A promising technique in gluten-free sourdough is co-fermentation. In other words, letting two cultures ferment simultaneously. Your standard sourdough culture is always part of this. By adding another culture with properties that are very beneficial to a gluten-free sourdough culture, a network is formed that resembles gluten. That symbiosis is one of the most wonderful things I have seen and achieved on my gluten-free journey. In the video below, only buckwheat was used (apart from another fermented culture).