Use sourdough starter to make sourdough bread or add some to cake recipes to assist rising. It also provides a lovely sour flavor and boost to other yeast-based recipes. It ferments naturally and rapidly, without commercial yeast.
I use the below recipe in my Gluten Free Sourdough Bread Recipe.
I’ve learned that the use of brown rice flour achieves the best results in creating the ideal gluten free sourdough bread starter. And though I have created a sourdough starter from white rice flour, I’ve discovered that without the use of yeast,brown rice creates a better one. Below, I’ve provided you with some interesting tips you may have not read before that will help you achieve a successful gluten free sourdough starter, as well as address the issue of arsenic in brown rice/rice products.
Introduction to Starters
First, let me start by simply defining a “starter”. Then I’ll go into the technical details afterward. A sourdough starter is not a sourdough bread recipe, it is just used in a sourdough bread recipe. (Though I am working on perfecting a great sourdough French bread recipe.) The starter provides the sour taste. Many of us in the gluten free community have trouble with making starters. They often spoil, become moldy, never develop enough yeast, or never become bubbly. Therefore, many gluten free starter recipes call for commercial/dry yeast. However, if you’ve made regular gluten starters in the past and are dead-set on not using yeast, this recipe will be a welcomed delight to your gluten free recipe collection.
Add Yeast or No Yeast?
Asourdoughstarter is made by fermenting dough that naturally developsyeastsandlactobacilli. Naturally developed yeast has a milder sour flavor than when adding dry yeast. The sour flavor comes from the acetic acid it produces. The lactic acidproduces a smooth, milder flavor. Lactic acid is produced by the lactobacilli that forms in the starter. Therefore, because of its mild sourdough flavor, I will use yeast in the actual sourdough bread recipe, though this starter recipe does not contain any. I wanted to create it for those who do not use dry yeast in their diets. In addition, in my actual bread recipe I will use other sour ingredients to create a good sourdough flavor.I also enjoy knowing that sourdough bread is healthier for us, as the natural yeast that develops helps create intestinal flora which is essential to our digestive process.
Essential Tips
What Makes This Gluten Free Sourdough Starter Unique?
Utensils:What really made this starter successful was the type of bowl that I used. If you’re familiar with gluten sourdough starters, you may have read never to use metal bowls or utensils. This is a misunderstood myth as far as the preparation of the starter goes. The use of metal utensils in stirring or using a metal bowl to mix your starter will not kill the yeast. If you’re still set against the use of metal you can always use a silicone coated whisk.
However, after my experiment was successful, I searched the Internet and found a number of articles that backed up my conclusion. You may read one of them at “Can I use metal with sourdough“?It explains that if you were to store your starter in a metal bowl the metal would change colors and the metal may leak into your starter. The acid eats away at the metal, but it doesn’t kill the yeast. In the case of a gluten free sourdough starter, using plastic is essential. Perhaps you’ve heard that all of our plastic water bottles grow bacteria easily. Well, that sure comes in handy when developing yeast in a gluten free sourdough starter. Using metal did not seem to affect it, as the starter was complete in just 3 days. Another thing I discovered was that the use of warm water helps the process proceed much faster, heating the water to 110°F in the initial step, as well as in the feeding process. It creates a warm environment for those friendly creatures to grow. Lactobacilli, which grows in a non-commercial yeast starter, thrives in a warm environment. Commercial yeast thrives more in a wet environment.
What Temperature Should the Environment Be?
The temperature of the environment you place it in is also crucial. The ideal temperature to keep your starter is supposed to be80°F. However, I have achieved a perfect gluten free sourdough starter in colder environments such as 67 degrees.Brown rice starters that are in colder environments may need to be fed lessoften, while warmer environments may need to be fed more often. Up to 8 times a day wouldn’t be too much in a warmenvironment. At 70 – 80°F, every 4 hours is sufficient.
Similarly, it may take less time to achieve the final results in warm weather and more time in cold weather.
Hooch
You’ll notice that your starter will form a greyish liquid (hooch) when it has gone hungry. It starts to feed on itself and its own waste. This is not healthy for the starter. However, with gluten free starters, you will not achieve much of a sour taste unless you include some of the hooch. Some people include some hooch even in starters made from gluten flour.
