Recipe - Gf Starter For Sourdough

Pinch sugar
1 cup Lukewarm water
1 tablespoon Yeast granules
1 One half cup White rice flour

This recipe is intended for people who are allergic to gluten and cannot
make starter with wheat flour.

In a quart glass container or crock, add the sugar to the warm water.
Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in
a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and
risen a little, cover and refrigerate. Starter is ready to be used.

At each using, the cookbook author finds it works best if taken from the
fridge and allowed to warm about 1 hour before putting into the dough
mixture.

After each use, replenish the started by mixing in One half cup lukewarm water
and Three fourths cup rice flour. Adapted from More from the GlutenFree Gourmet by
Bette Hagman 1993 ISBN 0805023240 Shared but not tested by Elizabeth
Rodier Feb 94

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini