Hi Joy, we've only tried using gluten-starters in gluten-free recipes and the same for gluten-full starters and recipes. If you're feeling adventurous and don't mind taking a bit of a risk, you're welcome to try doing a bit of mix-and-match with starters and recipes. There's a chance the starter won't have quite enough strength to make the dough rise, so you may consider adding a bit of commercial yeast if there isn't already some called for in the recipe. If the results don't turn out to be what you were hoping for, turn back to tried and tested recipes. This will always produce the best results. Kye@KAF

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