Gf starter for sourdough

1 servings

Ingredients

QuantityIngredient
Pinch sugar
1cupLukewarm water
1tablespoonYeast granules
cupWhite rice flour

Directions

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