Hi Shannon! While we are still ironing out recipes like this (they can take a lot of testing) the general way you would go about using gluten-free sourdough starter in this recipe would be to replace 1/2 cup of the water and 1 full cup of the flour with 1 full cup of ripe gluten-free sourdough starter. This would ensure that the amounts of flour and water remain relatively the same and if you have a very ripe and reliable GF starter, you could even omit the yeast. The gluten-free setting would still be a best for this sort of recipe, but it might take a few more rounds of test bakes to get all the kinks ironed out. Happy baking!

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