Making my first Gluten free

For no other reason than I like the different flavor of the one's I've had. I intend on sticking to the Gluten free and will not be using any grain. I am using sorghum extract and local Amish molasses so far. I have heard of a few other things used through reading....but what have/do you ladies and gentlemen used/use to add to this recipe? I understand that options may be fewer, but I'm sure there are some creative ones.

Thanks folks....

I've not used molasses because I've heard it leaves a metallic taste. I know new planet uses it and I haven't tasted anything metallic in them.

You will find a bunch of information on ingredients on this forum. Some I have used and recommend:

Belgian candy syrup (use the inverted sugar not the hard candy kind)
Brown rice solids - my LHBS does not carry the syrup so I have used the powder
Maltodextrin - about 8 oz per 5 gallon batch works well
Crushed corriander - I have used up to 8 grams per 5 gallon batch added just before flame out. I think others have used more
Orange peel

Thanks fellas! BTW.....love New Smyrna! Especially Pub 44!

Sorghum twang is real. Don't use very much of it unless you want to age your beer for 9 months.

see my recipe post for an Idea of how a mostly-sorghum brew is going to turn out.

I think the recommendation is to only have it be 1/4 to 1/3 of your fermentables.