converting gluten starter to non-gluten starter
My daughter-in-law has been diagnosed with Crohn's. I would like to be able to bake her some gluten free bread. I have a 100% hydration white bread flour starter that I have been using for a number of years. It is left on the counter and fed twice a day. Can I use part of my starter to convert to a second starter that is gluten free? What would members recommend? Buckwheat or Quinoa or something else? How many feedings before it is converted to gluten free? Love this site!!!!