Converting Sourdough Starter to Gluten Free Sourdough Starter
If any one has tried converting Sourdough starter to Gluten free sourdough starter?
I have tried many ways, but the when I use GF flour after a few days it becomes pink and takes a long time to have any bubbles.
Tried with brown rice flour, sorghum flour, buckwheat flour and groats, chick pea flour also tried Raisin water, Potato yeast water. I have even purchased starters but when I add GF flour it is just flat. No Luck.
So I was thinking of using All purpose flour / wheat flour for the sourdough starter, and when it is time to make Rolls/Bread then I could use GF flour. Is that possible? Any one tried this way and had luck doing so/
Any help and suggestions would be gratefully appreciated.