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There are a number of ways to create your own gluten free sourdough culture from scratch: using fruit, capturing wild yeasts in a simple flour and water mixture, even using baker’s yeast as a jump-starter. But starting with an established, safe, gluten free culture means you have the advantage of beginning with an aged and flavorful building block. <\/span><\/span><\/p>\n<\/div>\n Although I did start my own culture years ago, largely because I couldn’t find anything certified as gluten free on the market, there now are a number of starters readily available for purchase; ranging from fresh\/hydrated, dried, stiff, flaked, powdered, etc. There are many forms. But this post is specifically about rehydrating dried sourdough culture because it’s how many of us store our cultures long-term.<\/span><\/span><\/p>\n<\/div>\n