I have found there is not a lot of information available on homemade gluten free sourdough starter. I am here to share what I have learned on my journey. To start our household is both gluten and gum free. Because of this, I make my own mix of whole grain gluten free flour.
A lot of people will offer you a piece of their starter to get yours going, be very mindful as not everyone understands gluten free at all.
I did not buy anything fancy to make my starter. I used a canning jar and lid and it works splendid.
This starter was made using just a tablespoon of our flour and a tablespoon of water. I kept it in the warmest room in my house. It is recommended to keep it between 75-80 degrees. I added this to this mix every twelve hours until it started to double within 4-6 hours consistently, then I knew it was ready to use!
Once it was an active starter, I used a 1:1:.5 ratio for each feeding. One part starter, one part flour and 1/2 parts water. Most things list a 1:1:1 ratio but that is when using a scale to measure by weight. I use measuring cups and measuring by volume.
You can get a “false start” pretty early on, it takes a few weeks for the starter to be ready to use for bread.
I found using a wax melter on my counter keeps my starter at a perfect temperature without the cost of a warmer!
Whole Living 