Rehydrate your starter
Weigh around 5g of dried starter, (more if you want, but that’s enough to work with and also save some for another time) and mix it with an equal amount of water. Use a kitchen scale.
Let that rest at room temperature a two to four hours, or until you see bubbles forming. It should be well saturated now. Gluten free starter tends to take longer here, even into the next day. Keep it at comfortable room temperature (75F or higher, it goes slow if its cooler), and watch for bubbles.
Bulk/feed your slurry
Put it in a clear container and add more flour and water (I do 50/50 by weight). Feed it a total of 100-200 grams. You can use any flour, or mix some together. Experimenting is encouraged.
Rest your bulked/fed starter
Hurry up and wait, and keep it somewhere 75F or warmer. In three to five hours it should rise a bit and you’ll see bubbles forming.
Once its doubled, or seems to have stopped rising, it’s ready for the fridge. Put it there overnight.
Form your loaf the next day
Mix the dough for your loaf or boule or whatever shape seems best for eating to you, and add the starter according to your recipe.
For best results, rest it in a banneton for another bulk fermentation period and night in the fridge. Bake it the next day, or let it continue to cold ferment in the fridge for multiple days. The longer it ferments, the stronger the flavor and weaker the gluten becomes.
Store it in the fridge and feed prior to baking. Use it once a month or so to keep it healthy and active. Name it if you want to.
Enjoy!