Arsenic in Rice Products
As a side note, most of you are probably already aware of arsenic levels found in brown rice, higher than in white rice. I started this experiment prior to it being announced in the news. After much research, I have discovered there are two sources of arsenic in rice, naturally occurring in soil (organic); and from pesticides, etc. (inorganic). Organic arsenic is 500 times more tolerable than non-organic, which comes from pesticides. You can also check with a manufacturer to see what they are doing to test or prevent arsenic levels. The World Health Organization, the UK, and Australia allow 1 ppm (parts per million) in their food products. While the FDA is still trying to figure it out, they are suggesting .023ppm for juice. Currently the United States Environmental Protection Agency (EPA) has determined that 0.01 ppm (or 10 ppb) is the tolerable allowable in our drinking water. The United States has never had an allowance in food, though it is found in our produce and other food1. I feel confident in using Bob’s Red Mill Organic Brown Rice Flour.
In addition, California has the healthiest brown rice.
Summary
As reminders, the essential things to do to make a successful gluten free sourdough starter without yeast are to use a plastic container, use warm water never hotter than 110°F, keep your starter warm, and do not store it in a metal container.
Carla’s Gluten Free Sourdough Starter
Yield: Makes enough starter to sour 2 loaves plus future loaves
A gluten free sourdough starter made from organic brown rice flour. (2 Days in the refrigerator pictured above.)
Ingredients:
- 1 cup water, warmed to 80 - 110°F (228g)
- 1 cup brown rice flour (not superfine) (140g)
- 1/4 cup water, warmed to 80 - 110°F (57g)
- 1/4 cup brown rice flour (not superfine) (35g)
For the Initial Starter:
For Each Feeding:
Instructions:
- Pour the warm water into a large plastic bowl. Sprinkle the rice flour evenly over the surface. Whisk until the mixture becomes a bit bubbly. Allow it to sit at room temperature for 4 hours, uncovered.
- Every 4 hours (waking hours), for 1 to 2-1/2 days, feed your starter by first emptying out about half of the watery liquid (hooch - which may be grayish in color). If there is hardly any hooch present, allow it all to remain. However, if there is about 1/4-inch or more floating on top go ahead and drain off half. Then pour in 1/4 cup warm water. Sprinkle the top of the water with 1/4 cup brown rice flour. Whisk together. If you live in a humid environment, wipe down the sides of the bowl. This prevents mold from growing. I use a damp paper towel. Cover the bowl loosely with plastic wrap or a lid; set aside for another 4 hours. If any mold grows on the starter or in the bowl, discard and start over. Repeat every 4 hours or until it is extremely bubbly and smells sour, not bad.
- After the last feeding, allow it to rest at room temperature for the usual 4 hours. Then refrigerate your starter for future use; or use it immediately in your favorite recipe.
- When using this starter after it has been refrigerated, drain off any liquid and feed it again (1/4 cup brown rice flour and 1/4 cup warm water). Then allow it to rest at room temperature for at least 2 hours, no longer than 4. Just be sure it is bubbly before using and is at room temperature.
- If used often enough, you will never have to make the starter again. Just keep replacing the starter you use by adding equal amounts of warm water and brown rice, totaling the same amount you used in your last recipe. Thin or thicken, as desired. Then to use the starter again, follow the above instructions for a refrigerated starter. Refrigerate when not in a 4-hour feeding cycle.
To Make the Starter:
To Feed the Starter:
When Using Refrigerated Starter:
To Save the Starter for Future Use:
Tips
Though this gluten free starter recipe contains no yeast in its ingredients, it does contain yeast in the end result.Therefore, I place this in my Yeast-Free category loosely, not literally.
Hooch:When hooch forms, it is a sign that your starter is hungry. When you see this often, be sure to feed your starter more, or more frequently. However, I usually just throw mine out and start over, especially if it has happened more than once.
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Reference 1:Opinion Letter by Wil Summer, Former Supervisor for the FDA andCalifornia State Attorney General’s Officeand Prop 65California State Attorney General’s Officeand Prop 65,http://www.growingnaturals.com/images/faq/ArsenicInFoodOpinionLetter.pdf(Accessed on 9/25/2012) Updated to https://growingnaturals.com/blogs/blog/arsenic-levels-in-brown-rice-ingredients?_pos=1&_sid=eb35469bd&_ss=r (Accessed March 9, 2022)
