Fermentation Friday: Gluten free sourdough starter

I've officially made the transition to a gluten free diet. I was having some symptoms that I was wondering about and come to find out they were due to gluten. So I (very begrudgingly) have made the switch. It's been a really hard change for me. I miss bread (though have found a GF bread recipe). I miss my toast, being able to sit down and have a quick bowl of cereal and being able to eat anything I want. I am adjusting though and slowly figuring out what to eat.

With the change, I decided it was time to change my sourdough starter over as well. My other one had been going for about 9-10 months and I couldn't find a taker so sadly it ended up in the compost pile...at least it will be used by smaller life forms, haha. I started my gluten free sourdough starter about two weeks ago and it's going strong. It "grows" more slowly than the previous one that had gluten but it's still usable for most things. I haven't tried it with bread yet. I did try it with gingerbread and it turned out fine. I want to also try it with crackers (hopefully next week). Here's what I did to start it.

Sourdough Starter: Gluten Free Edition
1 cup oat flour - freshly ground here at home from whole oat groats, gluten free
1 cup brown rice flour - freshly ground here at home
2 cups filtered water

Mix ingredients in a glass jar or bowl and sit at room temperature. The next day, stir to combine. On day 3, add in another cup of flour (gluten free) and another cup of water, stirring to combine. Stir on day 4. On day 5 add another cup of flour and 1/2 cup water and stir to combine. Continue this process until your starter is bubbly and active. Mine was ready by day 8 and the consistency I want by day 9.

Notes: Gluten free sourdough starter doesn't seem to grow as quickly as gluten containing sourdough starter. It also accumulates more fluid on top. Most of the time I dumped this off because I like a thicker sourdough starter. I'm excited to try some new recipes with it and also experiment with other flours. In this mix I've used oat flour (freshly ground), rice flour, millet flour and quinoa flour - all freshly ground - and so far it seems to be pretty happy. Toward the end I was adding half the water amount to thicken it up a bit.