I've been doing this: take 7 or 8 cups of husked millet (Available from grain & feed stores - very cheap!) and make African beer. Do not use unhusked millet.
Soak it for 24 hours, then rinse it every eight hours until it sprouts. Roast the sprouted grain at 170 for an hour, and up the heat until it turns the brown you want it. Boil it and take out the water for your wort and keep adding water to the boil until you have a 5 gal. batch.
Add 5 or 6 cups of sugar, let it cool (Use ice) and add your chosen gluten-free yeast that has foamed in a cup of sugar water when it is all room temp.
Add boiled ginger and/or juniper berry water for those who have arthritis, it helps!
Ferments in about four days, then bottle with priming sugar one tsp. per 18 oz. bottle, and then decant to another bottle before drinking. High in vitamin B and very used on the African Continent.
When so roasted, it is a deep caramel flavor but the added ingredients help. If you can afford the shipping, use sorghum or tapioca syrup instead of sugar. Whatever hops and yeast you choose will also enhance the flavor.