I have sourdough started I've used for years: lives in my fridge: I feed it every 5 days: 3 T. instant potato flakes, 3/4 c. white sugar, 1 c. HOT tap water. I'd like to start making gluten-free bread and have experimented a little with different flours (not wheat). The finished product turns out less tasty, though not bad; half the risen size; tighter, not light and fluffy like my regular sourdough. What is the secret for higher, lighter, gluten-free, wheat-free bread? Thanks so much.

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