You can get away with the rice solids...I use those from time to time and I've had fine results. The Briess High-Maltose 45DE rice syrup is the best, though...but it's harder to find. You'd have to go online, probably. The Lundberg stuff from Whole Foods I've found to ferment out drier than the Briess.
: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
: Chestnut Coffee Stout, another IPA, Wild Rice Brown, Blackberry-Kombucha Sour, Melon Pale Ale, and plenty more!
All gluten-free, all the time!
Check out my gluten-free brewing blog, beyondbarley.blogspot.com