FYI- I did go ahead and try substituting the gluten free flours for yeasted and, surprisingly, it did work. I got a beautiful loaf with a fabulous “crumb” and crusty exterior. However, I did have to increase the hydration. I added to the recipe a medium size egg, a tablespoon of olive oil, and a 1/4 cup of mineral water minus a bit less of the 1 & 1/2 cup of water called for in the recipe. I did have a cup of sourdough starter as well and added a 1/4 tsp of yeast as well to the recipe. The “dough” was extremely sticky and totally unmalleable, similar to a very thick batter. I put in a bowl with parchment paper; let it rise for 4 hours, transferred it to a ceramic pot that had been heating in an oven for 45 minutes. The bread baked covered for about 35 minutes and then baked for an additional 20 minutes uncovered but checking the interior at 40 minutes to see the temperature and pulling it out to cool once it got to 205F. My feeling is you can convert, but you have to add more hydration to the recipe and that is where the experimentation comes in. I have found that most gluten free breads cannot be “shaped”. The consistency of the gluten free dough does not allow for that.

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