I?ve been wanting to try my hand at gluten free sourdough bread for years, and during lockdown I was finally home enough to experiment with it! I?ve always been a bit hopeless with anything that needs constant feeding and looking after (other than my kids and pets!)… I tend to get busy or go away for a week and you can guess what happens.  So I took lockdown and the resulting ?slow down? as a sign that I should learn how to make sourdough (as many others did)! I began by making a gluten free starter based on this recipe by Vanilla And Bean (tweaked to use what I had and measurements altered for us Aussies.) Despite a few mistakes which you may notice in my video (eg. changing the flour when I ran out of buckwheat and leaving it to sit for too long so it got all ?hoochy?), somehow it WORKED!! The magical wild yeast visited my starter and it grew and bubbled, making me very happy.  
Watch the video: how to make the starter (watch on Instagram or Facebook)
The ingredients you?ll need to make the starter are:
     – hulled buckwheat flour (2 Tbsp/day)
     – sweet rice flour (2 Tbsp/day)
     – filtered, room temp water (1/3 cup/day)
That?s it! (Oh, plus lots of patience! ha ha)
As I mention in the video, I milled my own grains and used Arborio or sushi rice for the sweet rice flour – it?s usually made with glutinous (sticky) rice, but I couldn?t get that for love nor mo...