Google seems to indicate that sourdough gluten free bread is a thing.
Additional searching seems to indicate that steam is beneficial for gluten free bread.
On the topic of adjusting recipes for the Precision Oven, my experience has been with wheat breads so take this with a grain of salt, I have found that adjusting recipes for steam involve using steam for the first 1/3 of the bake time and then turning steam off for the remaining 2/3.
The tricky part in doing this is that the steam can accelerate the baking so that you find the bread is done earlier than the original recipe indicates. For example in baking baguettes where the recipe indicated 24 to 28 minutes I found the bread was baked in 18.
For the first few bakes I would recommend keeping an eye on the bread during its initial oven spring so you can know when to turn the steam off and several minutes before the recipes’ stated finish time so that it can be removed early as needed.