I've spent the past week scouring the depths of the internet for tricks on how to make true sourdough GF bread. It seems that the few stubborn folks that have mastered this art sell their recipes/techniques, and I can't quite get myself to Paypal someone $25 for a totally unknown quantity.
Do any of my CH brethren have tips for me? I have a starter going, based on brown rice flour and a bit of water kefir. I've started feeding it with a bit of millet flour. It's gone from smelling like water kefir to actually smelling sour. It's gone from spongy (full of bubbles) to burbling bubbles through a dense layer on the bottom and then up through the hooch. I've just stirred the hooch back in and fed it.
Oh, Chowhound overlords, how I wish this website had a gluten-free board!