Gluten-Free Homebrewing: Crafting Delicious Beer for Gluten Sensitivity

This guide covers everything needed to start brewing delicious gluten-free beer at home from sourcing ingredients to bottling the final product safely. By embracing the creative challenge, gluten-free brewing unlocks new possibilities.



8/25/20237 min read

a glass of beer
a glass of beer

Gluten-Free Homebrewing: Crafting Delicious Beer for Gluten Sensitivity

A growing number of people aim to reduce or eliminate gluten in their diets due to celiac disease, gluten intolerance, or other health reasons. Yet many beer lovers face disappointment when realising traditional barley-based beers are no longer an option. This leads gluten-sensitive homebrewers to pursue replicating the beer drinking experience through entirely gluten-free recipes and techniques.

While gluten-free brewing requires substituting traditional malted barley with alternate grains and starches, innovative homebrewers prove it is possible to handcraft flavourful gluten-free beers with some adaptations. With careful recipe formulation, modified equipment, and cross-contamination vigilance, homebrewers can successfully brew gluten-removed beers for enjoyment by all.

This guide covers everything needed to start brewing delicious gluten-free beer at home from sourcing ingredients to bottling the final product safely. By embracing the creative challenge, gluten-free brewing unlocks new possibilities.

Key Gluten-Free Homebrewing Takeaways

Follow these tips to brew stellar gluten-free beer:

  • Source validated gluten-free grains and adjuncts from gluten-free suppliers to prevent cross-contamination.

  • Dedicate separate equipment for gluten-free batches or thoroughly sanitise shared items.

  • Substitute traditional barley malt with creative blends of gluten-free grains and starches for bases.

  • Craft recipes focused on hops, yeast character, fruits, and spices to carry flavours.

  • Adapt processes like extending mash times, vorlaufing carefully, and boiling longer for unmodified grains.

  • Pitch adequate healthy yeast into extra aerated wort for vigorous fermentation.

  • Filter or add finings to compensate for missing barley proteins.

  • Package very carefully to avoid any gluten contamination risk.

  • Experiment with small batches and take detailed tasting notes. Adjust recipes accordingly.

  • Above all, have fun pioneering tasty gluten-free beers to share with everyone!

Sourcing Gluten-Free Ingredients

Since barley contains gluten, the essential first step for homebrewing gluten-free beer is substituting barley malt with compliant gluten-free grains and adjuncts.

Gluten-Free Grains

  • Sorghum - Provides protein and tannins for gluten-free beer recipes. Imparts a crisp, light flavour. Use red or white sorghum syrups.

  • Millet - Gluten-free cereal grain that contributes proteins. Adds a malty, sweet flavour.

  • Buckwheat - A staple in gluten-free brewing. Offers nutty, toasted flavour notes. Buckwheat honey also works.

  • Rice - Rice syrups and flaked rice aid fermentability and body. Pair with sorghum.

  • Corn - Dextrins in corn help provide mouthfeel and foaming. Use flaked maize or corn syrup.

  • Quinoa - High protein levels make quinoa a helpful addition for head retention and body. Adds nuttiness.

Starchy Adjuncts

  • Potatoes - Provide fermentable starches. Use mashed potatoes or potato flakes.

  • Tapioca - Fermentable tapioca starch aids body and head retention.

  • Arrowroot - Adds viscosity and fermentability. Use powdered arrowroot.

Other Gluten-Free Ingredients

  • Sugar - Cane or beet sugar helps gluten-free beers ferment and adds lightness.

  • Honey - Honey complements grain flavours with sweetness in gluten-free brews.

  • Fruit - Fruits naturally gluten-free. Add juices or purees for flavours and fermentables.

  • Spices/Herbs/Tea - Gluten-free botanical additions lend complexity like ginger, orange peel, chamomile, coffee.

  • Hops - Impart bitterness, aroma, flavour. Ensure uncontaminated by barley or wheat.

Evaluating Ingredients

When sourcing ingredients, scrutinise packaging for “gluten-free” certification symbols or check manufacturers. Call to verify if uncertain. Cross-contamination easily occurs. Purchase validated gluten-free ingredients from gluten-free suppliers. If needed, email companies to ask about their gluten testing protocols and thresholds.

