On Day 1, take a large glass jar or a medium glass or ceramic bowl and combine 50 grams of gluten-free flour with 60 grams of water. The mixture should be slightly thicker than pancake batter; adjust the flour or water as needed to achieve this consistency. Cover it loosely with a coffee filter secured with a rubber band, a paper plate, or a breathable cloth, and let it sit on the counter for 24 hours.

For Days 2, 3, and 4, add 30 grams of flour and about 30-40 grams of water to the mixture, stirring well. Aim to maintain the same consistency as on Day 1. Loosely cover the jar again and let it sit at room temperature for another 24 hours.

On Day 5, discard about half of the starter. Feed the remaining starter with 30 grams of flour and about 30-40 grams of water, mixing thoroughly. Loosely cover it and let it sit at room temperature for 24 hours.

From Days 6 to 10, alternate between feeding the starter one day and discarding half of it the next day before feeding again. This method prevents an excessive buildup of starter. By Day 10, you should notice an active, bubbly starter with a pleasant yeasty aroma each time you feed it. If it becomes active before Day 10, continue the process until you reach the full 10 days to ensure a strong starter is established.

Once your starter is ready, you can use it to bake a delicious gluten-free sourdough bread or transfer it to a lidded glass jar and store it in the fridge until you're ready to bake.