Is it possible to do a sprouted grain starter?

a non gluten flour.  You just have to be aware that it will act a little differently. 

http://www.thefreshloaf.com/node/14476/excellent-gluten-free-bread

Part of this thread has been deleted however you will get an idea.  Spelt does contain gluten.  I had to move away from my flour source so I stopped my project.

Hortstu, I am not so sure 'sprouted' flour is 'gluten free,' depends on which grain sprouts are used.  Sprouted flour may present other problems (but we l-o-v-e problems) when used as a starter because it is sprouted and can contain a large amount of enzymes.  Maybe Flourgirl has some idea. I can't remember anyone using sprouted flour for a starter... that doesn't mean it can't be done.  (I'm trying hard to imagine feeding my starter just diastatic malt.  What would it do?) 

Sprouted flours come into my Austrian supermarket with 10% added sprouted flours (a combo of 10 sprouted grains not all gluten free) the rest AP wheat.

I'm saying that if you want to start a sourdough starter from a gluten free flour it is possible (gluten is not needed in a starter) just don't expect it to rise as an indication of strength.  It will bubble.  I suggest a coarsly ground gluten free grain not to be confused with a mixture of starches and gums sold in the store as "gluten free flour."   The starter can be cultured to produce gas, however it escapes into the air.  You figure out how to trap it later in gluten free bread. 

The starter grain should be as fresh from the field as possible.  I would still go with unsweetened pineapple juice instead of water.  Read up on starters and bacteria and yeasts (Debra Wink's Blog) and get a good understanding of what is going on inside a starter, then go for it! 

Now if your family can tollerate spelt and you know that as a medical fact, then spelt starters and spelt flour is much easier to use and bake.  Just like whole wheat only a little more delicate, don't let it rise too much (because it can) and forget sugar for the flour is sweet enough on its own.  

Spelt starter instructions: http://www.thefreshloaf.com/node/21243/whole-spelt-cold-weather-starter-works-every-time

Here on the left coast there are countless bakeries offering sprouted grain breads, bagels and rolls. However you don't see sprouted sourdough and I expect that the sprouted grain breads are leavened using instant yeast. It takes some muscle to hoist those partially intact spouted grains.

Were you looking to avoid gluten or trying to use spouted grain for that assumed nutritional benefit ?

Here's one:

https://www.reallifeoutlaw.com/diy-sprouted-flour-sourdough-starter/