I found a sourdough bread recipe and I didn't have any luck. I have never made sourdough bread nor have I done any gluten-free baking, but I used to bake all the time. The recipe I found called for potato starch and rice flour, but I had bought a mixture of all purpose baking flour. I'm not sure if this is what I did wrong. The recipe said to let it stand for 1-3 days and stir it 1-3 times a day waiting for a layer of bubbles to form. One week later, I didn't have any bubbles. So, I'm not sure if it was the all purpose flour, or a bad recipe. I would appreciate advice and a good recipe.

I haven't made gluten-free sourdough yet, but my guess is that the potato starch and rice flour are necessary. I have a "regular" recipe for a sourdough starter that uses potato flakes. Potatoes will ferment as will rice (think sakee), so I would think these would be necessary. Can you post the recipe? I'd love to try it.

Here is the recipe, I'll try the flours they recommend and see if it works this time. Thanks.

Sourdough Starter

To make a starter, sift 1 cup white rice flour, 1/2 cup potato starch flour and 1 tsp. sugar into a glass, plastic or stainless steel bowl (not aluminum). Mix in 2 1/4 tsp. dry yeast. Stir in 1 cup water (115 degrees) until a thick mixture is formed. Cover loosly with plastic wrap and let stand in a warm place 1 to 3 days, stirring 2 to 3 times a day. The starter will rise then fall during the fermentation period; it becomes thinner as it stands. When you see 1 inch of bubbles form, the starter is ready to use. It may have a liquid layer on top; stir this liquid layer into the starter before using. The starter may be used for baking or covered and placed in the refrigeratore to use later.

Save 1 cup or more of the starter. To this 1 cup, add the flours, sugar, and warm water just like you did initially (but do not add more yeast). Your starter is alive and active and may be used many times over this way.

SOURDOUGH BREAD
3 eggs
3/4 cup sourdough starter
1 cup water, 85 degrees
3/4 cup ricotta cheese
1/4 cup honey
1 Tbsp. molasses
1/4 cup light olive oil
1 tsp. cider vinegar
3 cups gluten-free flour mixture
3 tsp. xanthan gum
1/2 cup dry milk powder
1 1/2 tsp. salt

Bread Machine Method
Have all ingredients at room temperature. At medium speed, combine first 8 ingredients in a mixing bowl; pour into the greased baking pan. Sift remaining dry ingredients into a bowl, then stir with a wire whisk to make sure the dry ingredients are thoroughly blended; add to wet ingredients in pan. Select 'Normal' or "Basic' cycle; start machine. For bread machines with a 'Bake Only' cycle, select the 'Dough' cycle for the mixing and rising; press 'Stop" when the cycle is complete, then select the 'Bake Only' cycle to complete the bread. (Note: Gluten-free breads rise only once.) After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to the edges and top of the batter to prevent interference with the kneading blade. When the bake cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for 10 minutes, then remove the bread. Cool upright on a rack before slicing.

Mixer Method
Have all ingredients at room temperature. At medium speed, combine first 8 ingredients in a mixing bowl. Sift remaining dry ingredients into a bowl, then stir with a wire whisk to make sure the dry ingredients are thoroughly blended. With the mixer at low speed, gradually add dry ingredients until well blended, about 10 minutes. Pour batter into 3 (2 X 5-inch) greased bread pans. Allow to rise about 1 hour. Preheat oven to 350 degrees. Bake breads for 30 minutes. Use a toothpick to test for doneness. When bread is baked, remove pans from oven and let set 10 minutes before removing loaf to a cooling rack. Note: To bake 1 larger loaf, 1 (4 X 7-inch pan), bake bread for 1 hour. Additional Note: Gluten-free flours are denser than wheat flour, therefore smaller pans are recommended for more even baking.

I make my starter with just plain old white rice flour and water (2 cups flour, 1 1/4 cups cold water). After 2 days, bubbles and hooch (that clear liquid on the top) form. I feed it every 2 days by removing 1 cup of mixture and replacin it with one cup flour and 2/3 cup of water. After about a week (up to two weeks in winter) it's ready for the fridge. The starter will last forever if you bake regularly, replenishing the starter.