Hi Susan, My two gluten-free sourdough starters originated with our Gluten-Free Sourdough Starter recipe. I've modified one of them to align with the stiff gluten-free starter recommended in Nicole Hunn's book Gluten-Free on a Shoestring Bakes Bread and maintain it at 3 ounces. If you're interested in creating gluten-free sourdough bread, I highly recommend Hunn's book. My other gluten-free starter is maintained with a wholegrain blend of sorghum, teff and buckwheat flour and a touch of psyllium husk. I haven't baked with this one much yet, but it smells nice and tangy and seems to do just fine when maintained at 60 grams. Barb

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