This may be a dumb question, but I am gluten free, and new at being that way. I actually love some of the seeded/grain gluten free breads out there (Costco carries a great one) , and my cornbread or biscuits made with certain all-purpose-cup-for-cup gluten free flour are tasty, and are gobbled up by everyone. However, I love sourdough. Would sourdough starter work with my biscuit flour, do you think? Do you think it could be preserved this way, or would it have to be wet and fed forever? If you might not know, do you have resources I might access to find out? I am not familiar with the chemistry of the fermentation process in the wheat flour, but am inclined to think that nuts and grains ferment as well (ie.: teff flour is used to make an Ethiopian type sourdough, buckwheat flour...good for breads and quick breads, but not in the grass family, so is amaranth flour, rice flour ;(saki is fermented rice, isn’t it?), nuts; nut flours, etc.) The need for eating gluten free items is more widespread these days (and actually is healthier, considering all the alterations out wheat goes through now), so I would think that active bakers would be searching for ways to do things like make sourdough gluten free, too.

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