mdblub

Recipes 

I am interested in making gluten free beer from grains like quinoa, buckwheat, and millet. From what I have read you have to malt them first just like barley has to be malted, however the other day I was in a HBS and the shopkeep told me that It is unnecessary to malt the grains. And that I just steep them with amylase enzyme to convert the starches to sugars. I thought that they must be malted first, then dried, then steeped with amylase.

Anyone have any information on this?

chickypad

Recipes 

Can't help you at all but there is an entire gluten-free brewing forum on HBT. Might check there.