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There are basically two ways of making gluten-free beer: Use gluten-free ingredients, like sorghum, buckwheat, millet, quinoa etc. It's doable, but it's likely it won't taste quite like "regular" beer. Use enzymes to break down the gluten, something like Brewers Clarex, which is sold by White Labs as "Clarity-Ferm". This stuff is added with the yeast and ...

There's a ton of information on gluten free brewing over on the Homebrew Talk Gluten Free Forum. One of the more interesting things I saw over there was the use of roasted chestnuts to replace the malt extract when making gluten free beer. I tried it last fall, and while it wasn't perfect, it was much better than any of the commercial sorghum beers that ...

BYO did a story on Gluten-Free brewing in their Mar/Apr 2007 issue. The online version is here. This includes an all-grain recipe for those who are brave enough to malt their own sorghum. There is an extract version of the recipe here which uses Briess sorghum syrup and honey as fermentables.

Maltodextrin isn't sweet, or certainly nowhere near as sweet as succrose - from 1/10 to 1/4 as sweet depending upon the type. 200g in 5 gallons can give a slight improvement in body. 500g would make a significant difference. 1kg and you'd almost need to cut your beer in slices to serve! :D Even with 1kg the amount of sweetness added will not be ...