Quote:
Originally Posted by wookster
What do you use as the main ingredient? Sorghum? I am trying to develop a gluten free recipe for beer but would prefer not to use sorghum as for me it has a distinct flavor that I really don't prefer. I am looking at brown rice and millet but I can't find malted rice in calgary and am too lazy to malt it myself.
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Half Sorghum and half brown rice syrup. You can order the sorghum syrup online from most Canadian suppliers. I get the rice syrup from Amazon or Community Natural Foods. You need the sorghum though, as it provides the proper fermentables. Rice syrup alone doesn't work well. The trick to losing the sorghum taste is to not rush it. 2 months fermentation, then after a month or so in the bottle it starts to go away. Really good by 4-6 months. You celiac, or just want to try making a gluten free one?