> My (very limited!) experience with making wheat-free bread is that it
> doesn't rise properly. Assuming that we want to make a wheat-free,
> gluten-free bread, what do you recommend, to keep it rising?

Rising is usually from yeast. Yeast thrives on gluten. Wheat has
the most gluten. You could add vital wheat gluten but unless the
only thing you're interested in is the carb count that would defeat
the purpose.
So try an alternate rising method, a chemical one like baking soda.