Hey, I have been lurking for a little while to get a handle the best way to make a dark gluten free beer. This will be my second batch and I am curious on the roasting of the grains. I intend to roast some buckwheat along with some oats to add color and roasted flavors. The fermentables will be in the sorghum syrup (and possibly some rice syrup, too) so I am not attempting to malt - will I get better flavor with roasting the grains wet or dry?
And as an aside, I had some luck modifying the flavors on my first GF batch with a technique from Mosher's Radical Brewing book - I soaked some spices, chamomile and orange peel in vodka for 2 weeks and added at kegging to "lift" the sorghum flavors up to a more spicy belgian saisson style.