Adapting Processes and Equipment

While traditional brewing processes generally apply for crafting gluten-free homebrew, cross-contamination requires vigilant equipment and handling precautions.

Preventing Cross-Contamination

Tools & Surfaces

  • Dedicate separate equipment like mash paddles, fermenters, syphons, etc. only for gluten-free brewing. Label clearly.

  • Thoroughly scrub all surfaces contacting gluten-free beer with hot PBW or alkaline brewery wash then rinse well.

  • Avoid plastic equipment more prone to scratching where gluten hides. Stick to glass and stainless.

Grains & Adjuncts

  • Wet mill gluten-free grains separately from wheat/barley malts. Never reuse a shared mill.

  • Store gluten-free grains in clearly marked separate sealed containers away from wheat or barley storage.


  • Always mash and brew gluten-free beers first before non-GF beers to avoid equipment traces.

  • Replace vinyl brewing tubing between gluten and gluten-free batches or use silicone tubing easier to sanitise.

  • Never pitch active yeast slurry from non-GF beer into GF brews. Pitch from fresh starter yeast instead.

  • Prevent airborne dust spread by keeping ingredients and processes contained.

Equipment Considerations


  • Mill gluten-free grains separately from conventional malts using dedicated mills to prevent mixing.

  • Impact mills may increase starch availability versus crushing mills.

  • Conditioning agents like rice hulls can help with milling.

Mash Tun

  • Stainless or aluminium kettles avoid absorption like plastic.

  • Metal mesh filters help separate spent grains.

  • Longer mash times extract maximum fermentables from starchy grains.

Boil Kettle

  • Unmodified grains benefit from boiling to improve starch conversion.

  • Low protein levels make hot/fast sparging ideal to maximise sugars.


  • Glass, stainless or aluminium fermenters avoid scratching.

  • Use fresh yeast starter instead of repitching to prevent gluten carryover.

Kegs & Bottles

  • Ensure kegs and bottles are thoroughly cleaned and sanitised before GF beer fillings.

  • Consider GF designations on caps or bottle neck labels.

Adapting Gluten-Free Recipes

Crafting satisfying gluten-free beer requires careful recipe formulation and iterations.

Base Malts

  • Substitute barley malt with a blend of sorghum syrup and rice or millet syrup as a fermentable foundation.

  • Malted buckwheat, quinoa or corn provide gluten-free “graininess.”

  • Chestnut flour or potato starch add body. Sweet potatoes boost fermentables.


  • Fruits like tart cherries or raspberries balance sweetness from additions like honey or brown rice syrup.

  • Spices like coriander, orange peel, coffee complement and enhance lighter grain flavours.

  • Limit adjuncts to 10-15% - multiple gluten-free grains build better backbone.


  • Calculating IBUs helps balance sweetness with targeted hop bitterness since less malt flavours are present.

  • Dry hopping provides aroma and flavour when fewer specialty malts are used.


  • Use balling tolerant yeast strains like English or Belgian varieties. Monitor final gravities.

  • Lower flocculating yeast leaves beer clearer despite lack of haze-producing proteins.

Balance and Body

  • Add starch additions like rice, sorghum, corn in proper ratios to achieve desired body.

  • Use small amounts of dark grains like roasted buckwheat for colour adjustment without astringency.

  • Limit all grains to 65-70% of fermentables - let sugars make up remainder for fermentability.

  • Pay attention to "thinness" - increase flaked grains/starches to improve mouthfeel.

Try Small Test Batches

Start with 1 gallon test batches to trial ingredients and get the feel for recipes before scaling up to full 5-10 gallon batches. Making adjustments is easier.

Brewing Process Adaptations

While typical homebrewing processes apply to crafting gluten-free beers, a few adjustments optimise results:


  • Conduct a cereal mash on starchy glutinous adjuncts like quinoa before adding enzymes.

  • Extend main mash time to 60-90 minutes for enzyme conversion on gluten-free grains.

  • Mash in 140-150°F range provides enzyme activity in the absence of barley malts.

  • Vorlauf slowly until the wort runs clear. Recirculate to avoid stuck sparges from grain bits.

Lautering & Sparging

  • Batch sparge evenly over grains. Drain each completely before the next spray.

  • Rinse grains thoroughly - gluten-free beers rely fully on extracted sugars with no barley malt backbone.

