Whole grain sourdough with homegrown corn as the grain, without gums - anyone tried this?

Hubby has celiac, and best grain for us to grow is corn. The thing is we don't like the special ingredients people use to bake gluten-free breads (like the gums, tapioca, sorgum, etc). I've got a few recipes for bread using homegrown corn as the grain that I'm going to try when our corn is ready for that, but I'm also interested in sourdough.

Has anyone tried making sourdough with corn (and without the gums, etc), using just eggs, salt, yeast, butter/oil, baking powder, and/or baking soda? Or have any recipes? Think it would work (and taste good)?

Would chia or summer squash help? We can grow those, and if fresh isn't good for this the squash is easy to dehydrate (and even powder from there). Not into the psyllium husks. Ground nuts or seeds are fine, however I don't want to go heavy on almond as we aren't growing it and it's expensive. We are growing pecans, but I haven't heard of pecan flour for bread (wondering if that'd be good now, lol). We also have lots of mesquite, but timing the harvest of them mature before it rains hasn't been working out. Besides, I'm starting to think I may be allergic to eating mesquite flour - tastes lovely in a sweet way at first, then aftertaste is just plain wrong feeling and my body wants to spit it out along with all its saliva for several minutes after trying a tiny tiny bit.

I'm also good with potatoes and sweet potatoes (or turnips, carrots, other veg root crops eaten as food on their own) if they can be used in a way that I can reasonably make from growing them.

I've made some lovely sliceable sourdough corn bread (50% corn, 50% rice or sorghum) with chia and psyllium husk, and that recipe is in my book. It uses way less psyllium than other bread recipes because of the chia and the scalding process that gets used on the cornmeal.

For non-sourdough recipes, Carol Deppe has a recipe in her Resilient Gardener book for a 100% corn bread.

Thanks, Kate. Good to know at least 50% of it can be corn and still sliceable. I'm assuming that's a loaf bread?

Do you happen to have the Table of Contents for your book posted anywhere?

Yes! Carol Deppe's recipes from The Resilient Gardener are the main ones I have for gluten-free with homegrown corn flour... but, yeah, not sourdough. Also, she's doing basically an iron skillet corn bread and slicing it for her sandwiches. I'd like to have more of a loaf bread if possible.

Yes, that one is baked in a loaf pan. It works really well, slices thinly for sandwiches and toast, and when toasted and spread with jam it reminds me of French toast (but without all effort) so good!

I've uploaded the first chapter plus the full recipe list here: https://drive.google.com/file/d/1xUu-8CPgmC5swhCh-dc_pdU5U88lIqmC/view

Excellent! On both counts.  Sounds delicious (and I'm sure it is)! Thanks!