Hi Loann, I think the temperature of your environment can definitely play a part, but you should be able to get a starter going with your home temperature in the low 70's. I'm more concerned about the type of flours you are using to create your starter. I would try creating and maintaining your starter with sorghum flour, as I think the other flours you mentioned may not provide the proper nutrients and starches to successfully maintain a thriving starter. Our gluten-free starter recipe calls for our Gluten-Free Measure for Measure Flour (which contains sorghum flour), but if you're not able to use our flour blend, here's a gluten-free sourdough starter recipe that I found online that should meet your needs. In addition, there's no need to use distilled water for your starter. Any drinkable water should work fine for your starter. If your tap water is heavily chlorinated you can let it sit out in an open container for 12-24 hours, and the chlorine will dissipate. Barb

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