Please help! Need Gluten Free Low or No Sodium Bread machine Recipe

it appears that the "low salt" requirement is the stick in the spokes.  I'd suggest that you simply take a gluten-free bread machine recipe that appeals to you and either eliminate or greatly reduce the salt.

Aside from the bread being very bland, you may also note that the dough rises too soon or too much.  Salt in the dough reduces the yeast's growth rate, so salt-free or very low salt doughs can lead to faster yeast growth.  If that happens, simply reduce the yeast quantity by a small amount in successive batches until you get what you want for the bread.  Sorry I can't be specific about quantities; you'll just have to experiment.

Best of luck.

Paul

This article by the Dutch Weekend Bakery might provide some help, understanding and solutions.  I also do a low sodium style bread.
https://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/

Tom

And have gotten some very good results with trial and error. Now have quite a good grasp of turning out some decent loaves. However that is for handmade gluten free bread but think machine recipes would be a different ball game. My own tips are available if wanted but can't help if you specifically need it for machine. 

I have done some research on the effect of salt in bread. My interest lies in minimizing sodium intake for health reasons. I have been replacing some of the table salt in bread with potassium chloride (NoSalt brand) without any noticeable effect in flavor or dough performance. I do not have any experience with gluten-free breads, though.

There is an excellent summary of salt’s effect in yeast bread dough on Cargill’s website. It is a reprint of an article originally written by Maggie Glezer for The Bread Bakers Guild of America.

https://www.cargill.com/salt-in-perspective/salt-in-bread-dough

According to the article, the conclusion of food and cereal scientists is that salt in the quantities added to bread dough does not significantly affect the gassing ability of yeast (only about 9% reduction at 1.5% salt). Salt does help the gluten strengthen and make it better at retaining the gas generated by the fermentation of the yeast. But it is the chloride in salt that helps strengthen the gluten, not the sodium. I'm not sure what the effect would be on the starches/gums in gluten-free flours.

A study published by university food scientists in Ireland showed that salt could be reduced to as low as 0.3% without significantly affecting dough performance or bread qualities (volume, bake-loss or moisture-loss) when compared to the control bread at 1.2% salt. Naturally, taste was affected at the lower levels. Other effects that salt has are mold inhibition, crust color (lighter with less salt), and a possible slight increase in staling rate.

Easy way to cut salt, fat, etc. substantially is to have smaller portions. Great bread can be sliced very thin and has plenty of stength and taste for an open faced sandwich.

I'd rather eat less of a great thing than lots of something unsatisfying, Been there, learned my lesson :)

Besides, I seem to have a salt deficiency from exercise and coffee.

bread is so different from gluten bread machine timings that a special non gluten bread machine should be invented.  Does such a machine exist?