If you have a drop tube for your CO2 and use a diffusion stone you can force carb a lot faster/easier and the diffusion stone should do a pretty good job of preventing backflow up the tube.
Lastly as a heads up, this should have been posted in the Bottling/Kegging forum, unless it was somehow specific to gluten-free brewing. It's a forum etiquette thing, along with searching for answers instead of making a new thread (you broke that one too, the forum has automatically generated links to similar threads at the bottom of the page for you ).
Primary: Fish Face IPA
Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot