I’ve been caring for my gluten-free sourdough starter diligently, following a precise feeding routine that includes adding specific amounts of gluten-free flour and water daily, without discarding often. Using Caputo gluten-free flour has helped create a strong and active starter, which is crucial for good rise and texture in gluten-free bread. From my experience, the consistency and hydration levels are key. I started with 50 grams of flour and 65 grams of water to establish the starter, then gradually shifted to regular feedings of around 30 grams of flour and 40-45 grams of water. Not discarding the starter frequently helps maintain its strength, though I do discard half the starter on certain days to keep it manageable and fresh. Patience is essential because gluten-free starters take longer to mature compared to regular ones. Around day 12, my starter became lively enough to bake with, showing good bubbles and a pleasant, slightly tangy aroma. Using such a starter allows me to create sourdough bread that doesn’t just meet gluten-free standards but also tastes satisfying without the typical gluten-free flavor. If you’re new to gluten-free sourdough baking, focus on a consistent feeding schedule and quality gluten-free flour. Keep the starter at a warm temperature to encourage yeast activity. Sharing this process is exciting because it proves that making gluten-free bread that looks and tastes like traditional sourdough is possible with the right technique and dedication.