I have been on this journey also. It’s been difficult and I have not been successful until today!
Mind you it’s not the best bread ever but it was good. I substituted oat flour for 1/2 of the GF flour.
I am still working on timing. I have a gluten free sourdough starter that adds some flavor.
It does require more hydration but my bread today was a little dense but toasted with butter I could almost believe I was eating real sourdough.
If you have celiac disease please make sure your oat flour is GF, basically not milled with gluten containing grains.

• Reply