starches w. no gluten, sprouting

You're very welcome.

Potatoes would be safe;
- whole grain rice, maybe - too. If you can sprout it beforehand, that's going to be a plus (the glutenoid-type molecule (=glutellin in the case of rice) then will be split in the process of sprouting
and will be less dangerous/less inflammatory).
Wheat, rye , barley and for the major part oats too, are the worse offenders.
You can still use millet, buckwheat. amaranth, mung, beans, chickpeas, (hopefully heirloom) corn. I try sprouting everything myself, too, for the sake of my joint inflammation, and I find sprouting helps ease any inflammation too. (Mental illness, by many professionals now, is claimed to be linked to inflammation in the brain).
Also: don't underestimate Vitamin B complex supplementation - B-100 is the cheapest by the company NOW; 90-for-Life would be something you may aim for in the future once you have stable finances.

Take care,
DL