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Brown Rice Gluten-Free Sourdough Starter

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Brown Rice Sourdough Starter

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Gluten-free sourdough bread and other wonderful baked goods are within reach! Use our gluten-free Brown Rice Sourdough Starter today and enjoy gluten-free bread, rolls, muffins, and more!

Your Gluten-free Brown Rice Sourdough Starter: What's in the Box?

  • Each box contains 1 packet of dehydrated Brown Rice Sourdough Starter Culture
  • Store in a cool, dry place until ready to activate.
  • Activate using brown rice flour and unchlorinated, unfluoridated water.
  • Our Brown Rice Sourdough Starter is easy to use and maintain.
  • Learn more about gluten-free sourdough baking.

Brown Rice Sourdough Starter Ingredients:

  • Organic brown rice flour, live active cultures
  • Non-GMO
  • Gluten-free

Brown Rice Sourdough Instructions and Troubleshooting: 

  • Dried sourdough starter cultures can be ready to create baked goods within 3-5 days.
  • Sourdough starters culture at room temperature, 70-85ºF. 
  • Instructions for using this starter are included and can be found here.
  • Having trouble activating your gluten-free sourdough starter? Browse our Sourdough Troubleshooting Articles or contact us for assistance.

Recipes for Gluten-Free Sourdough Bread and more!


Brown Rice Sourdough Shipping Information and Shelf-life:

Our Brown Rice Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture. The starter is best if stored:

  • At room temperature (68° to 78°F): 12 months
  • In the refrigerator (40° to 45°F): 12+ months
  • In the freezer (0° to 25°F): 12+ months

Brown Rice Sourdough Starter Culture Allergen Information:

Our Brown Rice Sourdough Starter is a gluten-free product (<5 ppm). It is manufactured in a facility that produces products containing soy and dairy.

Actual product may differ from image shown above.

Questions on Brown Rice Gluten-Free Sourdough Starter

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  • From Jenny at 10/20/2014 10:07 AM
    • Should I be discarding the liquid on top of the starter before I feed it or use it again?
    • Yes, discard any liquid that formed before feeding again. The liquid layer usually indicates that your starter is hungry and needs to be fed more often.
    • Do you find this question helpful?  Yes   No
  • From Emily at 7/5/2014 7:58 PM
    • Is sourdough beneficial, from a probiotic standpoint? Doesn't the heat from the oven kill off all the cultures?
    • The heat from baking does kill the probiotics in sourdough. The benefit comes when preparing the dough. The probiotics help to break down the grains, pre-digesting them so that they are easier for you to digest.
    • Do you find this question helpful?  Yes   No
  • From Amy at 4/2/2014 11:08 PM
    • Would a person need to use egg in the sourdough bread recipe? When baking to meet all the needs of my family can be tricky - we are gluten free, dairy free, nut free, soy free and egg free.
    • While most of the recipes currently in the gluten free sourdough section of our website (http://www.culturesforhealth.com/sourdough) use eggs, it is possible to make great sourdough without eggs, dairy and nuts. We highly recommend The Art Of Gluten Free Sourdough Baking (http://www.culturesforhealth.com/the-art-of-gluten-free-sourdough-baking.html) which contains instructions for egg, gum, and dairy free sourdough.
    • Do you find this question helpful?  Yes   No
  • From Sirpa Kaajakari at 2/12/2014 8:38 PM
    • Hello! What is the benefit of using a starter like this versus making your own starter - except the obvious of course that it is faster?
    • It is much faster, of course!
      Using a starter like this is also more of a "sure thing." Catching a wild yeast starter can take a few failures before getting a blend of yeast and bacteria that make a great loaf of bread. And while you can start sourdough with kefir, not everyone wants to maintain kefir in addition to the sourdough. Our Brown Rice Starter is one we have perpetuated for the best success and easiest use in your home kitchen.
    • Do you find this question helpful?  Yes   No
  • From kristy at 1/11/2014 7:06 AM
    • How often does this starter need to be fed?
    • During activation, the starter is fed more frequently, every 4-8 hours. Once the starter is active, it can be stored in the refrigerator and fed weekly until preparing to bake. Detailed instructions are included with the starter culture.
    • Do you find this question helpful?  Yes   No
  • From Dara at 12/22/2013 4:22 PM
    • Is the GF starter made on the exact same equipment as gluten containing products?
    • Each of our starter cultures, including the Brown Rice Sourdough Starter, is cultured on dedicated equipment, and even prepared at different times, to avoid cross-contamination.
    • Do you find this question helpful?  Yes   No
  • From Jessie at 12/7/2013 3:37 PM
  • From Ape at 10/1/2013 5:28 PM
  • From Sherri at 9/10/2012 9:55 PM
    • I have been hesitant to start a GF sourdough starter because I don't have a GF mill to grind the flour. How important is freshly ground flour going to be in using in this starter?
    • It's not necessary to use freshly-ground flour with this starter. In fact, for feeding a sourdough starter, freshly ground flour is not recommended. For feeding the starter, an aged flour is best. You can use brown rice flour from any source, including freshly milled flour, as the ingredient in your recipe.
    • Do you find this question helpful?  Yes   No
  • From Greg at 7/19/2012 5:18 PM
    • I recently purchased some of your San Francisco sourdough starter with the intent of getting that culture to aerobically invade a gluten free flour and water mix. Do you think this would work? Is this brown rice sourdough starter as sour as your SF sourdough starter?
    • We recommend feeding your San Francicso starter with white flour. Once the starter is going strong and active, you can attempt to use a portion with a different type of flour. Always keep some of the original as a backup.

