Mary, we suggest following a sourdough recipe that's designed specifically to be gluten-free, rather than trying to wing it by adding or subtracting ingredients. This is especially true because every brand of gluten-free flour will have a different amount of xanthan gum in it, making the recipe totally different depending on which flour you buy. The Gluten-Free Sandwich Bread recipe mentioned in this blog post has a Baker's Tip at the bottom for how to adapt it to take sourdough starter, which is a great place to start if you don't have a cookbook or other resource for gluten-free sourdough baking. Happy baking! Kat@KAF

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