Sounds more to do with your honey than anything else. Honey is completely devoid of nutrients and is difficult for yeast to chew through. You can drop a tablespoon of yeast nutrient in to compensate for this, or you can just let it chew along slowly, either will work fine with that level of sorghum.
I have not noticed any significant differences between GF and Glutenous fermentations, although I haven't used any of the crazy exploding yeasts in GF beers either. Notty for me does not make this list, it seems like a fairly standard fermenter to me.
And for the solely GF brewers, on my glutenous ale brews, I usually see about 5 day long ferments, and usually nothing too vigorous. I use 10 or so different yeasts. The wheat beer ones explode and are done after 36 hours. My GF brews might take 6 days, but nothing I would call abnormal. I have used honey in a few ferments and they have always been slower however.