it with half brown rice and half my bread flour blend. Now, my starter is super active. It will triple in about 6hrs. Even if it's unfed and I take it out of the fridge, within a few hours it has doubled and has run over (unfed!). So, someone just told me that I shouldn't use any starches in my starter because it's all show and doesn't perform well. I would love some input. Thank you!!!!

[@LetThemEatGlutenFreeCake]

I've only tried my own gf bread flour blend and it didn't work. The different ingredients (probably the starches and whey protein) made it mold quickly.

[@twiglegg508]

Is it required to leave it for so many days? My main goal is to collect enough yeast to use for bread.

[@LetThemEatGlutenFreeCake]

Yes, to get a nice strong starter you need to allow it time to develop.

[@bbymni]

Thank you for the gluten free recipe, I’m going to keep this for when I plan on making it!! I’m so excited haha to make something that everyone should be able to enjoy😊❤ can’t wait! Here’s some good news for you by the way! Believe on the Lord Jesus Christ and thou shalt be saved! Receive the free gift of Salvation today! The Lord Jesus Christ, God in the flesh, lived a perfect, sinless life, died and was buried. He rose again the third day and His blood cleanses us from all sin!!🙏❤️

[@w3ndi973]

I tried this twice and both times it went mouldy. Any suggestions?

[@dranam7908]

Can i use pearl millet flour

[@LetThemEatGlutenFreeCake]

Absolutely!

[@camrynballestrazze3881]

Do we have to put it in the fridge day 10, if we are ready to use it?

[@LetThemEatGlutenFreeCake]

Not at all. You can use it right away!

[@elisabethrajesh3688]

Can you start another batch with half the discard? That’s one thing of not quite gotten.

[@LetThemEatGlutenFreeCake]

Yes, you can!

[@DraconianRain]

I have to ask, did you have any mold issues? It's been my biggest issue with gluten free starter. I did read if it's too hungry it gets moldy fast and where I live is quite hot.

[@LetThemEatGlutenFreeCake]

I live in a pretty hot climate as well and I've never had issues with mold. Storing this in the fridge will really help with any mold issues.

[@DraconianRain]

@@LetThemEatGlutenFreeCake Thank you so much for replying. I’m going to try your method and storing in the fridge when it’s mature enough. I must admit I did not store mine in the fridge. Sourdough has been the most difficult so far but I’m determined to make it work.

[@Kobayashi360]

Do you use any starter cultures?

[@LetThemEatGlutenFreeCake]

No, just water, wholegrain flour, and time.

[@mamawlife7852]

What do you do with discard?

[@LetThemEatGlutenFreeCake]

Because I only discard a little bit twice, I just toss it.

[@simransekhri370]

Hello! I have been feeding my brown rice starter since 10 days. It shows signs of activity like bubbles but doesn’t double up at all. What do you suggest I do?

[@LetThemEatGlutenFreeCake]

It probably won't double up right away and that's okay. As long as there are bubbles and activity, it's ready. You can either put it in the fridge and store it for when you're ready to bake or go ahead and feed it and bake!

[@lindapittsonberger1874]

Can you make anything with the discard?

[@jesusmywholehaschanged]

Yes. Pancakes, crepes, cookies, anything you would use flour for. The young discard may or may not be strong enough for a loaf of bread yet.

[@JacquelineAlves-wu5ox]

What is the water temperature?????

[@LetThemEatGlutenFreeCake]

I get mine straight out of the faucet, so it's actually on the cooler side.

[@lydiawall4018]

Can you use whole grain einkorn flour?

[@LetThemEatGlutenFreeCake]

Einkorn is still wheat, so if you have celiac like I do, you can't have it.

[@lydiawall4018]

@@LetThemEatGlutenFreeCake I’m aware. And so grateful that I do not have celiac. Not gluten intolerant at all❣️😊 Our son is intolerant. Interesting how when he goes to the U.K. he can eat gluten with no issues. Is it the gluten or the glyphosate??? Also have heard that einkorn has much less gluten and often does not bother before gluten intolerant people. I just think there is something to be researched about the gluten subject.

[@jillsmith5864]

What do with the discard?

[@LetThemEatGlutenFreeCake]

I either toss it or put it in a jar and pop it in the fridge to start another starter one day.

[@jillsmith5864]

Thank you

[@wellnessgardencoach2178]

My first time making a sourdough starter and I am using King Arthur gluten-free bread flour and filtered water. I'm on Day 6 and the dough has taken on a light pink color and of course smells like it's souring. Should I be concerned about the pink color? 😬

[@LetThemEatGlutenFreeCake]

Ooooh, that might actually be mold. To be on the safe side, I would start over. Pink can sometimes mean mold, but without seeing it myself I wouldn't know. Maybe there is something in the KA flour that would cause that? I don't know.

[@madisenbackus]

Are you using spring water? That prevents mold.

[@clairepaul3573]

How long does this take to make when it is hot weather?

[@LetThemEatGlutenFreeCake]

It really depends on your particular climate so I can't give exact time frames, but it will definitely be a shorter time frame than in colder months.

[@clairepaul3573]

@@LetThemEatGlutenFreeCake thanks heaps… I will look again and see what it most looks like to I can try and know What is the main thing to look for when it is ready? Australian summer (highs of anything from 30-45 degree C)

[@liveronander4837]

What do you do with the discharge?

[@LetThemEatGlutenFreeCake]

I throw it away, but you could use it to start another starter as well. There are also several recipes on the internet using sourdough discard.

[@friendalways9140]

I'm useing buckwheat flour. It's day 3 and it smells pretty bad. Am I doing something wrong? Day 2 I could sense a tiny bit of something off.

[@LetThemEatGlutenFreeCake]

It is supposed to smell a little boozy. If it smells moldy or you see mold, toss it and start over.

[@nikkrz]

I tried this and on day 6 it had mold on it! Can you help me figure out why this happened?

[@LetThemEatGlutenFreeCake]

Oh no! It could have simply been from warmer weather. When it's too warm, it's sometimes difficult to work with sourdough, whether it's gluten free or not. Try again now if it's not too warm where you are.

[@Jackofallzebras]

Mine stopped growing when I feed it 😅 I’m not sure what to do about that. It still smells quite sour 🤷🏻‍♀️

[@LetThemEatGlutenFreeCake]

Keep going! It will sometimes look like nothing is happening, but that will change.

[@Jackofallzebras]

@@LetThemEatGlutenFreeCake I have had my starter for over a year now. I wonder if I just need to try again or if there’s a way to save this one 🤔

[@sarahjohnson2364]

Do you leave it out every day or in the fridge?

[@LetThemEatGlutenFreeCake]

Only when it's being created, then it stays in the fridge until I'm ready to use it.

[@rawdates]

What do you do with the discard? Trash?

[@LetThemEatGlutenFreeCake]

That, or you could add to another starter you might already have, or you could start another starter in a separate jar.