Hello, again! A little update on the gluten-free starter in a gluten-full bread. The rice flour starter didn't work either. I tried grinding my own brown rice flour, but it was still too coarse to actually rise; the water just kept separating out. So I bought a cheap bag of white rice flour and tried it. Though it bubbled up a little, it never rose much; after a few days, it actually became a gelatinous lump, like those cornstarch science experiments in grade school. :( So, I've never been able to see what would happen if I used a gluten-free starter with a gluten-full recipe. Sorry I have no results to give. I'm pretty bummed. But I'm not giving up on sourdough completely here. Would there be a way to make a "sour-faux" starter with yeast, and keep it going? Would I have to keep adding yeast every time? (Keeping in mind that the flours here all seem to have dead yeast.)

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