In a clean glass or ceramic bowl, add 50 grams of the wholegrain flour of your choice and 60 grams of water. Stir the mixture until it resembles a thick pancake batter.

Loosely cover the bowl with a paper plate and leave it to sit on your counter for 24 hours.

On Day 2, add 30 grams of wholegrain flour and 40 grams of water to the mixture. Stir to combine.

Loosely cover the bowl and leave it on your counter for another 24 hours.

On Days 3 and 4, repeat the previous day's feeding with 30 grams of wholegrain flour and 40 grams of water each day. Cover loosely and leave for 24 hours each day.

On Day 5, remove the cover, discard roughly half the starter, and feed with 30 grams of flour and 40 grams of water. Cover loosely and leave for 24 hours.

On Day 6, feed with 30 grams of flour and 40 grams of water without discarding. Cover loosely and leave for 24 hours.

On Day 7, discard half the starter and feed with 30 grams of flour and 40 grams of water. Cover loosely and leave for 24 hours.

On Day 8, feed with 30 grams of flour and 40 grams of water without discarding. Cover loosely and leave for 24 hours.

On Day 9, discard half the starter and feed with 30 grams of flour and 40 grams of water. Cover loosely and leave for 24 hours.

On Day 10, check for bubbles and a sour aroma. If ready, transfer the starter to a wide-mouthed jar with a tight-fitting lid and refrigerate until use.

Enjoy your gluten free sourdough starter and use it to bake delicious gluten free sourdough bread!