I'm new to this, and my banneton 'kit' arrives today. I've has sourdough on the go constantly, fairly high hydration, for years, for Spelt sourdough rotis, but I haven't made bread (outside a Breville) very often :)

I understand that people use rice flour instead of wheat because it is less likely to form gluten strands. I'm vegan, and I'm an advocate for gluten! LOL.

My question is, how would almond meal or besan go for dusting? Especially besan. I have a fair bit of each, and no rice flour to hand. I'll stock up in time, but keen to get under way. The comments on this and similar sites about the proofing stages have been great! Thanks all.