This post will help you make a gluten-free sourdough starter that's easy to use and doesn't require much maintenance. Here is how to make the best gluten-free sourdough starter.
In the small jar stir together 10g gf flour (1.5 tablespoons) and 10g water (2 teaspoons). Scrape down the sides of the jar and place a rubber band at dough level. Loosely cover with a lid or paper towel attached with a rubber band.
Add 10g of gluten free flour and 10g of water and stir everything together. Scrape down the sides and move the rubber band up to the fill line. Cover loosely.
Now you may already see the starter has risen a little above the fill line marked with the rubber band. Remove about half of the mixture and start a discard jar to keep in the fridge for future baking projects.
To the remaining starter mix add 10g gf flour and 10g water. Stir together, and cover.
Repeat as day 3. Remove half of the starter mix into a discard jar. Feed the rest with 10g gf flour and 10g water. Keep an eye on the bubbles and growth. If the starter doubles in size in between feeds (but especially within the first 6 hours of feeding), it is fully active and ready to use.
*I use Bob's Red Mill 1 to 1 baking blend but other gluten free blends including xanthan gum should work