Can I make this bread recipe gluten free?
Gluten free bread recipes are hard to get right, and maybe won't function with kneading per hand (there was a question about non-rising gluten free bread yesterday). You are much better off with an existing gluten-free bread recipe. Pick one which you know to be good, and prepare the dough as usual. Follow the recipe which is described here from the "Take the dough and flatten it out a little" sentence on, using your known good gluten-free dough instead of the one described here. 

I don't know what would be the best substitute for the soaked wheat, experiment with soaked grains or myabe something else which gives a slight crunch (sunflower seeds, almond pieces - don't soak these).