Hi KJR, your question has our baking brains spinning (in a good way!). We've never tried anything like what you've described: combining a gluten-free starter with a gluten-full recipe. However, we typically use a French-Style Sourdough Starter (powdered) to inoculate gluten-free flours, which you might consider ordering if you're really determined to have success. You can also try using our Gluten-Free Sourdough Starter recipe as a base to work off of and replace the Ancient Grains Flour with whole brown rice flour. Once you have an active starter, you're welcome to try using it in a recipe like the Extra-Tangy Sourdough Bread to see what happens; since you'll have about 5x more regular flour, there should be enough gluten to support the dough structure. Be sure to let us know what happens if you do give it a shot; we're so curious to hear. Good luck and happy baking! Kye@KAF

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