I have celiac disease and i haven't been able to enjoy good beer anymore so i have decided to brew it myself. I have read Mikkel Borg Brersø's book and studied home brewing for some time now. I am considering using millet malts, corn malts and buckwheat malts, i like the taste of buckwheat and corn, but i got the assumption those two would not do the job alone so i want to use millet malts also. Oat is a no go for me i can't tolerate that either. Rice? Mmeh. I like corn and buckwheat breads, so would they make a good beer? Haven't decided on hop qualities. Also yeast starter needs to be gluten free, but i can make that from millet malt i guess. Can you give me some advice or your two cents of gluten free beer?