What are the best low gluten/no gluten flours to use?
I am totally new to sourdough breads, in fact I haven't even got my first starter yet... but I have been cooking with Oat flour/brown rice flour and white rice flour for quite a few years now. I would like to try something new... like Kamut and Rye, etc. Flours that are low/no gluten, maybe some white spelt.. I don't know. What are the best "specialty" flours to use for making sourdough bread?