It is a mystery

GLuten free "wheat" bread is something I still struggle with. I've honestly switched over to primarily eating corn bread and corn based flatbreads because they're easier for me and less disappointing. Plus I'm growing my own corn for grinding. So I'm hoping the sourdough works because it would be nice to have the variety

Yeah, just keep an eye on the ingredients, some have bean flours including Bob's Red Mill AP. Some people can taste the bean flour after baking. I never could so it was just fine for me.

There's enough interest in gluten free baking that there's a number of good mixes out there now! It's pretty great to be honest! I think the most popular are cup4cup, gj jules and bob's red mill. Anything by those companies is good. Bob's red mill also sells things like brownie and cookie mixes so if you've got a certain baking project in mind it might be easier to grab one of those.