Originally Posted by celiacsurvivor

You can sprout any grain, this is the malting process and is how the starches are transformed into sugars that the yeast eat to make alcohol.

If you do not sprout the grain you will have to add enzymes to your mix to modify the starch. Here is some info on how to do that
http://www.aussiehomebrewer.com/forum//index.php?showtopic=39204&hl=gluten+free

There is a great guide to malting and roasting GF grains here;
http://www.aussiehomebrewer.com/forum//index.php?showtopic=11096&hl=gluten+free