It's possible to make GF sourdough starter!
In a tall container, mix these four ingredients.
Cover with a light cloth. Set aside in a warm space - 70 to 80 degree room temp.
In 18 to 24 hours, check on your starter. If it has doubled in size, stir it. Add 3 more tablespoons of flour and warm water and a little honey. Stir. Cover and set back in a warm spot.
In 18 to 24 hours, check the starter again. Stir. Add 3 more tablespoons warm water and GF flour and a little honey. Stir. Cover. Set back in a warm spot.
For day 4, if the starter is expanding beyond the capacity of your container, remover some of the starter and set aside for another recipe or start another starter for a friend. Add 3 tablespoons warm water and gf flour. You can also add honey.
For day 5, stir. Check to see if the sourdough can float in warm water by taking a teaspoon out and putting it in water. If it floats, it's ready to make a loaf of bread. Feed your starter again. Add 3 tablespoons flour and warm water. Honey is optional. Stir. Cover and set back in a warm spot.
Day 6 - your starter should be good to be used in a loaf of sourdough bread. You can remove one cup of the starter to make a loaf of bread. Feed the remaining starter with the same 3 tablespoons warm water and flour. Cover and set back in a warm spot.
Day 7 and beyond ... d if you want to make bread regularly, keep your starter on a counterop and continue to feed it daily. If you don't want to make sourdough bread regulalry, put your starter in the fridge, well covered. Feed your starter weekly once you put it in the refrigerator.
these are recipe notes
Recipe from Erin Brighton