I have a gluten sensitivity:
Can starters be cultured (once started with wheat) with grain flour other than barley, rye, oats, or wheat? How does a starter fare against corn flour treated with lime? Will the calcium oxide kill it? Can I culture a corn-meal or corn-flour starter? What about... buckwheat, amaranth, rice, quinoa, or just basic gluten free flour?
Please answer if you know... But if not, I'll be experimenting with all of these things so post some inquiries and I will be back with the results of my experiments.