Hi LJ, while we often do try to suggest ways to adjust a recipe to be gluten-free, in this particular blog post all the recipes are yeast-raised bread recipes and it's generally not possible to convert regular bread recipes to be gluten-free. 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, since gluten-development is not an object of gluten-free bread baking, the process and techniques employed when making gluten-free bread can be quite different than those used to make regular bread. For gluten-free yeast-raised or sourdough bread recipes, your best bet is to find a recipe that has been written to be gluten-free, and use the type of flour recommended in the recipe. You can find a wonderful selection of gluten-free bread recipes here. 

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