Originally Posted by the_rayway
Hmmm, it looks like I'm going to be in for quite the ride!
I wonder if it will be like GF baking: the more different types of grains/starches etc. that you include, the closer you get to an approximation of 'real bread'. If you just use buckwheat, or rice flour, it always tastes exactly like that.
It looks like this will require much more research than I had anticipated
Have you ever tried a Green's (Endeavor, Quest, Discovery)? They are made with malted gluten-free grains, and use a variety--millet, sorghum, buckwheat, rice, and maybe quinoa, IIRC. They're good, but still not very malty. Worlds away from New Planet or Redbridge, but even their Amber has a kind of thin sourness that I find in most GF beers.
I actually think the "variety" approach may not be the way to go; I'm thinking that it's better to go with a single variety of grain and just appreciate its unique flavor...it might still be grainy and malty, just not like barley. I'm very curious about buckwheat, I haven't done much with it yet but the bloke at glutenfreecraftbeer.com seems pretty into it. Other brewers seem pretty into millet, but at least using the unmalted stuff I haven't had any amazing results. I am starting to think that sprouting/malting makes an important difference, though.