I have achieved some success with sourdough! I have been nursing the starter on my counter for some time now, having several batches going at once to get to know what and how often it wants to be fed. I've had the best success feeding it plain white rice flour, and occasionally potato flour, which really perks it up. I made a loaf last weekend with a lot of different flours in it, including teff, which overpowered the flavors and I wasn't happy with that at all. Tonight I tried something ery basic. Bread is made from yeast, flour, salt, and water. So i made a sponge with starter, brown rice flour with a bit of sorghum and quinoa flour for protein, and water, and let that rise most of the day. Then I added more flour, salt, and a bit of baking powder for a little help with the lift. I let that rise for about 1.5 hours. It would have been better with more rising time, but it's late and I have to work in the morning, so into the oven it went. I should note this was in hamburger bun tins, not a loaf pan. I baked it at 375, but should have baked it at 425. It still turned out awesome. Sourdough flavour was spot on. I was dancing in the kitchen, declaring to the Budgie, who was chewing happily on his half, "I am a rock star!" "I conquered gluten free sourdough!"
Of course, now I have to replicate it. And see if I can get it in bigger loaves. Still, these are awesome, and will make fantastic sandwich buns or english muffins. Oh toasted it was fabulous, I tell you.
Not much I've missed more than sourdough. And now I don't have to miss it any longer. I will perfect it, and post the recipe for you with pictures and weights and measures and all that mathy stuff in the near future.
We can have it all, and still be well!