Is there some yeast or bacteria that will eat gluten? I was hoping for some kind of yeast, but I can't find one. Where could I look?
"How do I make gluten-free bread?" is a question that's answerable simply by searching for "gluten-free bread recipes". The key to those recipes is that they start from a gluten-free flour, and take some steps to ensure that there's enough structure to hold the bread together despite the lack of gluten. There's a bit of variety in gluten-free flours; the good ones are a mix of starches that work better in baking applications than an arbitrary gluten-free flour might.
If in contrast you tried to make gluten-free bread by starting with normal bread and destroying the gluten, you wouldn't have edible bread anymore. You'd have to add other things to create the structure, in which case you might as well just have started with gluten-free flour.
Under certain conditions, some microorganisms used to make bread can digest proteins. This isn't desirable, as it will generate lots of off flavors and not properly leaven the dough. It is especially undesirable for gluten-free baking, as the organisms will digest protein indiscriminately, not targeting gluten. While, they may break down some of the gluten, they will not by any means remove all or even most of it from the finished product.
Edited to add: Here's a study where they did ferment the gluten out of flour, but it was durum wheat flour and they also had to use fungal proteases and a really long fermentation, then spray dry the resulting goop and re-mill it into flour.