One of the local guys suggested the exceptionally long steep/soak time of 4hrs to get max flavor and body from the grains because you get no conversion from trying to do a mash from any of the gluten free grains because of the lack of enzymes. I'm just trying to get the body to a level that it has the mouth feel of a good beer instead of water. Also the oats and buckwheat add some flavor characteristics of grains to the beer as close as possible to grain flavors from a mash. The candy syrup adds the color and some fermentables along with the others. To lessen the often noticeable metallic flavor from sorghum syrup I found through much reading that if it is a lesser percentage of the fermentables and it is boiled as little as possible it will help with that off flavor. My daughter likes bitter beers so I get to be heavy handed with the hops that's why I'm looking at more for the next batch, but from her description I determined that something more on the aroma end, late addition is probably going to be best.