How To Make Gluten-Free Lectin-Free Sourdough Starter

Learn how to make a lectin-free and gluten-free sourdough starter with a mix of millet, teff, sorghum flour, and fruit yeast water.  Use this starter to make LF and GF sourdough bread loaves, pizza, flatbread, focaccia, and more.

Make the yeast water


Organic blueberries and apple, dry dates Filtered/spring water Stir twice a day

Measure yeast water PH


After 5-6 days, if PH is under 6, it should be good to go Strain and store in a clean jar in the fridge

Make the flour mix, whisk well to combine 


100g teff flour 100g millet flour 100g sorghum flour

Mix 100g yeast water and 100g flour mix


Mix to a paste consistency, loosely cover and let it sit at room temperature for 24h. It will slightly rise and form air bubbles.

Make your mother starter in a small jar


Mix 10g of the 24h old yeast water and flour paste with 30g filtered/spring water and 35g flour mix

Feed your mother starter twice a day


10g of starter 30g filtered/spring water 35g of the flour mix Add up to 35g of water if needed for a paste consistency

Use this starter to make loaves, bread rolls, focaccia, pizza, flatbread and more.

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