Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Pinch sugar |
| 1 cup | Lukewarm water |
| 1 tablespoon | Yeast granules |
| 1½ cup | White rice flour |
This recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour.
In a quart glass container or crock, add the sugar to the warm water.
Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and risen a little, cover and refrigerate. Starter is ready to be used.
At each using, the cookbook author finds it works best if taken from the fridge and allowed to warm about 1 hour before putting into the dough mixture.
After each use, replenish the started by mixing in ½ cup lukewarm water and ¾ cup rice flour. Adapted from More from the Gluten-Free Gourmet by Bette Hagman 1993 ISBN 0-8050-2324-0 Shared but not tested by Elizabeth Rodier Feb 94