A gluten-free flour blend is not a single interchangeable ingredient. Rice, sorghum, oat flour, starch and binders have different roles.
What to compare
Include the starter’s flour and water in the totals. Tapioca and potato starch, and xanthan and guar gum, should not be treated as identical. Check gluten-free labeling and cross-contact for every ingredient, including oats and starter.
A worked comparison
150 g rice flour + 100 g sorghum flour + 50 g oat flour + 50 g starch gives 350 g dry flour and starch. With 100 g of 100%-hydration starter, total flour and starch is 400 g. Adding 350–375 g water gives 400–425 g total water: 100–106.25% hydration. The 10 g salt is 2.5% of the total flour and starch. This calculation includes starter flour and counts starch in the denominator.
Continue reading
For quantities, use the hydration reference or arithmetic guides. For a complete cooking method, choose one of the published recipe references and follow its ingredients, equipment and process together.
Sources & scope
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.