A note: we get about three emails a week complaining that this is not ‘real’ sourdough because it starts with yeast. Yes – We agree…

When we say ‘real’ – what we mean is that this sourdough starter can be kept alive and used in sourdough recipes – even slightly adjusted real gluteny ones. If you know gluten free you know this is as close to ‘real’ as it can get with gluten free. Gluten Free flours do NOT take well to the traditional process required to make actual real-real sourdough starter.

So please, please please understand what we mean when we say ‘real’ – it’s meant nicely, with a ton of love, and hours of labor to try and get you something acceptable. And if you have a method of making actual real sourdough starter with our flour that works consistently, and doesn’t require the first step to use yeast, please please share!!!


We get asked all the time if you can make sourdough bread with Better Batter Gluten Free Flour – the quick answer is yes. The long answer is… yes, if you feed your sourdough starter regularly. 🙂 Our sourdough starter will work anywhere sourdough starter is called for in the millions of recipes on the web, but we’re also going to start providing recipes for you here, because we love you, and that’s just how we roll. Please follow the instructions below for easy starter that will be ready to use in about 2-3 days.

This recipe can also be used to substitute anywhere yeast is called for – just sub in 1/4 c starter for every pack (or 2 tsp) of yeast in a recipe and continue as usual…

4 c room temperature water

2 c (8oz or 227g) Better Batter Gluten Free Flour

1 package active dry yeast

Combine all ingredients and place in a clean (preferably sterilized) glass gallon jar or very large glass bowl with lid. Please do not use a metal bowl (even stainless steel!) as this will affect the flavor of your starter and may be dangerous by leaching out heavy metals!

Your starter will be about the consistency of pancake batter – if it is too thick, add a little more water. The initial starter is thinner than it will eventually be, but it is important as the first step in the process to have this be thin.

Cover lightly with a lid and allow to ferment at room temperature for 24 hours – you want gas to be able to escape. You will now remove about 2 cups of the starter (you may use immediately in a bread recipe or other recipe, although it will not be very sour).

“Feed” your starter by adding:

1 c room temperature water

1 c Better Batter Gluten Free Flour

Allow to sit for an additional 24 hours.

At this point your starter should be very bubbly and smell something between yeasty and ‘winey’ – it may even smell of acetone. This is okay, and can be remedied by feeding every 12 hours instead of every 24 hours.

At this point you may begin using your starter, remembering to feed it at least every 24 hours. Alternatively you may put it, covered, in the fridge to keep it dormant, and then let it come up to room temperature and feed it before using.

You will always top your starter off (“feed” it) before using! Sometimes you will add equal parts water and Better batter – if it starts to get thicker than pancake batter you will switch the ratio to one part BB Flour and two parts water – the key is to keep this the texture of thick pancake batter!

Note: If your starter turns pink or gray, or develops spots of fuzzy mold on the surface, discard immediately!! This is a sign that the acid and bacterial balance in the starter has overwhelmed the yeast and you are in the danger zone for pathogens!! Don’t freak out, however, if your starter smells like acetone, cheese, or wine/beer – these are all normal to sourdough starters and specific to your particular kitchen’s microenvironment.

Your sourdough will taste unique and distinct from every other one on earth – be proud of your artisinal product!!