Starter type
Gluten-Free Brown Rice Starter
Jar shows consistency at 100% hydration (liquid flat surface), bubble density from slow activity, and hue from the brown rice flour base. Peak rise marked on jar side.
- Hydration
- 100%
- Flour base
- brown rice flour
- Activity
- slow
- Flavor
- mild
About Gluten-Free Brown Rice Starter
Gluten-free sourdough starter for celiac or gluten-sensitive bakers. Typically brown rice flour base with additions of teff, sorghum, or buckwheat for complexity. Slower activity than wheat-based starters (10-14h peak). Used in gluten-free sourdough breads which rely on starches + psyllium husk + xanthan gum for structure since there's no gluten network. Keep strictly separate from wheat-based starters to avoid cross-contamination (even tiny amounts cause celiac reactions). Not covered by most recipes on this site — gluten-free sourdough is a distinct discipline requiring different formulation principles.
Feeding ratio: 1:1:1
Refrigerate after feeding; feed weekly with 1:5:5 ratio using GF flour blend (brown rice + teff or sorghum). Gluten-free starters are more sensitive to feeding schedules.
Feed calculator
Use the selector below to set the feed ratio (default 1:5:5 for weekly refrigerator maintenance). Adjust current and target weights.
- Keep (mature starter)
- 27.3 g
- Add flour
- 136.4 g
- Add water
- 136.4 g
- Discard
- 22.7 g
- Total after feed
- 300 g