??? Someone steeped the state of Oregon in their beer??? I presume you meant "oregano" and got auto-corrected. Well, I've brewed with plenty of herbs, and I'd say if this is your first GF beer, don't go too crazy. Oregano never struck me as a good idea. And garlic powder??? Noooooooo...forget it! Terrible terrible terrible idea. If you're hell-bent on throwing some herbs in it to make it taste like foccacia or something, a wee bit of sage, rosemary, and/or basil in secondary would be the ticket. But please, take it from someone whose first three GF beers were gruits: there's something to be said for playing it safe. I ended up with two undrinkable batches and one that only reached drinkability after many many months. To this day I've tried many times to brew with herbs, and the only ones that have yielded good beer are wormwood, juniper, yarrow, sarsaparilla, coriander, and chamomile. I'm optimistic about rosemary and sage, I just haven't given them a second try yet. But herbs just add in another variable that can screw up your beer, on top of variables like yeast health, ambient temperature, hop choice, and brewhouse efficiency. And to date, I've never had an herbbed beer that I thought would have been terrible without the herbs.