Hi Dione, gluten-free bread baking is the most difficult type of gluten-free baking because so much of the rise and structure of bread depends on the gluten that wheat flour provides. For this type of baking project your best bet is to follow a recipe that's been written to be gluten-free. We do have many great gluten-free bread recipes for you to choose from. I would suggest you begin with this recipe for Gluten-Free Sandwich Bread. If you're looking for a way to introduce a sourdough starter to this recipe, I would try substituting 1 cup of ripe gluten-free sourdough starter for 1/2 cup of the liquid and 1 cup of the flour from the recipe. When using sourdough starter, you could try reducing the yeast to 1 1/2 teaspoons instead of the recommended 2 teaspoons. I hope this helps! Barb

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