I'm not entirely happy with it mind you. It really needs some malto dextrine and possibly some oats or something to give it some body. It has a very very weak head to it. Only my first shot at a GF brew.
5 Gallon Batch
6 lbs White Sorghum Syrup
1 lbs Amber Candi Syrup (homemade, not sure on exactly how dark it ended up so far as SRM goes)
1 oz Saaz @ 60min
0.5 oz Saaz @ 30 min
1.5 oz Saaz @ 0 min
Fermented with S-23 for 3 weeks @ 60-65F, 2 day rest @ 72F (not sure if it was needed, just head some bad stories about S-23), 3 day crash @ 32-45F. No secondary, bottled with 160g of Amber Candi Sugar. Ran about 5.5% ABV before bottling.
Again, I'm not overjoyed with it. It also really needs some serious aging, came out extremely green and only now are the hops coming through nicely. Tasted it prior to bottling and if someone had sat a bottle in front of me and made me guess what it was I would have said cider (must be that sorghum twang I've been told about). It has a wonderful aroma which I am very pleased with. Bitterness it right on for me, it is a fairly light beer. Just desperately needs some work on head retention and body. With some work I think it would be a nice hot day mowing the lawn kind of brew.
Moral of the story, don't brew it exactly like I did; the OP is right GF brews scream for citrus. Malto dextrine, orange peel, lactose, oats, orange flower honey, orange juice; I'm going to experiment with a all of them in a few 1 gal batches to see if I can get it the way I want it.
I'm also going to give a Roasted Oat stout a whirl sometime in the next few months when I have an empty fermenter and nothing to do with it. Going to look something like this:
3 lbs White sorghum syrup
2 lbs honey carmalized to ~50 SRM
1 lbs Amber Candi Syrup
1 lbs Roasted Flaked Oats, as dark as my nerves will let me get... I would guess 100-200 SRM
Malto Dextrine and Dexterose into the primary as needed to adjust for how roasting and steeping effects the oat yield and body
1 oz Chinook @ 60
1 oz Fuggles @ 0