I don't know about the rest of y'all, but here in CA we apparently grow a lot of rice, and specifically a lot of interesting rice varieties. Red rice, pink rice, purple rice, black rice, wild rice, short-grain, long-grain, aromatic, sticky rice...etc. I know rice has a reputation for adding little to no taste, but I reckon that's mostly because it's raw polished white rice we're talking about. It seems like most of the people here using gluten-free grains in their beers tend to avoid rice unless they're using rice syrup, but has anyone experimented with using different varieties of rice and/or toasting the rice in different ways? Since many gluten-free grains seem to contribute undesirable or unusual tastes (buckwheat and sorghum being the strongest), or are prohibitively expensive (quinoa, teff, and amaranth seem to be expensive and/or hard to find), I'm wondering if maybe the ideal solution might be rice? I'm definitely going to try mashing some of the more unusual rices available to me (using amylase enzymes) and see what I can accomplish.