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So far I have had best luck using equal parts of my sourdough starter and flour.  This does not align with what I have read about baking bread, but it is working, so I am going with it.

I also have found that adding ground flax to my warm water helps create a dough with more spring to it.  

Here is my best attempt yet:

160 grams sourdough starter

Flax Mixture:

1/2 Cup warm filtered water (99 degrees)

3 Tbs ground flax

1 tsp honey

Dry Ingredients Whisked Together:

40 grams unbolted buckwheat flour

60 g tapioca flour

30 g brown rice flour

30 g ivory teff

1/2 tsp xanthan gum

1/4 tsp sea salt

I poured the flax mixture into the starter and mixed thoroughly.  Then I added the flour mixture to the wet ingredients and stirred until well combined, adding additional warm water as needed.

I let the dough rise for 1.5 hours.  It probably could have gone longer but I am impatient.

Baked in parchment paper bag for 85 minutes at 400 degrees.