Hi Connie, I'm sure you didn't kill your newly acquired sourdough starter! You can feed your starter with gluten-free flour, but it may take 7-10 days for it to fully adjust to its new food source. Try feeding your starter twice daily at room temperature (about 12 hours apart) by saving 4 ounces (1/2 cup) starter and feeding it 4 ounces (1/2 cup) water and 4 ounces (1 scant cup) flour. Once your gluten-free sourdough starter is up and running and bubbling nicely, it's important to realize that this type of starter isn't going to work well in regular sourdough bread recipes. This is because so much of the rise and structure of any type of bread recipe (yeast-raised or naturally leavened) depends on the gluten that wheat flour provides. For this type of baking project your best bet will be to look for recipe that has been written to be gluten-free. We don't have a lot of gluten-free sourdough bread recipes on our website, but here is a recipe for Gluten-Free Sourdough Flatbread and another for Gluten-Free Sourdough English Muffins. I hope this helps! Barb

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