This homemade 2-ingredient gluten-free sourdough starter is the new revolutionary innovation in home baked gluten-free bread. It works much better than store-bought dry yeast starter. Your homemade bread will be so much healthier and tastier than any store-bought bread.
Author: Joyce Gan
50gramsbrown teff flourgluten-free
Mix the two ingredients together with clean hand in a grease free bowl.
Transfer the mixture into a grease free glass jar and then cover with a lid. The lid doesn’t have to be airtight.
Let the jar sit in a room with temperature between 63-77℉ or 17-25℃ for 18-24 hours.
The initial fermentation will evolutate lots of gas. It’s also a good indication that fermentation is taking place. An acidic yellowish liquid will start to form around 22 hours depending on your room temperature. At this point your sourdough starter is ready to use for making bread.
If the initial fermentation exceeds 24 hours, to the 33 hour mark, the liquid layer will be darker (grayish color) and the smell will be strong and distinct.
See post text for how to keep homemade gluten-free sourdough starter.