      Though the San Francisco will be a bit more sour than the Brown Rice Sourdough Starter, there are things you can do to any sourdough starter to make it more sour. For more information:

    • Do you find this question helpful?  Yes   No

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Customer Reviews

Fun and easy Review by Shawna

I love this culture! My starter is pretty robust, just feeding once a week and leave in the fridge. The "waste" amount at feeding I activate and make pancakes, waffles, bread, cakes, etc.

It is delicious and very versatile.

(Posted on 3/28/2015)

Good quality product, but not for an unprepared beginner! Review by Melissa

I was really excited to try this starter and had dreams of making some lovely gluten free breads, etc... Unfortunately, I was never successful in making the starter happy. Even though I got excellent online support from Morgan at Cultures for Health, the interventions he suggested which amounted to feeding it very 4 hours and keeping it warm consistently, were impossible for me to accomplish. No matter how diligently I fed my starter, it was always "hungry", with a thin, sometimes dark, liquid gathering on top. I think it really came down to it always being too cold. I just couldn't regulate the temperature anywhere in my freezing little home. I think if I try it again in the future, I'll prepare better by building an incubator or investing in a commercial proofer. This is a nice product but not for the unprepared beginner!

(Posted on 1/31/2015)

Excellent, healthful product Review by Beth

I bought the brown rice sourdough starter and have been having great success with it. I followed the directions that come with it to get the sourdough fermenting, and then I followed the directions found in a gluten-free cooking magazine to make the bread. The sourdough ferments very well, and makes a wonderful, healthy loaf of bread. You save the some of the starter to make bread over and over from your original purchase. I recently substituted quinoa flour for brown rice and I like the taste of it even better.

(Posted on 11/22/2014)

Love Customer support! Review by Cindy

I was frantic until I called customer support, and have had 2 apple cake - so far made from the discards! I added chopped apples, coconut oil and organic pastry flour and some other ingredients to make it like a pancake without having to cook them one by one. That moment you see bubbling? Priceless. I made treats for the dogs from the discards, too.

(Posted on 11/4/2014)

Wonderful starter! Review by rhodesaz

I've had to go gluten-free, so ordered this starter to try. It activated wonderfully! I'm very happy.
Now I'm having to learn about adjustments for high altitude, but it's all part of the learning process. :)

(Posted on 10/30/2014)

Wonderful! Review by ConnieM

Gluten free sourdough! Great starter,have used it to make crackers and pretzel balls. Very tasty!

(Posted on 8/23/2014)

brown rice sourdough starter Review by cary

delivered promptly and they answered my questions forthwith. happy with sourdough culturing and bread is delicious. i will continue to make sourdough bread with this original culture from Cultures for Health.

(Posted on 6/6/2014)

Tastes great! Review by Devon

It does require more feeding than traditional starter, but I love sourdough pancakes, so it's no big deal to me! Very tasty for being gluten-free, and I've been able to make decent bread with it as well. Due to food allergies, I have to avoid dairy, gluten, egg, soy, and other ingredients, so this brown rice starter has been a godsend for being able to enjoy gluten-free goodies.

(Posted on 5/20/2014)

Great product Review by gomiche

I live at 9000 ft in cold and started my sourdough culture from the packet, had my first loaf of bread in 7 days. I did have to work with gluten free recipes a few times, but finally got one that worked. Easy to use and maintain, makes great bread. I would recommend.

(Posted on 4/27/2014)

Great bread, but too time consuming. Review by Erica

Lovely product...If you want another pet! I had to feed the starter every 4 hours for 3 days. Then have the combined flours/ingredients rise for 4 hours. That is a lot of time. Plus, when it is stored in the fridge before using it again, it has to be "awakened" which also takes several feedings of flour, over a couple days.

The resulting bread was pretty good, but I used up the starter and decided to call it a "fun experiment".

The nice thing about any products you get here at Cultures For Health is the awesome customer service! The live chat feature is SO appreciated!

(Posted on 3/13/2014)

Great product Review by nana

My brown rice culture for sour dough is working very well. I am pleased with the taste, as well as how quickly the culture was ready to use.

(Posted on 2/23/2014)

very pleased with results Review by mg

Very pleased with results. Would order this again and will recommend it to others.

(Posted on 2/20/2014)

A lot of work to keep alive Review by Heidi

I was really excited to get going with sourdough gluten free bread, but did not realize that with gluten free starter it needs to be fed every 4-8 hours, and even in the refridgerator it needs to be fed every couple of days. I was not prepared to have it be this much work! I was looking forward to saving money with starter, but have actually lost about $40 in the process because of having to buy the starter, pay for shipping, and then buy all the flours, only to find that the bread was not very good.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 2/15/2014)

Very good Review by Sue

I do not know much about sourdough starters, I tried to make my own but it didn't work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it was gluten free, it tasted good though. I used superfine brown rice flour to feed it, then ran out and have used other flours, it is still doing well.

(Posted on 12/10/2013)

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