After some looking, I'd say give a shot at the recipe mentioned in this thread:
https://www.homebrewtalk.com/f78/gluten-free-wicked-messenger-wit-172452/
Ingredients:
------------
7 lbs Sorghum Syrup (30 min)
1 oz Hallertauer, pellet 3.8% (60 min)
.50 oz Hallertauer, pellet 3.8% (5 min)
.25 oz corriander seed, cracked (flameout)
.25 oz bitter orange peel (20 min)
.5 oz sweet orange peel (20 min)
1 tsp yeast nutrient (20 min)
8 oz maltodextrine (5 min)
1 pkg SafBrew Specialty Ale (T-58)
Carbed with 3.8 oz corn sugar
Personally, I'd do 50/50 rice syrup solids/sorghum instead of all sorghum, or maybe 3 lbs sorghum, 3 lbs rice solids, and 1 lb light honey (at flame-out), and possibly steep a couple pounds of home-toasted quinoa prior to the boil for 30-60 minutes. I also wouldn't add the sorghum until flame-out, that seems to be helpful in minimizing the "twang".
Good luck!