Because everyone deserves a good crust — even gluten-free.
If you’ve just opened your Gluten-Free Dehydrated Sourdough Starter from The Sourdough Way, welcome! You’re about to bring Sofia, your bubbly, gluten-free sourdough starter — back to life.
This guide will walk you through exactly how to rehydrate, feed, and activate your starter using organic brown rice flour only, which is what she thrives on. Gluten-free sourdough works differently from wheat-based sourdough, but with the right steps and a little love, you’ll have a strong, active starter ready for baking in as little as two days.
Let’s get started.
⸻
⭐ What Makes Our Gluten-Free Starter Special?
Sofia is crafted for those who crave real sourdough flavour, without the gluten. She’s made from wild yeast and fermented gluten-free whole grains that bubble, rise, and bring beautiful tang and depth to your gluten-free bakes.
She is:
✔ Naturally gluten-free
✔ Fermented with wild yeasts
✔ Rehydrated in just 24–48 hours
✔ Fed only with organic brown rice flour
✔ A living culture you can bake with, share, and keep forever
⸻
Step 1 — Rehydrate Your Gluten-Free Starter
Start by waking up your dehydrated starter flakes.
You’ll need:
• 20g dehydrated GF starter (Sofia)
• 190g lukewarm filtered water
• 120g organic brown rice flour
Instructions:
1. Add the dried starter flakes into a clean jar.
2. Pour in 190g of lukewarm filtered water.
3. Add 120g of organic brown rice flour.
4. Mix well until it looks like a smooth cake batter — no dry flour should remain.
5. Cover lightly with a lid or cloth and leave it at room temperature.
This first hydration step allows the wild yeasts to soften, absorb water, and begin waking up.
⸻
Step 2 — First Feed (12 Hours Later)
After 12 hours, it’s time to give Sofia her first proper meal.
Add:
• 250g filtered water
• 185g organic brown rice flour
Mix well until a mousse consistency and cover again.
Let sit for another 12–24 hours at room temperature.
This feed gives your GF starter the strength and nourishment she needs to become active and bubbly.
⸻
Step 3 — Sit Back & Let Her Grow
Within the next 12–24 hours, your gluten-free starter should begin to show:
✨ Bubbles
✨ Light rise
✨ A tangy aroma
✨ A looser, airy texture
This means Sofia is awake and ready to bake delicious gluten-free sourdough.
By the end of this stage, your starter will weigh around 765g — ready to be used, shared, or stored.
⸻
Step 4 — Your Gluten-Free Starter Is Alive!
You can now:
✔ Use the amount of starter your recipe calls for
✔ Store the remaining starter in the fridge
✔ Maintain her with simple feeds of equal parts water + organic brown rice flour
✔ Keep only feeding organic brown rice flour (this is very important — no blends!)
Tip:
Always keep your starter on the bench when feeding and reactivating.
When baking, only take what you need and store the rest in an airtight jar in the fridge.
⸻
⭐ Why Organic Brown Rice Flour Only?
Gluten-free starters behave differently from wheat starters. They need:
• A simple, single-grain flour
• Consistency
• Digestible starches for the wild yeast
Organic brown rice flour provides:
✔ Stability
✔ Predictable fermentation
✔ Great rise
✔ Clean, mild flavour
✔ An easy-to-maintain gluten-free culture
Avoid swapping flours — it can disrupt the balance of your GF starter.
⸻
How to Know Your Gluten-Free Starter Is Ready to Bake
Your GF starter is active when:
• It has bubbles throughout
• It rises and falls
• It smells slightly sweet and tangy
• It looks airy and mousse-like
• It feels light when stirred
This means Sofia is ready to help you create beautiful gluten-free loaves, focaccias, and more.
⸻
Ready to Bake? Explore More Gluten-Free Sourdough Tips
Whether you’re brand new to gluten-free sourdough or looking for foolproof guidance, you’ll find more tutorials, recipes, and videos at:
👉 www.thesourdoughway.com.au
Happy Baking!
From my gluten-free kitchen to yours,
Kayla — The Sourdough Way