Is there any available research on the optimum mash temperatures for the various gluten-free grains? I've been reading a lot lately about the steps used in mashing barley. But it occurred to me that buckwheat, millet, teff, and other gluten-free grains do not have the same enzymes as barley. Nor do they necessarily need certain steps. It's also possible they might benefit from other steps that are irrelevant to barley. But I haven't found any helpful information.
If by "sanitized" you mean "rinsed under hot water and glared at sternly" then, yes, I sanitized my equipment.