Amylase enzyme and unmalted buckwheat
 

I'm looking into gluten free ingredients and got this crazy idea to skip the buckwheat malting process and instead use amylase enzyme to convert the starch. Does anyone know if the amylase enzyme sold in HB stores are gluten-free?

Thanks
FF

You would have to track down the specific manufacturer, but amylase enzyme in general is manufactured using bacteria and it's unlikely they use gluten in the process.

Did you try this and did it work? I tried to convert some corn with amylase and it did not work. Don't know if the amylase was old (does it get old) or if I didn't add enough (if you add too much is this bad for you) or what but I had no success with that.

Just spit in the starch a bunch... amylase is found in your mouth :)

Isn't dogfish head coming out with a beer where they all spit in the mash? Its supposed to emulate a classic method of brewing or something.

Edit: http://www.dogfish.com/brews-spirits/the-brews/brewpub-exclusives/chicha.htm

Found it ^

Apparently it was harder than they expected...

http://www.nytimes.com/2009/09/09/dining/09beer.html?scp=1&sq=chicha&st=cse

Call me a prude but I have a problem with consuming the bodily secretions of a another dude regardless of their source.

No chicha for me thank you.

+1 on that I would never ever think of doing something like that for people to consume

But I assume you'll drink milk from a cows utter, or perhaps rotted milk made into fungus infested blue cheese? And milk isn't even brought up to a boil like wort is, and some blues are made from milk that isnt even pasteurized, just straight from that hairy teet.

What an intriguing brew! I'd love to try it.