Starting Fro-dough, My Gluten Free Sourdough Starter

I was diagnosed with Celiac Disease over twenty years ago. At the time there wasn't much on the market to assist me with my new diet change. This forced me to rely on my own recipes and flour blends to create the tastes that liked.

The one thing that I was never happy with was gluten free bread. I just didn't like it. It was too dry, or too gummy. I was told by so many people that there wasn't a good gluten free bread out there, and a gluten free sourdough bread....impossible!

I wasn't willing to accept this.

Sourdough bread was my favorite before my diagnosis, so that's where I wanted to start. I didn't think a gluten free sourdough starter would difficult to create.

I was wrong.

I quickly learned that not all flours are created equal. Some flours would work really well, and then mold overnight for no reason at all. Some flours would work well, but they would just stall after about a month. It was a bit heartbreaking to watch starter after starter die.

I was ready to give up completely when my brown rice starter began to show great promise. Finally, six months of trying to get a starter going, and one decided to work!

Since then my starter (named Fro-dough) has stayed happy and active for three years! We have baked LOTS of bad bread together, but that's ok! Bad bread has to happen before you can get to the good bread.

If you want to get started on your own gluten free sourdough journey I'm here to help! I have dehydrated Fro-dough, and now you can start your journey immediately with a strong three year old starter culture. Grab your starter culture here.

I recommend feeding my starter with brown rice flour. I have heard from multiple customers that they've had a hard time sourcing brown rice four, so I have offered it in the shop for you as well. This way you don't have to worry about if you can find the flour, and you'll be ready to go as soon as it arrives in the mail!