---

When I lived in Lake Tahoe — at 6,250 feet elevation — baking gluten-free bread never turned out right. The altitude always seemed to fight against me. Every loaf came out dense, dry, or flat. After moving to Maryland, closer to sea level, I was excited to start dabbling in bread making again — this time hoping for better luck.

That’s when I discovered Captain Sourpants Gluten-Free Sourdough Starter — a 100-year-old dehydrated heirloom-style starter that you bring back to life using gluten-free brown rice flour and filtered water.

My first batch didn’t take off (I think my house was too cold due to the AC), but my second attempt came to life beautifully thanks to the Sourdough Starter Warmer with Glass Dome I ordered from Amazon. The mason jar I used was too tall for the dome, so I just used the warming base — and that extra warmth made all the difference.

For my setup, I used a mason jar with cheesecloth and tightened the ring around it. I didn’t use the jar lid, just the cheesecloth, so the starter could breathe while still staying protected from dust or bugs.

To stir my starter, I used the Skinny Spurtle, Teak Wooden Kitchen Utensil Set. It is so perfect for reaching the bottom of my large mason jar without scratching the glass. It’s become one of my favorite tools for mixing in general.

---

🍶 What You’ll Need

• A clean glass jar (I used a mason jar with cheesecloth secured by the ring)
• Filtered or bottled spring water (chlorine & fluoride free)
• Gluten-free brown rice flour
• 1 packet Captain Sourpants Gluten-Free Sourdough Starter
• A warm spot (70–80°F) or a starter warmer
• Cheesecloth
• Skinny Spurtle

---

🕰️ Day-by-Day Instructions

Day 1

In your clean mason jar, combine:

• ¼ cup certified gluten-free organic brown rice flour
• ¼ cup filtered water
• 1 packet Captain Sourpants Gluten-Free Sourdough Starter

Mix until smooth — it should have a thick pancake-batter texture. Cover the jar with cheesecloth and secure it with the metal ring (no lid). Place it in a warm area (around 75°F works best).

---

Day 2 – Morning (after about 8 hours)

Add:

• ¼ cup gluten-free brown rice flour
• Up to ¼ cup filtered water

Stir well, cover again with the cheesecloth, and keep it warm.

---

Day 2 – Evening (8 hours later)

Add:

• ½ cup gluten-free brown rice flour
• Up to ½ cup filtered water

Mix thoroughly, cover again, and store in your warm spot.

---

Day 3 – Morning (after 12 hours)

Add:

• ½ cup gluten-free brown rice flour
• Up to ½ cup filtered water

Mix until smooth, cover, and return it to your warm place.

---

Days 3–7: Continue Feeding Every 12 Hours

Each time:

1. Discard half of the starter.
2. Add ½ cup gluten-free brown rice flour and up to ½ cup water.
3. Stir until it reaches that same thick, pancake-batter consistency.
4. Cover loosely with the cheesecloth and store in a warm place.

---

💫 How to Know It’s Ready

Your gluten-free sourdough starter is ready when:

• It’s bubbly and active within 12 hours of feeding.
• It rises and falls consistently after each feeding.
• It smells pleasantly tangy and yeasty.

This can take anywhere from 3 to 7 days, depending on your home’s temperature and humidity.

---

🧡 Michele’s Tips for Success

• Warmth is everything: My first attempt failed because my house was too cold. The warming base made all the difference.
• Filtered water only: Chlorine or fluoride can harm your starter.
• Be patient: It can take a few days before you see real bubbling — that’s normal.
• Keep it clean: Wipe the rim of your jar after each feeding to help prevent mold.
• Cheesecloth is perfect: It lets your starter breathe while keeping it safe and clean.

---

Once your starter is alive and bubbly, it’s officially ready to bake with. I’ll be sharing my Gluten-Free Sourdough Bread Recipe next — soft on the inside, crisp on the outside, and full of that classic sourdough flavor, and without the gluten!