How to Make & Maintain a Gluten Free Starter

Sourdough starter that begins to mold is usually due to an environmental shift or lack of consistent feedings. If you see mold, throw your starter away and start over. For this reason, I always keep a backup starter in my refrigerator. If it's your only starter, start 2 jars at the same time so you have a back up on hand.

Caputo GF Flour Contains: Gluten free wheat starch (meets the FDA requirements for Gluten Free products), dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, guar, flavoring. I am unable to have wheat so I don't use it. But my question for anyone who has celiac is - if there is something called silent celiac where people can have celiac disease and not know it because the symptoms are so masked (until their gut has been broken down and it no longer is), then how is gluten "removed form wheat" or wheat starch with "FDA requirements" not still causing micro exposures that can build up over time to the lining of the gut? I have no idea if I'm reading too much into it, but that's the thought I've been having about the product in general Based on what I know about gluten free starters, I'm sure it would work, but not sure long game how well it would hold up because it is cut with extras that a starter does not need like maze startch and guar and flavorings. I have seen beautiful results from others baking with it as an add in but I don't have much data with it as an actual starter. Single flours are the strongest for starters for the long haul.

You can use millet, buckwheat, sorghum (any single grain flour will do the best!)

Could you, yes. Would it work the same, no. The single flours all operate differently. If you cannot find a flour locally, could you order one on amazon?