Hi there, I recently read that the amount of gluten in proper sour dough bread is so negligible that it is regarded as gluten free. This being that the natural yeasts from the starter I presume are digesting all the sugars and gluten in the flour. I would love to try making my own sourdough without commercial yeast and am a bit confused about how to go about that. Which recipe is best to use for the dough to sit long enough for the gluten to be properly digested by the microbes? From what I can gather on this website is that once you have your starter you then add flour, water and salt. How long does one then leave the kneaded dough to rise for the level of gluten to go down to a level where it would be safe for those with gluten allergies? Many thanks in advance.