Making a gluten free sourdough starter from brown rice flour is a true labour of love. It takes patience, as it requires about two weeks to fully develop the starter the first time before it’s ready to use. The results are worth it—creating a natural, tangy base for all kinds of gluten free baked goods. If you’re looking for a great recipe, here’s how to start making a gluten free sourdough starter.

Whether you’re making classic gluten free sourdough bread, fluffy muffins, or indulgent cinnamon buns. This starter opens the door to endless possibilities. With no commercial yeast needed, the brown rice flour starter brings authentic sourdough flavour and texture to your gluten free baking, transforming everyday treats into something truly special!