Why Not Add Gluten?

I'm currently on a low glycemic index diet, following advice from Bredesen's book The End of Alzheimer's. So far as I know I don't have Alzheimer's, but I do have one copy of the genetic variant that makes it more likely and I have observed what I think is age-related cognitive decline, most notably the fact that I can no longer easily memorize poems. Given the theory behind Bredesen's book, I think his approach has a reasonable chance of helping even if the cause is normal aging rather than Alzheimer's.

Being on such a diet raises an interesting set of problems — how to replace high glycemic foods I like, which include wheat, rice, potatoes, and things made from them such as bread and pasta, with low glycemic substitutes. I have found some solutions to that, including a southern Indian pancake made from mung bean flour, which we happened to have some of, that works for enchilada-like dishes, crepe wrapped around a filling. Also barley as a substitute for rice, barley being apparently the one grain with a really low glycemic index.

The challenge is bread. Looking around the web, I find multiple recipes using almond flour or coconut flour. But, as some of the recipes concede and my limited experience confirms, the result is not very much like a wheat bread. To quote one such recipe: 

When making this paleo and keto almond flour bread, it is important to adjust our expectations. The yeasty aroma and gluten-induced fluffiness that we love about traditional bread cannot be achieved without yeast and gluten.

So this is more of a quick bread that fills the need (if you still have it) to make a sandwich or to have a slice of bread for breakfast.

This raises an obvious question. Almond flour or coconut flour or mung bean flour doesn't have gluten. Wheat flour does. Why not add some of the gluten from wheat flour to one of the other flours and then make an ordinary raised bread, using yeast or sourdough?

One reason is that some people are, or at least believe they are, allergic to gluten — the webbed recipes routinely describe the bread as low-carb and gluten-free, and obviously regard the latter as a plus. I am not, to the best of my knowledge, allergic to gluten. Gluten has some carbohydrate as well as a good deal of protein, so adding it probably raises the glycemic index of bread, but as best I can tell it should only take about ten percent of the flour being straight gluten to produce something that will rise like wheat flour, which shouldn't raise it by much. 

My one experiment along these lines so far, an attempt at a sourdough bread made mostly from mung bean flour, was a flop, with an off taste that neither I nor other members of my family were willing to eat, but it doesn't follow that there is no way of doing it. Almond flour seems to be the preferred ingredient for the quick breads that I have found recipes for, so I may get some of that and continue my experiments, probably using yeast instead of sourdough.

The question is, why isn't this already being done — or is it? There are a lot of people out there who are diabetic or near-diabetic and are looking for low carb/low glycemic index foods. There are a lot of foods out there advertised as fitting that requirement. Are there raised yeast breads made from one of the nut or bean based flours with added gluten? If not, is the reason that it isn't doable, in which case I am wasting my time trying to make one?

Anyone know?