As I hate being "that" person with the strange diet, it's difficult for me to talk about being gluten-free. But it does the body good, never been disease free for so long. Beer was the hardest thing to give up. There's a couple good ones out there, I'm really lucky to have the Fort Collins, CO-based "New Planet". It's a nice sorgum beer. All the darks that I like come from Belgium, are millet-based, and cost $5.99/pint.
So here I go, armed with very little knowledge, jumping into yet another hobby, and trying to do some good.
I got Stephen Buhner's book: Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. It's pretty interesting and has helped to simplify the process for my overly scientific and inquisitive (Dr. Vet Med) mind. So I started basic with a walk around my woods and a raid of the sweet stuff in my pantry. At least it will be gluten-free!
Thanks for any tips you might have brewing without gluten or malts!
Craig in Steamboat Colorado