Aileen, it’s fermenting, but is slow. The slow activity could be that the environment is not warm enough. What brand of vital wheat gluten are you using? And what water are you using?

Aileen, low carb sourdough starter does not behave bubble or expand) like a traditional starter. The reason is that your low carb starter doesn’t contain the carbs and starch. So fermentation looks completely different. Yours is moving. It has fermentation. You can see the bubbles forming in the first pic. It’s gentle right now due to other factors such as the water you are using or enviroment or not warm enough, etc. Your starter does have activity. I can see it in the pics. And you do have a little hootch at the bottom which means it needs to be fed. I would go a head and make your first baked good. But instead of prefermenting for 24 hours, go for 48 to increase the power of the lacto and wild yeast bacteria. Adding that cup of flour to the starter for the preferment will cause loads of bacteria action! You’re doing well! Just keep going. And try not to compare this process to the traditional one. It’s not the same.