I recently found out that I am gluten-intolerant. That news came just days after I had developed a successful rye sourdough, but rye is high gluten. The good news was that when I tried switching my sourdough to rice flour it seemed to work very well. I now feed it brown rice flour and water each morning. It is a bit more picky about being fed regularly; if it goes more than a day or two it becomes very strong and smells almost alcholic. For more information, and a picture of my rice starter, visit my blog http://weird-foods.blogspot.com
Ouch, just after success! Would be interested to see what a rice starter looks like so thanks for the link.