Gluten Free Sourdough Starter

Making a gluten-free sourdough starter involves using alternative flours that don't contain gluten. Here's a basic recipe:

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Ingredients:

1 cup gluten-free flour blend (such as a mixture of rice flour, sorghum flour, and tapioca flour)

1/2 cup lukewarm water

Instructions:

1. In a clean glass or plastic container, mix the gluten-free flour blend and water together until well combined.

2. Cover the container loosely with a clean kitchen towel or plastic wrap.

3. Place the container in a warm spot in your kitchen, ideally around 70-75°F (21-24°C).

4. Let the mixture sit for 24 hours.

5. After 24 hours, you may see some bubbles forming on the surface. This is a sign that fermentation has started.

6. Discard half of the mixture, and then feed the remaining starter by stirring in 1/2 cup of gluten-free flour blend and 1/4 cup lukewarm water.

7. Cover the container again and let it sit for another 24 hours.

8. Repeat the discarding and feeding process every 24 hours for about 5-7 days, or until your starter is bubbly, has a pleasant sour smell, and doubles in size within a few hours of feeding.

9. Once your starter is active and bubbly, you can use it to bake gluten-free sourdough bread or store it in the refrigerator and feed it once a week to maintain it. Remember that gluten-free sourdough starters may behave differently than traditional wheat-based starters, so be patient and adjust your feeding schedule as needed.