Можно ли приготовить этот хлеб без глютена?

У моего жениха целиакия, поэтому в последнее время я стараюсь печь безглютеновые блюда. Я много раз готовила по этому рецепту, и он о-о-очень вкусный. Я хотела бы узнать, может ли кто-нибудь более осведомлённый, чем я, помочь мне с правильными пропорциями, чтобы сделать рецепт безглютеновым? Рецепт можно найти здесь, но я также скопировала его ниже. Сначала я хотела заменить хлебную и цельнозерновую муку на смесь из гречневой муки и муки из гарфы с добавлением, возможно, 2 чайных ложек ксантановой камеди. Спасибо вам за помощь!

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.