Gluten free flour blend #2 (Sweet white rice flour, Whole grain brown rice flour, Potato starch, Whole grain sourghum flour, Tapioca flour, Xanthan gum), Culture.
 
 
Rehydrate and feed to establish your own starter, using ours as a base. Skip the hard part in the beginning by picking up where we left off.  Imparts rise and sour qualities to your own gluten free baking, and lasts forever with the proper care.