🎥 Watch: Activate and Feed Your Gluten Free Starter

Prefer to follow along visually? This quick video walks you through the exact steps so you can activate and feed your starter in one go, with confidence.

Step 1: Weigh your starter

Add your dried gluten-free starter to the jar and note the weight.

Step 2: Add flour

Add the same weight of your gluten-free white bread mix.

Step 3: Add water

Add water at 1.1–1.15x the combined weight of your starter and flour.

Example:
If you used 43g starter + 43g flour = 86g total

• 86 × 1.1 = ~95g water
• 86 × 1.15 = ~99g water

So you’ll want to add 95–99g of water.

Accuracy matters more with gluten-free baking, but don’t stress if you’re slightly off. You’ll still be on the right track.

Step 4: Mix

Mix thoroughly until fully combined with no dry spots remaining.

Your mixture will look thicker and a bit doughy compared to a wheat starter. That’s completely normal for gluten-free.

Step 5: Rest and ferment

Smooth the mixture into the bottom of the jar. Cover loosely with a lid, cloth, or wrap.

Place it somewhere warm (around 24–27°C is ideal).

Leave it for 3–4 hours while it wakes up and starts to feed.

When it’s ready

Your starter is ready when:

• It has risen by around 30–40%
• You can see bubbles throughout the mixture

If you’re unsure at any point, don’t stress. Gluten-free starters behave a bit differently, but once you understand what to look for, they’re very forgiving.