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Gluten-Free Sourdough
Recipe

Whole-Grain Brown Rice-Teff Sourdough Starter

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Whole-Grain Brown Rice-Teff Sourdough Starter

Just three ingredients along with time and patience yield a gluten-free sourdough starter that is versatile and full of flavor. Photograph by Aran Goyoaga

Time

Yield

Makes enough starter for 1 boule, plus more to keep going

Why This Recipe Works

This sourdough starter has been Aran’s go-to since she started developing gluten-free bread recipes. The teff adds a very nuanced earthiness that balances the sweetness of the brown rice. The recipe calls for ivory teff, but dark teff will work too. It will result in a darker starter.

Ingredients

70 grams superfine brown rice flour
10 grams ivory teff flour
95 grams filtered water, at around 80°F (27°C)

Instructions

  1. Feeding 1: In a medium bowl, whisk together the brown rice flour, teff flour, and water until you have a paste that has the consistency of hummus. If your paste is thicker, add a very small amount of water and whisk. Make sure to incorporate air into it. Cover the bowl with a kitchen towel and let it ferment for about 12 hours or until the sponge has a mousse-like texture when you run a spoon through it. It might not be very bubbly after the first feeding.
  2. Feeding 2: Measure 75 grams of the starter into a medium bowl. Discard the rest. Whisk the same amount of brown rice flour, teff flour, and water as in the first feeding. Cover the bowl with a kitchen towel and ferment for about 12 hours or until it has a mousse-like texture. Again, depending on your flour, you might not see many bubbles after this second feeding and that is okay. Continue with the remaining feedings.
  3. Feeding 3 through 10: Repeat the process as stated above every 12 hours for a total of 10 feedings (5 days). By day 3, you should see bubbles and aeration after 12 hours. Right after the tenth feeding, transfer the starter to a mason jar (anything from a 12-ounce (340ml) to a 1-quart (1L) jar will work well) and let it ferment there for up to 12 hours or until it’s bubbly. The starter is ready to be used. For storage and feeding info, click the tip below.
    Recipe Tip
    You can store your ready-to-use starter in the refrigerator where it will keep indefinitely. You should feed your refrigerated starter at least once a week to keep it healthy; ideally, use it every 2 days. The more you use your starter, the healthier it will be. If you don't make bread often and keep your starter in the fridge for days at a time, it will likely not be bubbly and active enough to use without refreshing it a day before you plan to use it. Longer periods of inactivity may require two feedings before use. To make the Country White Loaf, Aran suggests keeping a base of 150 grams of the brown rice-teff starter; feed it 130 grams of superfine brown rice flour plus 20 grams of teff flour and 178.5 grams of water (you can round up to 180 grams). Shake or whisk vigorously and let ferment at room temperature. If you're not going to use it right away, return it to the fridge.

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Troubleshooting Your Gluten-Free Sourdough Starter

Whole-Grain Brown Rice-Teff Sourdough Starter

Recipe By

Published on September 5, 2025

Time

Yield

Makes enough starter for 1 boule, plus more to keep going

Whole-Grain Brown Rice-Teff Sourdough Starter

Ingredients

70 grams superfine brown rice flour10 grams ivory teff flour95 grams filtered water, at around 80°F (27°C)

Instructions

  1. Feeding 1: In a medium bowl, whisk together the brown rice flour, teff flour, and water until you have a paste that has the consistency of hummus. If your paste is thicker, add a very small amount of water and whisk. Make sure to incorporate air into it. Cover the bowl with a kitchen towel and let it ferment for about 12 hours or until the sponge has a mousse-like texture when you run a spoon through it. It might not be very bubbly after the first feeding.
  2. Feeding 2: Measure 75 grams of the starter into a medium bowl. Discard the rest. Whisk the same amount of brown rice flour, teff flour, and water as in the first feeding. Cover the bowl with a kitchen towel and ferment for about 12 hours or until it has a mousse-like texture. Again, depending on your flour, you might not see many bubbles after this second feeding and that is okay. Continue with the remaining feedings.
  3. Feeding 3 through 10: Repeat the process as stated above every 12 hours for a total of 10 feedings (5 days). By day 3, you should see bubbles and aeration after 12 hours. Right after the tenth feeding, transfer the starter to a mason jar (anything from a 12-ounce (340ml) to a 1-quart (1L) jar will work well) and let it ferment there for up to 12 hours or until it’s bubbly. The starter is ready to be used. For storage and feeding info, click the tip below.
    Recipe Tip
    You can store your ready-to-use starter in the refrigerator where it will keep indefinitely. You should feed your refrigerated starter at least once a week to keep it healthy; ideally, use it every 2 days. The more you use your starter, the healthier it will be. If you don't make bread often and keep your starter in the fridge for days at a time, it will likely not be bubbly and active enough to use without refreshing it a day before you plan to use it. Longer periods of inactivity may require two feedings before use. To make the Country White Loaf, Aran suggests keeping a base of 150 grams of the brown rice-teff starter; feed it 130 grams of superfine brown rice flour plus 20 grams of teff flour and 178.5 grams of water (you can round up to 180 grams). Shake or whisk vigorously and let ferment at room temperature. If you're not going to use it right away, return it to the fridge.
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