Bakerita · by Bakerita | Rachel Conners★ 5.0 (51)
How to Make a Gluten-Free Sourdough Starter
NUTRITION · PER SERVING—
CAL 25%·PRO 33%
CARBS 92G73% OF CAL
17G FIBER0G SUGAR75G OTHER
FAT 6G11% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free sourdough starter made from just gluten-free flour and water. This fermented culture is the foundation for baking gluten-free sourdough bread, requiring daily feeding for one to two weeks to become active and ready for baking.
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Nutrition & ingredients
Ingredients
- Gluten-Free Whole Grain Flour
- Room Temperature Filtered Water
At a glance
PER SERVING
CAL 25%·PRO 33%
CARBS 92G73% OF CAL
17G FIBER0G SUGAR75G OTHER
FAT 6G11% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 3mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 416mg
- Calcium
- 59mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.