It's so great that Sourdough is a fermented food, not gluten free but by soaking the grains for a long time it pre-digests the carbohydrate in the grain and greatly reduces the gluten content.
I am teaching my sourdough day again in June on the 13th from 10am to 4pm, in this class you will bake your own loaf in a pot and take it home to enjoy as well as extra dough, starter and all instructions to keep making these amazing loaves.