So in the absence of a batch of slurry what are your thoughts? My plan was to make a 2 quart starter today, then add another quart of starter wort to the original to give me a gallon starter.
That won't give you the cell count of a gallon starter, or even a 3 quart starter. You need to increase the volume at each stage to get substantial growth.
For a 1.110 beer, you need about 400B cells. I'm guessing you're limited by the use of a gallon jug? In that case make a 1 L starter, let it ferment out, chill and decant, then add another 2.5 L of wort. Shake up both stages as much as possible. Again, I'm assuming you don't have a stir plate.
To add yeast at bottling, just use the cheapest dry yeast you can find (probably Nottingham), rehydrate about 1/4 of the packet, and add it to the bottling bucket. You don't need much yeast to carbonate.