I was going to use brown rice syrup and d-180 dark candi instead of the sorghum, however I was told a great method to use sorghum to reduce the strange taste. I think since it is my first gluten free batch I will just go with the traditional sorghum. The brew store said they carried some stuff stat neutralizes the gluten in any brew it had a name close to chloroform but I know that's not it. Supposedly you could add that to your batch that contains gluten and it makes it gluten Intolerant safe. I'm skeptical though since my sis in law is a full blown celiac.