Most "low carb" beers are brewed with some adjuncts and start at low OG. Less barley = less gluten, but it certainly doesn't mean low gluten or gluten free.
You can lower the carb content of finished beer by
a) brewing low alcohol versions
b) mash for a dry beer - eg mashing very low or long so that most of the carbs ferment into alcohol.
c) add simple sugars that will 100% convert to alcohol
d) brew lagers. Lager yeast eat a wider range of carbs
Of course, those will make your homebrew taste and feel a whole lot more like the commercial versions you are trying to avoid.
So FG = carbs.
Is it possible to raise FG without raising carbs?
Gravity is the concentration of sugars in the wort. Fermentation is converting those sugars to alcohol.
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