I don't, because I've found I'm sensitive to gluten, but what about Pão de Queijo instead (Brazilian cheese bread)? It's made with tapioca starch, so while it is carb heavy, if you're going to have bread anyway, at least it avoids the gluten.
Typical recipes call for cheese, but I've made it without and not had any problems with it.
I do eat and make sourdough bread. I bought a small grain mill 12 years ago, and started baking bread from scratch. Sourdough has over the years become my favorite kind. I always use rye for the sourdough itself and use various combinations of other grains (mostly milled) and flour. I tend to use wheat or spelt (or other alternative wheat type) as the largest fraction and smaller amounts of barley or oat. I do ad seeds and spices as well as grated potatoes, for variety.
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