There is no doubt that making bread without gluten presents an enormous challenge. Looking around the Internet, looking at free online recipes and looking at recipe books there are many interesting approaches to making bread without gluten. There seem to be three main approaches I have called:
There are many short-cuts to making sourdough, but is it really sourdough when you boost it with yeast or other exotic ingredients? Search the internet for a while and you will find all sorts of additives to give your starter a boost, or to make it work quicker.
When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.