Welcome!

You're just a few days away from having a thriving gluten-free sourdough starter.

For best results, keep your starter in a warm spot and remember: consistency matters more than perfection. Sourdough has been around for thousands of years, and it's surprisingly forgiving!

Day 1 – Mix and Begin

Step 1: Combine

Pour the entire packet of freeze-dried gluten-free starter into a clean jar.

Add:

• 2 oz (60g) room temperature filtered water
• 2 oz (60g) brown rice flour

Stir until fully combined into a thick paste.

Cover loosely with a lid resting on top or a cloth cover and place in a warm spot.

Let rest for 24 hours.

Day 2 – Feed Again

After 24 hours, add:

• 3 oz (90g) water
• 3 oz (90g) brown rice flour

Mix thoroughly and cover loosely.

Let rest another 24 hours.

You may begin to see bubbles forming—that's a great sign! Your starter is waking up and beginning to ferment.

Day 3 – Establish a Routine

By now, your starter may rise, bubble, and even double in size before settling back down.

That's completely normal and healthy.

Begin Regular Feedings

Discard most of the starter, leaving about 3 oz in the jar.

Add:

• 3 oz (90g) water
• 3 oz (90g) brown rice flour

Stir well.

Wait 4–8 hours.

• If your starter doubles in size, it's ready to bake.
• If not, continue feeding every 24 hours until it becomes active.

This starter is very forgiving. Consistency matters more than perfection.

Measuring Guide

If you don't have a kitchen scale, use these approximate measurements:

Ingredient	Approximate Volume
2 oz water	1/4 cup
2 oz flour	1/2 cup
3 oz water	1/4 cup + 2 tablespoons
3 oz flour	3/4 cup

Recommended Flour

For best results, we recommend using brown rice flour throughout the activation process.

Storage After Activation

If You Bake Frequently

Keep your starter on the counter and feed it once daily.

If You Bake Occasionally

Store your starter in the refrigerator and feed it once per week.

That's it—no complicated schedules required.

Helpful Tips

Need a Warm Spot?

Place your loosely covered jar inside a turned-off microwave or oven with a cup of hot water beside it.

Cooler Temperatures?

Cooler temperatures slow fermentation but won't harm your starter.

Don't See Activity Yet?

That's okay! Some starters take a little longer to wake up.

Continue feeding every 24 hours and keep your starter warm.

We recommend maintaining a temperature between 72–80°F (22–27°C).

Flour Matters

For best results, use brown rice flour. Other gluten-free flours may work but can produce different results during activation.

Seeing Gray Liquid on Top?

That's called hooch. It simply means your starter is hungry.

You can either pour it off or stir it back in, then feed your starter as usual.

Does the Top Look Dry?

Low humidity can sometimes cause a crust to form.

Using a solid lid resting loosely on top of the jar often works better than a cloth cover.

Frequently Asked Questions

My Starter Isn't Doubling Yet. Is Something Wrong?

Usually not. Gluten-free starters can take a little longer to become fully active than traditional wheat-based starters.

Keep feeding every 24 hours, maintain warmth, and be patient.

Can I Use a Different Gluten-Free Flour?

Brown rice flour produces the most consistent results and is what we recommend for activation. Once your starter is established, you can experiment with other gluten-free flours if desired.

How Do I Know My Starter Is Ready to Bake?

A healthy starter should become bubbly, rise noticeably after feeding, and ideally double in size within 4–8 hours.

One Last Thing

Gluten-free sourdough behaves a little differently than traditional sourdough, so don't worry if your starter doesn't follow an exact timeline.

Focus on the signs of activity—bubbles, a pleasant sour aroma, and gradual growth—rather than the calendar. A warm environment and regular feedings will help your starter develop strength over time.

Before you know it, you'll have a lively gluten-free starter that's ready to help create flavorful homemade breads, pancakes, waffles, and more.

Enjoy the journey and happy baking!