I have Celiac. I used to brew beer.

Anheuser-Busch's Red Bridge isn't too bad. I think it's as good as a lot of homebrew I've had. It's made from sorghum. They leave it a little sweet to give it body. I'm thinking they probably filter out the yeast prior to it finishing fermentation, or else it would ferment out dry and thin. Like Zima. You're just not going to get a good malty beer without malt...

A long time ago I read a guy's blog (at least 12 years ago) on making beer from quinoa. He had to malt the quinoa, which sounds like a big hassle. I tried to grow quinoa once to make beer, but it was a total bust.

The nice thing about sorghum is you can buy sorghum syrup. I would think you could just use the sorghum syrup in place of malt extract and proceed as usual. Make sure your yeast is gluten free. I made some cider from dried yeast recently and the package was marked "gluten free". It was made by LALVIN.

I have some sorghum syrup and some hop pellets and now I have that yeast going, so maybe I'll give it a try. For the cost of the sorghum syrup though, it's probably no cheaper than buying Red Bridge.