The Granary
Flours & pantry
A gluten-free starter eats only the finest wheatless grains, and the realm bends the knee to no wheat. Here is what fills the royal pantry. For jars, scales and baking gear, visit the Armoury.
As an Amazon Associate, the House of Doughphelia earns from qualifying purchases. Links open amazon.com. Buying through them costs you nothing extra and helps keep the House鈥檚 lights on.
Flours for feeding and baking
Always buy flour labelled certified gluten-free. A flour that is gluten-free by nature can still be milled next to wheat.
- Find it on amazon.com
Brown rice flour
The everyday feed for many gluten-free starters: mild, steady and easy to find.
- Find it on amazon.com
Sorghum flour
Slightly sweet, with a soft crumb. A favourite in gluten-free sourdough loaves.
- Find it on amazon.com
Millet flour
Light and a little nutty. Good blended with rice or sorghum.
- Find it on amazon.com
Tapioca starch
Gives a chewier crumb and a browner crust.
- Find it on amazon.com
Potato starch
Keeps the loaf soft and light. Starch, not potato flour: they behave differently.
- Find it on amazon.com
Certified gluten-free oat flour
Adds flavour and moisture. Only use oats marked certified gluten-free.
Binders and helpers
- Find it on amazon.com
Whole psyllium husk
The binder that stands in for gluten, so the dough holds together and can be shaped. Whole husk, not powder, unless your recipe says so.
- Find it on amazon.com
Filtered or spring water
Heavily chlorinated tap water can slow a starter down. Let tap water stand out overnight, or use filtered.
- Find it on amazon.com
Fine sea salt
For the loaf, never the starter.
Looking for equipment or flours? Both lists are the House鈥檚 own picks, not paid placements.