I made a GF beer for my brother with Sorghum, Buckwheat, and honey. I used the same process with the sorghum but with the Buckwheat I kilned 1 lb with quite a bit of moisture still in it at 180 degrees to get a caramel flavor. Then I kilned 2 lbs completely dry at 300 degrees to get a darker color and more flavor. Then with one more dry pound, I cranked the oven up to 450 to get a really dark roast and put it in a grain steeping bag once all mash was collected before the boil like steeping grains in an extract batch. The second I pulled it out, rich dark color drained out and immediately darkened the drab color. Next time I'll just ad it to the mash but I really wanted to see what difference the dark roasting made. I pitched with Wyeast ringwood without smacking the pack and added 1 lb honey to the secondary. As I was carbonating it, I went out and got some commercial GF beers like red bridge and all that for comparison. There was no comparison. I hopped mine like an IPA and it actually came out with flavor. . I shipped a case to my brother. I kept the rest for myself and actually drink it over real beer sometimes. Its true that you cant call GF brew "beer" but it is a completely different beverage that somewhat resembles beer. I am not gluten intolerant but cant wait to try my next batch because there is a lot of unknowns. It is open to exploration and interpretation where beer is simply water, malt, hops, and yeast. It is just more exciting. Next batch, I will use wild rice and molasses. There are many possibilities.