hbdoc83

Recipes 

I have been exploring gluten free brewing for my brother with celiac disease. I have been using sorghum extract as the base for all ales.

The problem is that the beer always has a citrus flavor. This can interfere with some of the flavors in certain recipes. I was wondering if anyone has a recommendation for other gluten free grains/extracts that could possibly be used?

igliashon

Recipes 

Sure. Rice extract, candi syrup, honey, tapioca syrup, molasses, maple syrup, home-made caramel syrup, corn syrup. For grains, millet, buckwheat, rice, wild rice, corn, quinoa, oats, and amaranth.

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Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Multi-Grain Winter Wit, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout
Primary: Chestnut Saison
Secondary: Mosaic IIPA, White IPA
Planning: Chestnut Stout, some kind of amber
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com