So a friend of mine with Celiacs asked me to brew a dark GF beer without sorghum. My initial thought was an oatmeal stout of sorts, but soon after I realized that there really aren't any GF malted oats, so I'm trying to think of other alternatives.
I thought I could simply substitute brown rice syrup for sorghum extract, but after a little research I learned that brown rice syrup is much more fermentable than sorghum, and the beer would be too dry and lack any body if I did this.
I also don't really know how I'd get the 'roasty' taste of a stout without roasted barley... I've seen examples of people using coffee and/or toasting oats/wild rice, such as this recipe:
I guess I just wanted to know if such a beer could be made without any sorghum, but with brown rice syrup + a maltodextrin addition for body. (And oats should add some body too, correct?).
Anyone have any experience with trying to avoid using sorghum altogether in a recipe like this?