They just look divine.
but here is the funny part. I know you said that the longer you ferment... the better for GF people.
but the first three flours made me giggle.
Guess what GF people can't eat? hehehe
wheat
rye
barley
ROFLLLLLLLLLLLLLLLLLLLLLLL
so hmmmm i think i'm in trouble on this one phil! LOLOLOL
I know! I will write something up about the studies on GF and sourdough. It depends on how long you ferment the flour. So if you ferment it for longer than 72 hours, the gluten content reduces radically. But these studies are very controversial at the moment haha. So take it with a word of caution or with a pinch of salt.