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I'm not sure who sees these posts, but if anyone is out there and can tell me what ratios to use grains in and how to make the starter work with gluten free grains, I would love some input.
Also, do I really need gluten free grains if I am fermenting the dough? I have a child who needs to heal her gut and she appears to be sensitive to all grains containing gluten.
It was so good to meet you and your husband at Lowell's birthday party the other evening. I haven't made non-gluten naturally leavened bread yet. However, my friend Matt McClean has done so. He has a Chriropractic clinic in Provo and actually built a classroom to teach others how to do this. We originally learned most all we learned from him. He has created leavens specifically for non-gluten grains. Click on the link bellow to contact him directly, either at his website or you can send him a message from this website. He is on this website as well. He will help you and knows how to do this. I'm sorry I haven't mastered gluten-free naturally leavned breads yet. Jim Simmons