Gluten-Free Sourdough Starter - cooking recipe

Ingredients

1 cup water, 110 to 115 deg F
2 1/4 teaspoons active dry yeast
1 1/2 cups rice flour

Preparation

Combine all ingredients in a 4-cup container. It will be thick.
Cover loosely with plastic wrap or foil and let stand for one to three days in a warm place, stirring 2 or 3 times daily.
The starter will rise and fall during the fermentation process.When it is developed it will be bubbly and may have developed a layer of hooch - a liquid on top of the starter, which can be stirred back in..
Use or refrigerate.
Replenishing: Always have at least one cup of starter left over. Add 1 cup water and 1 1/2 cup white rice flour. Cover loosely and let stand in a warm place for 12 hours. Use or refrigerate.