About the author

C.J. Brady

Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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6 Comments

  1. 1

    Roanna

    Will I add both 1/2 cup flour and 1/2 cup water each time I feed the starter? The recipe says just flour, but it seems that the ratio will quickly overwhelm the liquid aspect of the starter?

    Reply
    1. 1.1

      Chrissy Lane

      Absolutely!

      Yes, equal parts of flour and water – and I made it a little more clear in the recipe as well.

      Reply
  2. 2

    Carla @ Gluten Free Recipe Box

    I’ve been experimenting with my gluten-free brown rice sourdough starter (no other ingredients or yeast), and found a few things that speed up the process. Use a plastic bowl, 80 degree F water, and feed much more often. Hooch (the greyish liquid) is something one should avoid developing, not just drain off. I hope this helps someone!

    Reply
    1. 2.1

      Chrissy Lane

      Thank you Carla!

      GREAT advice!

      Reply
  3. 3

    Rachel Salcido

    If you have let’s say a brown rice sourdough starter can you use it on a different kind of gluten free flour based bread like a rice/buckwheat/blah blah mix?

    Reply
    1. 3.1

      Chrissy Lane

      Hi Rachel,

      Well, the thing is, the sourdough starter is specifically for sourdough bread. I’ve never used it for anything other than a sourdough bread so I’m not really sure how it would ‘perform’.

      So I’m sorry, I really don’t have a definite answer for you.

      But I’m all about experimenting, so if you try it, please let me know. I’m curious now!

      ~CJ

      Reply

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