Brown Rice Syrup - anyone tried it?

Brown Rice Syrup has an interesting profile:

http://en.wikipedia.org/wiki/Brown_rice_syrup

"The final product is 45% maltose, 3% glucose, and 52% maltotriose"

I'm steering away from malt due to gluten-free concerns.

I'm wondering if anyone has tried it with cider, and if anyone has any predictions as to what influence it may have.

I cook/bake with it. It has a subtle, complex flavor. More body that agave. It doesn't have that back-of-the-throat scratch that honey has.

thanks

You'll end up with a graff. Which is an interesting cider/beer beastie.