I don't have much experience with gluten-free baking because it's something I don't have to do, so I haven't.
Serious Eats has a great gluten-free column. I also like Cannelle Vanille's gluten-free desserts. Dan Lepard has a white bread recipe that actually looks like bread and people who've made it say it's the best gluten-free bread they have tasted. It has a lot of raves. I'm sure if you sent him an email he would come up with something great.
I actually think it should be fairly easy to come up with a gluten free flatbread compared to a raised bread. They don't rely on gluten for rise, after all, and they're pretty basic in terms of ingredients. The main thing about missing gluten would be elasticity. I would imagine that a mix containing sweet rice flour would give you the bit of chew that might otherwise be missing, since it provides a somewhat gelatinous texture.
Basically, it helps to know how different flours act: