Sluggish gluten-free sourdough starter?

Here's a tip: Sluggish gluten-free sourdough starter? set it near the stove while you cook. Today I began a new starter, boosted it with thawed frozen starter and set it near an enormous pot of simmering chicken soup. Besides looking really cozy it's starting to bubble. That's a record: less than 12 hours to bubbling!

Gluten-Free Mock Rye Bread for the Weston A. Price Conference

Getting ready to vendor at the upcoming Weston A. Price conference, the weekend of Nov 12, in Pennsylvania. I'm baking samples of my bread. The pics below are for 5 loaves of Mock Rye Bread. More photos later when the breads are baked.

5 bowls of starter
 

5 parchment-papered pans
 

5 loaves ready to rise
 

Gluten-Free Sourdough Starters: Starters of a Different Color

When I began working with gluten-free sourdough I began with brown rice flour. After 3 years of experimenting I was able to make more than 20 variations of bread, muffins and sweet breads using the rice starter.

I began to get requests for rice-free starters and began experimenting with different flours. I had great luck with a Teff starter, which makes fabulous pancakes, and a 2-flour starter, Buckwheat and Sorghum. The buckwheat gives it sponginess and the sorghum gives it some elasticity. This starter also makes great pancakes.

The photos shows 3 starters, the light colored one being brown rice, the medium colored one being buckwheat/sorghum and the dark one being teff.
I have already made some exceptional breads from the buckwheat/sorghum and the teff. In some ways they are even better than my rice starter recipes. A bit spongier, a bit lighter and somewhat more flavorful.

The photo on the left was taken after a few feedings when the fermentation activity became newly active. The photo on the right was taken after a few more feedings when the fermentation activity was very strong.

I love how puffy the starter gets at the height of its activity.

Feel free to tell us about your favorite starter.