Gluten-Free Sourdough Starter

Ingredients

• 4.5 cups white rice flour (about 18 3/4 ounces), divided
• 2.75 cups plus 1 tablespoon cool water (about 68°F), divided
• 7.5 tablespoons teff flour (about 1 7/8 ounces), divided

Steps

1. Stir together 1/4 cup white rice flour, 3 tablespoons cool water, and 1 1/2 teaspoons teff flour in a small (about 8-ounce) jar. Cover and let stand at room temperature 12 hours.
2. To feed the starter, discard all but 1 1/2 tablespoons (about 7/8 ounce) starter in jar. Stir in 1/4 cup white rice flour, 3 table- spoons cool water, and 1 1/2 teaspoons teff flour. Cover and let stand at room temperature 12 hours.
3. Repeat step 2 (feeding the starter) twice a day (morning and evening) for 7 days before baking with it. The starter will feel sandy when freshly mixed and will crack on top when ready.