Sourdough starter: here's the recipe for making it at home without gluten.

GLUTEN-FREE SOURDOUGH RECIPE –

La mother pasta It is the oldest yeast used for baking and baking. Used by our grandmothers and great-grandmothers for all recipes requiring slow, natural leavening, it has been passed down from generation to generation. The flavor of foods made with this type of yeast is less acidic than those made with brewer's yeast or instant yeast. Furthermore, sourdough starter is healthier, especially when made at home with just a few simple ingredients. We offer a gluten-free version for sweet and savory recipes, bread, pizza, and focaccia, making dishes suitable for the whole family, including those with intolerances or celiac disease.

READ MORE: Sourdough biscuit recipe

HOW TO MAKE GLUTEN-FREE SOURDOUGH –

To prepare this type of yeast It's best not to use gluten-free flours as they're made with an unnatural mix that could compromise the result. Let's see the recipe.

INGREDIENTS

• 100 g of rice flour
• 100 g fine-grained corn flour
• 20 ml of extra virgin olive oil
• 1 honey spoon
• 1 glass of water (about 140 ml)

PREPARATION

• In a large bowl, sift the flours, make a hole in the center and pour in the oil, honey and water a little at a time.
• Mix all the ingredients carefully until you obtain a smooth and homogeneous dough.
• Form a ball and place it in a glass jar with an open lid as it needs oxygen to ferment.
• You need to be careful to let it rise in the oven turned off, with the courtesy light on, at a temperature of around 25/27 degrees
• To see if the process has started, just notice the formation of bubbles on the surface and a light crust.
• For the first week you need to refresh the sourdough starter every day
• The refreshing procedure is very simple: take the sourdough starter and weigh it: if it weighs 200g we will take 100g of corn flour and 100g of rice flour (therefore the same weight as the yeast) and 100ml of warm water.
• Remove the sourdough starter from the jar and rinse thoroughly.
• Let's put the pasta, the flours and the water in a bowl and mix all the ingredients together
• We continue this way every day for a week
• After the first week we can refresh the sourdough starter every 3 or 4 days
• At this point the yeast is ready for the preparation of your delicacies

TO KNOW MORE: Traditional sourdough starter recipe