Hi there, Diane! Yeast breads are a particularly tough nut to crack in the gluten-free world, though there are some exceptions. Gluten happens to be uniquely good at supporting the rise and structure of yeast bread loaves, and subbing in a gluten-free flour won't provide quite the love needed to make it fly. Rather than attempting to convert an existing yeast recipe to be gluten-free, we recommend using a recipe specifically developed for gluten-free ingredients. A few we'd like to recommend are our Gluten-Free Sandwich Bread, Gluten-Free Toasting and Sandwich Bread, and Gluten-Free Double-Milk Sandwich Bread. When we tested using a tangzhong starter in gluten-free breads, we found that the tangzhong starter didn't have the same impacts as it does on gluten-full breads. You can learn more about our tests in the blog article, Tangzhong beyond white bread. We hope this helps and happy baking! 

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