You see, bread is bread because of gluten. I realise that being diagnosed with a gluten intolerance or worse, coeliac disease must be really hard and I won't labour the point, but I think there are times when you just have to give in to those with more tenacity in a particular direction than you.
A site that was recommended to me by a recent student is www.deliciouslyella.com apparently it's great for gluten free baking ideas...
It's also worth noting that following a study in 2012, it was discovered that "there are many people who report difficulties after eating a factory loaf that they simply don't experience when eating genuine sourdough, or other Real Bread." (Source: The Real Bread Campaign)
I try to run my classes (and my life) with integrity and for me to teach gluten-free baking would mean having had the same amount of experience in that as I have with baking with gluten. I therefore hang up my apron on this one and say sorry, I just don't know enough but good luck and keep searching.