GLUTEN FREE Sourdough Starter | Simple 1-to-1 flour and NO DISCARD

Рет қаралды 6,206

Күн бұрын

Day 3 is 2 Tbsp and 2 Tbsp(as typed) but I misspoke and said 3 tbsp.
Do you want to start baking with gluten free sourdough but feel overwhelmed? Take a deep breath and start here!
With these easy, no discard gluten free starter instructions, I will walk you through making your own starter in just ONE WEEK.
Using this simple 1-to-1 (measure for measure) gluten free flour(King Arthur’s), you can establish a healthy, active, and bubbly starter and in no time! You can bake endless amounts of gluten free sourdough foods including bread, tortillas, pizza, desserts, and more!
Please be sure to like, SUBSCRIBE, and follow along for more gluten free sourdough recipes.
#glutenfree #glutenfreesourdough #sourdough #motherhood #sahm #homemaking #bread #sourdoughstarter

Пікірлер: 43

@susanjos2315 Ай бұрын

On day 3 you say 3 tbsp of flour, 2 tbsp water but wrote down 2 tbsp flour, 2 tbsp water. I'm assuming it is 2 tbsp. Let me know. Thanks!

@simplycherishedlife Ай бұрын

Thank you! I didn’t even catch that. Yes I did 2 and 2 as well as typed 2 and 2 but for whatever reason said 3. 🙈

@susanjos2315 Ай бұрын

@@simplycherishedlife I figured. Thanks!!!

@unasassa861 Ай бұрын

Is flour bread flour, self raising or plain? Thank you

@simplycherishedlife Ай бұрын

For my starter and gf bread I use King Arthur’s Gluten Free 1-to-1 (measure for measure) all purpose flour. You could try with their bread flour but keep in mind their bread flour is not as easily accessible and their bread flour is “gluten free” but technically contains wheat which would not make it safe for anyone with a wheat allergy.

@user-eq1sc8vh7k 6 күн бұрын

Hi I tried to make the sour , it's quite thick and hard... Can i use more water? Is it ok ? I'm on day 3 😊

@JinglesKills 13 күн бұрын

it always made me so nervous when I was finding people without celiac/intolerance giving gluten-free sourdough starter recipes. As someone part of the celiac crowd I'm super glad I found this!!! thank you so much I can't wait to try it

@simplycherishedlife 11 күн бұрын

Completely agree! So happy you’re here.

@tiffanysloan266 19 күн бұрын

Thank you for making this his so simple and straightforward. Gluten free flour is too expensive to be throwing any of it away, so this perfect!

@saimascakeparlour 2 күн бұрын

I just started yesterday 😍😍 your instructions are very easy Thank you 😊

@simplycherishedlife 2 күн бұрын

So exciting! You’ll be baking in no time😊

@feliciabueno9059 Ай бұрын

Thank you. Every other recipe is ridiculously intricate and intimidating. Yours is so easy and fool proof. Thank you ❤

@simplycherishedlife Ай бұрын

Absolutely! You’ll be baking in no time. Be sure to check out my bread recipe once your starter is ready 😊

@Tellstories543 Ай бұрын

Thank you! I’m excited to try this! I’m new to the gluten free crowd and would love to see more of your gluten free sourdough recipes.

@simplycherishedlife Ай бұрын

So exciting! Be sure to subscribe and turn on the notification. I have many more gf sourdough recipes coming soon.

@vigour09 9 күн бұрын

Hi I started gf starter with brown rice flour. It was good till day 5 little bubbly and all. But after that became dense and not rising. I followed different recipe with 1tbsp flour to 1 tbsp water. Please advise. Thanks

@simplycherishedlife 8 күн бұрын

I haven’t made a starter with brown rice flour, only a blend. However, if you’re on day 5 and it’s bubbly you could use some in a discard recipe and then give it a nice big feeding. By day 5 the feeding should be more than 1 tbsp because you want to be sure you’re adding enough to “feed” all of the current starter.

@bailleyhart3201 Ай бұрын

Hello, after using the sourdough starter in your first recipe once it's fully done, where do you store the remaining starter? Do you feed it once, and then place it in your fridge for the next time you want to use it? If so, does it need to sit out prior to baking after taking it out? If not putting it in the fridge, do you let it sit on the counter after feeding it until your ready to use it next, and not touch it?

