Brown Rice Sourdough Starter

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$12.99

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Brown Rice Sourdough Starter

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Our Brown Rice Sourdough Starter is shipped in a dehydrated shelf-stable format and can be ready to create baked goods in 3 to 5 days.

Detailed instructions will be included with your order, and can be viewed here

Click here to view a recipe for gluten-free sourdough bread. See below for more gluten-free sourdough recipes.

**Please Note: This starter culture is produced in a facility that also produces wheat and dairy products.**

Click here to compare our sourdough starters.


Gluten-Free Sourdough Recipes:

Questions on Brown Rice Sourdough Starter

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  • From Michelle at 4/1/2011 4:26 PM
    • My family is gluten-free and I have several bread recipes that I currently use, but have not yet tried using a sourdough starter. Is this the only & best starter to purchase for making GF breads? And am I correct in understanding that the starter could last "forever", provided that I keep feeding it? So it could potentially be a one-time purchase?

      Thanks!
    • Yes, theoretically you could keep that starter going "forever" - there are starters around that have been going for generations! The brown-rice starter is a good option for GF breads.
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  • From Kim at 6/29/2011 5:20 PM
    • is this also soy free, and dairy free? what about nuts and coconut?

      thank you!
    • The starter does not contain any soy, nuts, dairy or coconut. It is however produced in a facility that processes dairy and wheat, though each culture is prepared using dedicated equipment.
    • Do you find this question helpful?  Yes   No
  • From Kerri at 9/13/2011 10:30 PM
    • I was reading on your website about how one could use water kefir, dairy kefir, or even kombucha to make gluten free sourdough bread. I would like to have a variety of different fermenting microbes infused into our diet. Is this gluten free sourdough you offer made of any of the previously mentioned microbes, or is it a different type of bacteria/yeast?
    • One way of making a sourdough starter is to use a new bacteria source, such as kefir, each time you make bread. The purpose of using a starter is to provide leavening for the dough, so really any way you can do that is valid. The value of a perpetuating starter is to give you a consistent leavening each time you bake. Our GF starter was originally sourced from a regular wheat starter, but that was many years and starter generations ago, so there is nothing left of the original gluten-containing flour in the GF starter that we sell.
    • Do you find this question helpful?  Yes   No
  • From suzy at 9/27/2011 2:04 PM
    • Is the Gluten free sourdough starter also egg free?
    • Yes, the gluten free starter is also egg free.
    • Do you find this question helpful?  Yes   No
  • From Rozean at 11/5/2011 2:03 AM
    • Can you tell me the ingredients in the gluten free sour dough starter?
    • For any of our starters, the ingredients would be the specified flour, plus water, plus wild yeasts. We don't have a listing for the specific strains of yeast, since sourdough yeasts will evolve over time somewhat. But the only ingredients in the starter are the flour (brown rice in this starter), water, and yeast.‚Äč
    • Do you find this question helpful?  Yes   No
  • From Melanie at 12/5/2011 12:02 PM
    • Is there any chance that the brown rice sourdough starter could be contaminated with dairy or wheat? Asking because of severe casein and gluten intolerances in my family.
    • The Brown Rice Sourdough Starter is produced in a facility that also produces wheat and dairy products, so there is a chance of cross-contamination issues for those with severe food sensitivities.
    • Do you find this question helpful?  Yes   No
  • From Rebecca at 1/22/2012 4:17 PM
    • Can i use a gf sourdough starter for both gf and wheat breads. Our home needs both gf and wheat bread and i am hoping that i can just use the one starter for both, keeping the starter gf by feeding it with gf flour.
    • You should be able to use a GF starter with a gluten flour to make bread. The GF flour in the starter is primarily just to feed the yeast and give it somewhere to live.
    • Do you find this question helpful?  Yes   No
  • From Kimberley at 3/7/2012 7:25 PM
    • Once the starter arrives, how soon do I have to use it for the first time? Also, can you summarize for me what I have to do to keep the starter going so that I have an idea of what I am getting into if I want to make my own homemade sourdough bread versus buying it at my local gluten free store?
    • The starter can be stored safely in the refrigerator or freezer for a year. Basically, you use brown rice flour and water to activate the starter by feeding it a few times a day. Once it is active, you can keep it on the counter and keep feeding it daily, or put it in the refrigerator and feeding it twice a week, then taking it out and feeding it to wake it up before you bake.
    • Do you find this question helpful?  Yes   No
  • From Kate at 5/6/2012 7:46 PM
    • Does the starter have to be fed only with brown rice flour? Could other flours, like white rice flour be used?
    • You could use a white rice flour. The best bet when changing flour is to make sure you keep some of your original starter as a back up. Just feed some and set it aside in the fridge as a back up and begin to change your other starter over. You will find instructions here: http://www.culturesforhealth.com/how-switch-sourdough-new-type-flour/
    • 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:

      http://www.culturesforhealth.com/how-to-make-truly-sour-sourdough-bread
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Wonderful! Review by ConnieM
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Quality
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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
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Value
Quality

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
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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
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Quality

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
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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
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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
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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
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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
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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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