1: Yes (kind of). The threads are primarily in this forum. Which may include links to some of our blogs.
At the moment, there is only relative success in mashing, mostly due to the necessity of enzymes that may not be provided by the malted grain. Not to mention we also have to malt (sprout) our own grain. There have been some people working with buckwheat and millet, and I believe quinoa. And some of us who will potentially be using koji as an enzyme source.
2) Any gluten free store will have some of what we need. So usually health food stores, some normal grocery stores (Mostly for rice syrup) and certain brewing stores.
I buy sorghum syrup from my LHBS (www.homebrewing.org) but you can also buy from online sources like northernbrewer and the site give above.
I'm still considering where to get various grains from other than the healthfoods store, sorghum being the more difficult.
3) I haven't seen any beyond the occasional article about gluten free beer. The bulk of the information I find here, and it's up to date too.