Day 1: Combine the flour and hot water in a one quart jar. Stir well, then loosely cover with a lid or a coffee filter secured with a rubber band. Place the jar in a warm spot, ideally 70 to 74 degrees.

Days 2 through 6: At the same time each day, discard half of the starter, then feed the remaining starter with another 1/3 cup gluten free flour and 1/3 cup hot water.

Day 7: Instead of discarding, save the discard in a separate container and place it in the fridge. Feed the starter in the jar as usual (1/3 cup gluten free flour and 1/3 cup hot water).

Day 8: Add the day 7 discard to the container already in the fridge. Feed the jar of starter on the counter another 1/3 cup flour and 1/3 cup hot water.

Ongoing: Once established, keep your starter on the counter and feed it every day to bake regularly, or store it in the fridge and feed it once a week to keep it alive.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.