Starting Sourdough GF

I wasn't sure if you could make a gluten free sourdough starter especially in a cool house in Northern England. However, my sister had an old magazine with an article about wheat sourdough in Alaska and an Australian blog assured me that GF fermentation was quite possible. So, perched somewhere between those two global and gluten extremes I thought I'd give it a go. 
Sainsburys didn't have the sorghum or quinoa flour that are supposed to have the optimum success rate but they did have a small (expensive ) bag of brown rice flour. This I mixed by weight 50g flour : 50g tap-water. (Coming from the Lakes I hoped the tap's chlorine content was low as this is inimical to new life) Already I could see why people consider their sourdough as a living creature. 
Day one came and went - no life. Day 2 - I fed it but, no movement. Day three, I thought maybe a short spell sitting on the radiator might help - but terrible Mum that I am, I forgot it and only remembered in the middle of Keep Fit. Had I cooked the baby!?
I need not have fretted, as I dove through the front door, it gave me the equivalent of a happy gurgle. Doubled in size, it was burping with bubbles. 
Tomorrow I'll cut it in half, a Solomon moment, and grow one of the twins on and eat the other in a pancake. 
 I think the mother -child analogy is going a bit too far....