Off topic: almost yes, but sometimes it difficult to keeps subjects separated.
We could start another thread or join a possibly existing other thread about the malting of GF grains elsewhere.
Potatoes add a distinct, but very mild flavour, difficult to describe. It's very pleasant, from what I remember, it's 16 years ago, it gives a kind of lightness to the beer and on the other hand a bit of a very thin syrupy feeling. I liked it a lot and it is a flavour that I'm sure almost anyone would appreciate. While writing this somehow barley wine comes to mind, but with less alcohol, although I imagine potato beer could be made very strong.
BTW, I am very sensitive to food and all kinds of other things. It's a mixed blessing, but it has forced me to pay a great deal of attention to what I eat and drink. I have been a vegetarian since the seventies and I recently switched to nearly 100% raw food, although I am including mainly barley (Belgian waffles, with sourdough) for the cold season again.
I remember my last 2 cups of coffee 30 years ago: for 2-3 days I thought I was going to die...
So I know very well how frustrating it can be when there a certain foods that we love(d) a lot that become taboo.
I hope everyone can see that I am trying to help you guys (girls?) find a way to be able to enjoy beer again. Having looked into it, I can now see that it must be possible.
You can ask me questions about malting and other subjects, I have been doing malting for many years, although I never tried corn or sorghum which look to be a viable option here.
On the other hand please don't expect a precise recipe (I never had, nor strictly followed anybody else's), we all need to develop our understanding and creativity.
This seemed like useful info:
http://www.nuworldfoods.com/cart/PDF/d_korn.pdf
I am wondering about the "maltability" of millet as well.