Hi Aunt Cookie, we don't recommend substituting gluten-free flour into any yeast or sourdough bread recipe. This is because so much of the structure and rise of this type of baked good depends on the gluten that wheat flour provides. In addition, gluten-free dough tends to be much more batter-like in consistency, so it's generally quite difficult to shape in an intricate manner as this recipe requires. For gluten-free breads, your best bet is to find a similar recipe that has been written to be gluten-free, and use the type of flour recommended in the recipe. While we don't have a gluten-free version of this recipe, our Gluten-Free Cinnamon Star Bread gets you close. 

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