I made my first gluten-free sourdough loaf, adapted from a recipe by Nicole Hunn in her book, Gluten-Free on a Shoestring Bakes Bread. (I've attached a link to her blog site below.) I made a sourdough starter that was gluten-free, per her instructions in the book. It doesn't work that well (probably my fault), so I may try and redo it, as I froze the liquid starter before I made the Mother starter. Gluten-free bread is always such a disappointment compared to my regular sourdough, but this was the best I've made so far. It's always heavy and has a real gluten-free taste to me, but it was OK. It does have a bit of the sourdough taste. I actually added a little yeast during the process because I didn't believe the starter was going to perform well.
The crumb was less dense than I have had with other gluten-free loaves I have made in the past.
I actually used King Arthur Ancient Grains and whole wheat gluten-free flours to make the bread (which deviated from her recipe), combined with the starter I made earlier. I'll have to try it again to see if I can improve each time.