hmmmm...is this how it's supposed to taste?

I have absolutely zero frame of reference on gluten free beers. I've never had one in my life. That fact aside, I decided to brew a gluten free batch for my mother-in-law a little while back. I used a variation of a gluten free fat tire clone I found on this site...here's the recipe after I tweaked it just a bit:

6.5 lbs white sorghum liquid extract
2.5 lbs rice syrup solids
6 oz molasses (late boil addition)

1 oz Columbus - 60 mins
.25 oz Cascade - 20 mins
.25 oz Cascade - 5 mins

Used Safale 04 using a gluten free starter

Fermented for 3.5 weeks at an ambient temp of 66. It ended up at about 6.5% ABV.

So here's the deal. I cracked open a bottle today after two weeks of bottle conditioning and it tasted pretty bad to me. I taste a very fruity, almost wine/metallic taste. I know the beer is young, but normally I get a pretty good feel for what it's going to taste like when I crack that bottle at two weeks. The event that I brewed this for is on the 20th, so it still has almost two more weeks to condition, but I'm worried about the taste.

As I said, I have zero experience with gluten-free beers/ingredients...so is this what GF beers taste like??

I think you've pretty much hit the sorghum flavor, or at least what we all consider to be the typical sorghum flavor is. We're all finding or attempting to find ways to either blend it.for good use, ir to find ways to eliminate it by omitting sorghum or using altering ingredients, or malting our own.

The metallic taste could be something else, but wine-like is a common adjective as is fruity, lemony, citrusy, or weird.