@simplycherishedlife Ай бұрын

6:00 Hi! After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed it at least 6-8 hrs before you'd like to bake(depending on your house temp). If you plan on baking again soon(within 24 hrs), feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. You would put it in the fridge after using, take it out and feed it the night before or at least 6-8 hrs before you want to use it. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) Hope this helps! Happy baking! 😊

@zena-knittingbeans7973 6 күн бұрын

Hi I too am coeliac and have just found you. Do you use filtered water? Thank you for sharing 🙏🏻🤗

@simplycherishedlife 6 күн бұрын

So happy you found my channel! I live in the country on a well with a large whole home filtration system so I just my water straight from the tap with no problems. If you live somewhere with additives like chlorine and fluoride you might want to try filtered water so the chemicals don’t kill off the wild yeast/good bacteria in the starter.😊

@zena-knittingbeans7973 6 күн бұрын

@@simplycherishedlife thank you. Will do. Keep your fingers crossed for me 🤗

@simplycherishedlife 6 күн бұрын

@zena-knittingbeans7973 so excited to hear how it goes for you! Let me know if you have questions.😊

@zena-knittingbeans7973 8 сағат бұрын

@@simplycherishedlifeday 6 visible mould around the jar so have thrown out will try again 😮

@simplycherishedlife 8 сағат бұрын

Oh no! Look up some pictures of hooch to familiarize yourself with it and not confuse it with mold. If it is actually mold, be sure when you start over you’re keeping it somewhere with a fairly consistent temperature, not too hot and not too cold. Many people use their oven to store their starter.

@jmegyrl22 Ай бұрын

Hi, I just started making my own gluten free sourdough starter using your recipe. It went well, my first loaf was not a great success but I think that was due to it being my first time. It didn't cook all the way through. It went wrong where I assumed I would just use what was left and start the process over -almost like day one but with the little remaining starter I had. I also assumed I would continue to leave it on the counter and feed it every day. It grew mold. What is your process after your starter has been used and you now need to replenish it and make bread the following week, for example, or in two weeks?

@simplycherishedlife Ай бұрын

6:00 After using, if you don't plan on baking again soon, put it in the refrigerator and then pull out and feed at least 6-8 hrs before you'd like to bake. If you plan on baking again soon after using, then feed it again and use when bubbly and active. Be sure not to leave it out on a counter over 24 hrs without using or feeding. If storing in the fridge for an extended period you might notice a liquid on top it called "hooch" which is not mold. If you image search you can see what that looks like. If you plan to not use for an extended period of time 3+ weeks I would look into dehydrating some(l have a video on this I'll get out soon.) There is definitely a learning curve with the first few loaves, just jeep going Hope this helps!

@danielledeblois3965 23 күн бұрын

I use to make sourdough bread before and for the time i didn’t use it ,i was feeding it once a week for maintenance in the fridge and worked great for 3 years until one day electricity went off for 9 days at my place so i have to throw it away !! First attempt since then with your method of feeding with all purpose flour and so far at day 6 it as triple in size ! Can’t wait to bake your cinnamon rolls with it by tomorrow !! Thank you do much for your sharing and keep on !!! ❤

@rank839 Ай бұрын

Thanks for the vdo.. trying it with Bob's brown rice flour. Was active till day 4 and it died off.. now at day 7, still trying to feed 1:1 ratio. Hoping it will rise back..

@simplycherishedlife Ай бұрын

What type of environment are you keeping it in? Somewhere warm? Colder?

@rank839 Ай бұрын

I left it at my kitchen top approx 27deg

@simplycherishedlife Ай бұрын

My only thought is that the flour might have had a hard time keeping going. Sorry I haven't tried it with just rice flour. If need be you can try discarding a bit and doing an even bigger feeding. The rice flour might respond better to that. I would also try keeping it somewhere slightly warmer and not breezy. The rice flour is probably just responding differently than the all purpose blend I used.

@rank839 Ай бұрын

@@simplycherishedlife thanks for the reply. Will try the discard method and revert back.

@cherylvath4243 25 күн бұрын

I’m on Day 4….it’s performing as you state - but I’m using Bob’s Red Mill 1 to 1 (as I had some leftover)…..have you heard of people having success with it? The only difference I see is that BRM has xantham gum and KAF does not…..what’s your opinion? And thank you kindly!

@simplycherishedlife 24 күн бұрын

So happy to hear it’s going well! I have occasionally fed my started BRM when I don’t have any KA with no problems. So you should be fine. I haven’t baked any bread with BRM recently following my recipe so I can’t guarantee if the results will be exactly the same but you’re welcome to try.😊

@sharonvalverde8921 9 күн бұрын

Is water at the bottom of the starter OK? What do I do with it?

@simplycherishedlife 8 күн бұрын

Usually if you’re getting some water settling it’s at the top and it just get mixed right in before feeding or using. If it seems like too much liquid, I would cut back how much water you add at each feeding. You want a thick pancake batter like consistency. Sometimes humidity or the environment in a house can affect the starter.

@Erida526 Ай бұрын

Will this same process work with a regular flour that's not gluten free?

@simplycherishedlife Ай бұрын

I haven’t tried it as I have celiacs and only do gluten free but I don’t see why not.😊 I’d love to hear how it works out for you.

@denishillman5942 Ай бұрын

Thank you beautiful girl xoxo

@BorderlineChildParenthood 21 күн бұрын

What does it mean "draft free" place? I tried to translate, but the translation does not make sence.

@simplycherishedlife 21 күн бұрын

Somewhere without a ton of air flowing by/temperature change. Don’t leave it somewhere like inside a front door or right under a fan that’s very windy. Many people will store it in their oven as a warm, draft free place. However, just be careful not to preheat the oven with it inside.