Hello, I have been baking with SD starter for many years, and last spring purchase the KAF sour dough starter. As my family now live in other areas of the country I find I am not baking bread as often. I try to feed my starter weekly but have gone 3 weeks without feeding it. I do keep it refrigerated after feeding. So far I have been very lucky with my starter. I have always hated discarding perfectly good starter. I am always looking for new recipes to use the discard. Recently I found a recipe for Sour Dough Pineapple Carrot Cake on the KAF website and I have been making that with the discard. Recently I tried using grated raw sweet potato instead of carrots and it turned out just as good. I bake the cake in small loaves or 8 inch round pans and give them to my neighbors and friends. Lately i have been not adding the carrots until the end and dividing the batter in half added grated carrots to one and grated raw sweet potatoes to the other. The neighbors and friends says that is the best carrot cake or sweet potato cake they have ever eaten and I agree with them. The sour dough pancakes and waffles are also very good. I will find the recipe for SD popovers also and try them. Here is my question : I have many friends who are Glluten Intolerant and are asking me if I can make a sour dough starter that is gluten free, is that possible? Thank you for maintaining this site. There is so much helpful information and I enjoy reading them all.

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