Combine ½ cup flour (whatever gluten-free flour or gluten-free flour blend you like) and a scant ½ cup filtered water in a medium to large bowl.Whisk until smooth and cover the gluten free sourdough starter with a cheesecloth or clean dishtowel to allow air to circulate but prevent particles from falling in.Set the bowl in a warm area where it will not be disturbed. A kitchen counter, pantry cabinet, or patio can all be good options.

Wait 12-24 hours.

At least twice a day for the next six days, at regular intervals, add ½ cup of flour and a scant ½ cup of filtered water to the existing starter. Mix until smooth, and cover.This is called feeding the starter.Make sure to watch your starter carefully.

When your gluten-free sourdough starter is very bubbly and creates a dome on top 2-3 hours after each feeding (like the above picture), you are ready to make bread. This is often called the sponge and typically it takes 5-7 days for this to happen.

Use your starter for making the sourdough bread of choice. See above this recipe card in the post for some great options!

Combine ⅛ cup coconut flour with ½ cup filtered water in a large bowl. Whisk until smooth. The mixture should be pourable but not thin.

Cover the bowl with a plate or other air tight cover, making sure there’s at least a ½-inch gap of air at the top.

Approximately every 12 hours add another ⅛ cup of coconut flour and ½ cup purified water. Stir well and cover.

In 24–48 hours the mixture should get bubbly and smell fermented. If no bubbles form, try increasing the frequency of feedings to every 8-10 hours.

If at any time there isn't a ½ inch gap at the top of the starter, move it to a larger bowl.