You may have doubted that gluten-free sourdough bread even existed. However, with the proper approach, it's a rather delectable alternative to its white, wheat or rye opponents. Moreover, it sits well in the stomachs of those with celiac disease and gluten intolerances of all kinds. As such, you can enjoy sourdough bread aplenty without having to worry about the unfortunate side effects that typically accompany a bread-based endeavor.
Typically, gluten-free sourdough begins with a brown rice starter. As a rule of thumb, this type of starter requires a bit more attention with more frequent feeding. This shouldn't be a problem if you have your eyes (and nose, and mouth) set on a seriously top-notch gluten-free bread loaf. Moreover, all the starter needs to, well, get started is an appropriate ratio of brown rice flour and water. It really couldn't be simpler.
Feeding the starter about three times a day for a week should leave you with a culture that's ready to be transformed into gluten-free sourdough bread. By day seven, you'll have overcome questionable wine-like smells and bubbling cultures, and you'll be left with a pleasant starter that is ready to turn into allergy-friendly bread.
After all is said and done, gluten-free sourdough can be used in a plethora of recipes. Rustic bread, boule, sandwich bread, dinner rolls and even pizza crust can all be products of your dough. All you really need is a bit of determinism and confidence.