Hi Thelma, we're very glad you reached out, and we're happy to answer your questions! First,  yeasted recipes, commercial yeast or sourdough, can't be made gluten-free by swapping out the flour. Gluten happens to be uniquely good at supporting the rise and structure of yeast bread loaves and rolls, and subbing in a gluten-free flour won't provide quite the love needed to make it work. So for anything yeasty, (sourdough included) you'll need to start with a recipe that's designed to be gluten-free. 

We don't make gluten-free bread flour. We have a blog article we highly encourage you to check out if you're interested in baking more for your granddaughter called How to choose which gluten-free flour to use, as we have two: Gluten-Free All-Purpose Flour and Gluten-Free Measure for Measure Flour. 

To make her some sourdough bread, you'll first need to create a gluten-free sourdough starter, which is made with our Gluten-Free Measure for Measure Flour. (Unless your sourdough starter is already 100% gluten-free.) 

Then, you can use our Gluten-Free Sandwich Bread recipe, which uses Gluten-Free All-Purpose Flour, and there's a tip at the bottom of it about how to incorporate the sourdough starter into it. If you'd rather not create the starter and not have to use two different flours, you can simply bake this recipe as-written. 

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