Instructions: This recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour.

In a quart glass container or crock, add the sugar to the warm water.

Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and risen a little, cover and refrigerate. Starter is ready to be used.

At each using, the cookbook author finds it works best if taken from the fridge and allowed to warm about 1 hour before putting into the dough mixture.

After each use, replenish the started by mixing in 1/2 cup lukewarm water and 3/4 cup rice flour.

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