The Boil

  • Boil wort 60-90 minutes to improve starch conversion in unmodified grains.

  • Add Irish moss or whirlfloc tablets to help coagulate proteins and settle haze without barley protein.


  • Aerate wort extra heavily before pitching yeast to encourage growth with fewer sugars.

  • Use yeast strains prone to high attenuation like English or Belgian ale varieties.

  • Let fermentation finish completely - monitor with gravity readings.

Maturation & Fining

  • Lagering helps clarify and smooth lighter bodied gluten-free beers. Cold condition 1-2 months.

  • Add finings to settle out particles without gluten for clearer beer, like Biofine Clear or gelatin.


  • Prime with corn sugar rather than barley malt extracts to maintain gluten-free status.

  • Ensure bottles and kegs are thoroughly cleaned before packaging. Change vinyl tubes.

Tips for Gluten-Free Beer Styles

Certain beer styles tend to translate well into delicious gluten-free homebrew interpretations:

Golden Ales

The crisp, clean nature of golden ales complements lighter gluten-free grains like sorghum, millet and rice. Boost body with tapioca.


Strong hop flavours and aromas balance the lighter maltiness of GF grains. Play with tropical or juicy hop varieties.

Stouts & Porters

Roasty grains like buckwheat, quinoa and brown rice make satisfying dark gluten-free beers. Add coffee, vanilla or fruit.


Rustic and refreshing, tangy Belgian yeast flavours pair nicely with earthy GF grains like buckwheat and millet.

Sour Beers

The intense fruitiness of sour beer yeasts and bacteria taste great alongside lighter GF grains. Experiment with fruits.


Naturally gluten-free, ciders avoid grain issues entirely. Try interesting heirloom apple varieties.

The combination of recipes favouring hops, adjuncts, and warmer fermentation alongside proper processes enables homebrewers to successfully handcraft excellent gluten-free beers.

Avoiding Gluten-Free Brewing Pitfalls

Gluten-free brewing comes with some unique potential pitfalls. Here are troubleshooting tips:

  • Problem: Beers finish thin or watery

  • Solution: Increase the body with flaked corn, rice hulls or starches like potato or arrowroot. Use proteins like quinoa. Lower mash temperature.

  • Problem: Cloudy or hazy appearance

  • Solution: Add kettle finings and lager cold. Use clarifying agents like Biofine or gelatin. Filter if needed.

  • Problem: Not fully fermenting to expected FG

  • Solution: Check yeast health and pitch sufficient amounts into highly aerated wort. Use alternate yeast strain.

  • Problem: Stuck sparges when lautering

  • Solution: Crush grains extra fine and condition with rice hulls. Recirculate to build a filter bed.

  • Problem: Husks lodged in finished beer.

  • Solution: Use mesh filters when transferring to the boil kettle and fermenter. Add extra filtration steps when packaging.

  • Problem: Lingering gluten detected in beer

  • Solution: Thoroughly isolate and sanitise any equipment. Change soft components like tubing. Use fresh yeast.

Savouring the Gluten-Free Homebrewing Experience

Gluten-free brewing requires extra diligence, but with dedication and trial and error, homebrewers can craft libations every bit as delicious as conventional beers to share with gluten-free family and friends.

Satisfaction Sharing Homebrew

One of life's great joys is sharing homebrewed beers with others. When you can provide safe gluten-free beers that taste amazing, it means so much.

Creative Formulation Fun

Devising tasty gluten-free beer recipes allows new levels of creativity combining gluten-free grains, unconventional yeasts, and fruity hops and adjuncts into novel brews.

Appreciation of Challenges

Overcoming technical obstacles in gluten-free brewing brings deep rewards and satisfaction in mastering the methods to make flawless gluten-free beer.

Expanded Community

By brewing quality gluten-free beers, homebrewers build understanding and community with those who have celiac disease and food sensitivities. Their gratitude is immeasurable.

Do not be daunted by the nuances of brewing gluten-free beer. With some adjustments and vigilance, you can become a gluten-free brewing craftsperson, opening up the world of homebrewing to more people. Brew on!

beer filled clear mug
beer filled clear mug
four beer glasses filled with liquid on wooden tray selective focus photography
four beer glasses filled with liquid on wooden tray selective focus photography