Help! Starter fed gluten free flour
Hello everyone. This is my first post on the forums, although I am a long-time reader of this site. I couldn't find the answer to my question, which is why I'm posting. Sorry in advance though if this sort of thing has been asked before!
For over a year now, I have been maintaining my starter, which I started from the Carl's 1847 Oregon starter. When I'm not baking with it, I keep it in the fridge and feed it all-purpose flour once or twice a week. Earlier today I asked my husband (for the first time ever) to feed the starter, and he fed it a gluten free flour instead of the regular all purpose! Yikes!
It is a gluten free flour made by Bob's Red Mill, made of garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour. I now have about 5 cups of starter that I have no idea what to do with. Is the whole thing ruined now? Is there anything really awesome I can make with it? Do I have to restart the starter from scratch? Will it go bad or moldy; as I suppose the yeasts won't be able to digest the gluten free mix?
Moral of the story: keep a back-up of your starter. I know I'd be way happier right now if I did. Also, don't let someone who doesn't know anything about baking feed your starter, so you can't harbor feelings of ill-will later.
Any help you guys could give me would be great.