I would start by searching Google for Gluten-free pumpkin bread recipe. The top result has no added sugar. (If you are extremely concerned about the amount of sugar, you could use a bit of plain yogurt or yeast to ferment away the sugar that is already present in the pumpkin.) Also, is it all glutens that are a problem, or just the sticky wheat proteins?
I would also recommend taking a look at the summaries of articles on PubMed (or read the full texts on the free PubMed Central). This will give you an idea what scientists actually said, as opposed to what the popular media thinks they said. There are an unfortunate number of people out there who vocally assert that their favorite thickeners or sweeteners are miracles of culinary art and their competitors' products are evil concoctions that will make you horribly sick if you even look at them crossways.
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I would start by searching Google for Gluten-free pumpkin bread recipe. The top result has no added sugar. (If you are extremely concerned about the amount of sugar, you could use a bit of plain yogurt or yeast to ferment away the sugar that is already present in the pumpkin.) Also, is it all glutens that are a problem, or just the sticky wheat proteins?
More generally, you should probably study some related concepts: thickening agents (like corn starch), sugar substitutes, and taste-modifying agents (like fresh artichoke hearts).
I would also recommend taking a look at the summaries of articles on PubMed (or read the full texts on the free PubMed Central). This will give you an idea what scientists actually said, as opposed to what the popular media thinks they said. There are an unfortunate number of people out there who vocally assert that their favorite thickeners or sweeteners are miracles of culinary art and their competitors' products are evil concoctions that will make you horribly sick if you even look at them crossways.