Hi! Is it possible to use a gluten-free starter, and then make this recipe with it (with the regular flour and all)? Here's my dilemma: I live in Southeast Asia (hubby is an English teacher), and the flour here has been imported, and usually radiated and/or kept at really hot temperatures, thus killing all the natural yeasts. I have attempted a basic flour sourdough starter twice, with no results (and the same method/formula was working perfectly in the U.S.!). I've tried it in the fridge, out of the fridge, etc. It's the flour that's void of natural yeast. :( However, I can get rice in pure forms, grown right here, and grind it into flour myself (or even get better quality rice flours). So my question is, could I make a starter out of rice flour, and make this (non-gluten-free) recipe when I'm ready to make the actual bread? (In other words, never putting white flour into the starter, only into the bread dough.) I'm really missing my homemade sourdough bread. I LOVE this sourdough recipe, and have had such success with it before. I really want to have it back! Thank you!

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