How to Make a Gluten-Free Sourdough Starter with Millet Flour

December 2, 2025

If you’ve ever dreamed of making soft, tangy, homemade gluten-free sourdough bread, it all begins with the right jar and the right starter. I highly recommend using a dedicated starter jar for this process (you can find my favorite starter jar here). Using the right container helps your gluten-free starter rise, breathe, and stay consistent — which is especially important when working with gluten-free flours.

Millet flour makes an amazing gluten-free base: it’s mild, naturally sweet, and full of nutrients that wild yeasts absolutely love. Unlike traditional starters made with wheat, a millet-based starter stays 100% gluten-free and still develops that same magical sourdough tang.

🪄 What You’ll Need

Millet flour – finely ground, unsweetened (organic preferred)
Filtered or spring water – room temperature, chlorine-free
A glass starter jar (16 oz or larger)
A spatula (comes with starter jar) for stirring
A breathable cover (comes with starter jar) – coffee filter, paper towel, or a loose lid

Step-by-Step: Building Your Millet Starter

Day 1 – Mix

In your clean starter jar, combine:

60 g millet flour
60 g water

Stir until smooth, cover loosely, and let sit at room temperature (75–80°F) for 24 hours.

You may not see much activity yet, but fermentation is beginning.

Day 2 – Feed

Discard about half the mixture (around 60 g).
Add:

60 g fresh millet flour
60 g water

Stir, cover, and rest for another 24 hours.

Small bubbles or a tangy aroma are great signs you’re on track.

Days 3–5 – Feed Daily

Each day:

Stir to release gases.
Discard half.
Feed with 60 g millet flour + 60 g water.

By Day 4 or 5, your starter should become airy, bubbly, and consistently rising and falling.

🌤 When Is It Ready?

Your millet starter is fully active when:

It doubles in size after a feeding
You see bubbles top to bottom
It smells pleasantly tangy, fruity, or yeasty
It passes the float test (a spoonful floats in water)

Once ready, you can bake right away or store the starter in the fridge.

💡 Pro Tips for Success

Warmth is key: Gluten-free starters thrive at 78°F.
Use chlorine-free water: Chlorine can suppress fermentation.
Texture matters: Aim for thick pancake batter consistency.
Switch up flours (optional): After it matures, you can feed with sorghum, brown rice, or buckwheat.

🪶 Keeping Your Starter Happy

If you store it in the refrigerator, feed it once a week.
Before baking, give it 1–2 room-temperature feedings to get it bubbly and strong again.

✨ Final Thoughts

Creating a gluten-free sourdough starter with millet flour is simple, rewarding, and the very first magical step toward baking beautiful gluten-free loaves. Once your starter is thriving, try it in my new Gluten-Free Classic Sourdough Bread — you will not believe how good it is!

DOWNLOAD the Instructions HERE

🍂 Ready to Bake Like a Pro?

I've gathered all my favorite sourdough tools — from whisks and bannetons to enamel Dutch ovens — to make your baking magical.
👉 Grab Your Sourdough Baking Essentials Here