I thought I would share my recipe for a gluten free raspberry and blackberry beer that I make that my gluten intolerant wife enjoys (and actually I do to). We've done a couple of variants on it so I'll share those too.
It is really a knock off of Papazian's "Cherries in the Snow," which is a beer my wife's father used to make when she was younger and not sensitive to gluten.
I use about 2.5lbs each of raspberries and blackberries.
2oz of tettnang hops
6lbs of dry rice malt
1lb of orange blossom honey
The last one I made like this turned out to be about 7%, was very dry, carbonated very slowly, but was very good.
We use fresh fruit and freeze it. You could likely use pre-frozen fruit.
This makes 5gal batches but I don't have enough capacity to boil 5gal at once so I usually boil between 2 and 2.5gal. With the addition of the fruit at the end I tend to stick to just 2gal with this beer.
I bring the water to a boil, add the rice malt, and the honey (more about that later). I do an hour long boil with about 1/3 of the hops added at 60min, 1/3 at 30min, and the last 1/3 at 15 min. Once the our is up I let the wort cool to about 160* and add in the frozen fruit. As it warms I smash it against the side of the pot. I then stir for 10-15min while keeping the wort between 150-160*.
I then cool the wort and add it to 2.5 - 3gal of water in my 6gal carboy.
I pitch the yeast dry (I seem to get something different every time I go to the brew store so I can't make a recommendation). I let it ferment in the primary for 2 weeks, transfer it to a secondary for two weeks, and then bottle it with 5oz of priming sugar. It seems to carbonate very slowly (at least 2 weeks for any action).