Posso fazer esta receita de pão sem glúten?

Meu noivo tem doença celíaca e, por isso, tenho tentado melhorar na hora de assar sem glúten ultimamente. Eu fiz a seguinte receita muitas vezes e é muuuuito delicioso; Eu queria saber se alguém mais experiente do que eu poderia me ajudar com as conversões adequadas para tornar a receita sem glúten? A receita foi encontrada aqui , mas também copiei abaixo. Meus pensamentos iniciais estão trocando a farinha de pão e farinha de trigo integral por uma mistura de farinha de trigo e garfava com talvez 2 colheres de chá de goma xantana. Obrigado por qualquer ajuda!

Ingredients
Night Before:

* 1/3 cup bread flour
* 1/3 cup whole wheat flour
* 1/3 cup lukewarm water
* 1/8 teaspoon instant yeast

Soaker:

* 1/4 cup toasted cracked wheat
* 1/4 cup water

Day of:

* 2 cups bread flour
* 2/3 cup whole wheat flour
* 1 cup lukewarm water
* 1 1/2 teaspoon salt
* 1/2 teaspoon instant yeast
* 1 cup roasted potatoes and onions


Method

The night before you want to make this bread add all the "night before" ingredients 
together and mix till smooth. Cover with plastic wrap and leave on the counter for 
12-16 hours. In a separate bowl combine the "soaker" ingredients together and cover 
with plastic wrap and leave on the counter for 12-16 hours. In the morning chop a few 
potatoes and place in a baking dish. Cut about a half a onion and mix with the 
potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till 
golden brown. Cool before using in the bread. Prep all the ingredients you will need 
ahead. This will help to make things move faster. In a large bowl add the "night 
before" mixture, the soaker, water, salt and instant yeast. Mix together. Add whole 
wheat flour and have the bread flour. Mix till the batter is smooth and well blended. 
Allow to sit uncovered for 15 minutes. Sprinkle some of the flour onto a flat surface 
and pour out the dough. Top with some more flour and begin to knead slowly adding in 
the rest of the flour. Add a little at a time till the dough is smooth and elastic. 
Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 
minutes. Take the dough and flatten it out a little. Add the roasted potatoes and 
onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till 
the potatoes and onions are well incorporated. Add a little olive oil to a bowl and 
place the dough into the bowl. Cover the dough with plastic wrap and allow to rest 
till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and 
shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place the 
pieces of dough on top and dust with a little whole wheat flour. Cover with plastic 
wrap and allow to rest for 1 hour. Remove the plastic wrap and score the top of the 
bread with a sharp knife. Place into a preheated 440 degree oven with a baking stone 
or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of 
the oven the same time that you turn on the oven. Once you place the breads into the 
oven pour about a cup of boiling water into the hot pan and close the door. Bake for 
30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.