Just a tip to all of you baking in the hot summer weather:
Feed your gluten-free sourdough starter every 5-6 hours rather than every 7-8 hours to prevent overfermentation, which results in unpleasantly sour tastes and loaves that don't rise much. This is a good time to grow your starter partially or even completely in the refrigerator. I'm growing mine on the counter during the days and refrigerating them at night.
Also, if you have fruit flies, make sure you keep your starter covered.
Enjoy the summer,