Collaborating with some in my homebrew club on a recipe for our first gluten-free homebrew. We are currently planning to primarily use sorghum extract, as well as rice extract.
We are currently at the stage which we are identifying how best to increase the body and mouth feel of this beer without the use of gluten. Currently, we are of the belief that malto dextrine would be best (though I would love to hear better ideas :) ). Lactose was considered, but thought to be counteractive with the whole premise of a beer being gluten-free.
So if we are to use malto dextrine, in this style of beer, what would be a good amount to use, or how much would be too much? Main concern currently coming to mind is dangerously high sweetness levels.