On a hunch I googled and found some recipes for a gluten free sourdough starter.

Instant Potato Sourdough Starter

3 tbsp instant mashed potato flakes
3 tbsp white sugar
1 c. warm water
1 ¼ tsp active dry yeast

Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden sthingy. On the morning of the fifth day, feed the starter with 3 tbsp instant potatoes, 3 tbsp sugar, and 1 cup warm water. In the evening, take out 1 cup of starter to use in sourdough recipe. Refrigerate the remaining starter. Every five days, feed the starter 3 tbsp instant potatoes, 3 tbsp sugar and 1 cup of water. If starter is not being used in a recipe, keep it refrigerated and discard (or give away) 1 cup of starter after each feeding.

Sourdough Starter recipe:

Mix 100g any gluten-free flour and 150ml mineral water in a bowl and leave, covered at room temp for 24 hours.

Stir in 100g flour and 150ml mineral water, cover and leave 12 hours.

Stir the starter, add 100g flour and enough water to return to original runny consistency. Cover and leave 12 hours.

The starter should now be "slightly spongy".

If not needed immediately, cover and refrigerate. Return to room temperature before use.

(It says if starter is to be kept "for any length of time, feed and water it regularly".)

Thanks Michelle~ I was wondering about a starter or proofing the yeast a bit or even an overnight rise..but in the absence of gluten...things don't seem to "hold" well...so I wasn't sure..

I do very long rises with my breads, not on purpose but I seem to forget about the dough.

My first thought was to sub 1/2 water with kefir. But then maybe you don't do kefir but you could sub sour cream or yogurt. You can do dairy right?

Also found a similar recipe to the one you used but this one has apple juice in it.

Bread

1 1/4 cups White Rice Flour
2/3 cup Potato Starch Flour
1/3 cup Tapioca Flour
1/4 cup soy flour
2/3 cup nonfat noninstant dry milk powder
1 tsp salt
2 tab sugar
4 tsp yeast
4 tsp Guar or Xanthan Gum
1 tsp vinegar
3 egg whites
1 egg
1/4 cup shortening
1 1/2 cup apple juice (gerber)
1 tab liquid lecithin

Makes 1 regular and 1 small loaf. Bake 350 for about 30 minutes or till browned. The dough is a bit stiffer than most gf bread doughs so I put everything in my breadmachine on manual cycle. It raises the best I have seen yet..Here are my thoughts on why it works better...

1. the soy flour adds tast. If you can't eat soy flour find another see or nut flour to add in it's place.
2. I remember in all my baking classes that sugar is an essential part of making yeast work. After many trials I found 2 tab to be a good amount.
3. I didn't like the tast of eggs in my first loaves that
   followed Betty Haggemans recipes, so I started using egg whites which make a solid but spongie bread so I made one of my whites a whole egg.
4. the vinegar and lecithen are all suggested dough enhancers. I noticed a difference with the lecithen so why not add both.

Michelle

I actually have some Kefir in the fridge..it's raspberry flavored..LOL It's a mini carton of it..I've not tried it yet, but better get on it..it's date is Jan 9!

I do use dairy.

I doubt forgetting to add that 1/4 skim powder would affect the taste but it could have affected the water/dry ingredient ratio slightly enough to make a too wet dough. You can pretty much always substitute liquid milk for water one for one. Adding extra milk powder only adds more protein and calcium to the bread but has to be factored in because it will absorb the liquid much as the flour

Thanks PK..I'm good with the 1/4c of liquid missing..The texture was fine..it was the flavor flatness..I'm going to make another loaf today and add 1/4t more salt. Then if that doesn't work..I'll go after the Sourdough Michelle posted.