Can You Make a Gluten Free Stout? The Guide to Flavorful GF Brewing

January 10, 2026 •

4 min read

According to Coeliac UK, legislation permits beer containing less than 20 parts per million (ppm) of gluten to be labeled gluten-free, proving that traditional grains aren't the only path to a great brew. This means that yes, you can absolutely make a gluten free stout, and homebrewers are doing it with great success using alternative ingredients and careful technique.

Quick Summary

It is possible to brew a satisfying gluten-free stout using naturally GF grains like millet, buckwheat, and sorghum, or by using enzymes to reduce gluten levels in conventional grains. The process requires careful ingredient selection and specific techniques to achieve the characteristic dark color and complex flavors of a traditional stout.

Key Points

Embrace Alternative Grains: Use naturally gluten-free malts like millet, buckwheat, and rice to form the backbone of your stout.
Master Enzyme Conversion: Add amylase enzyme to your mash to efficiently convert starches into fermentable sugars, as gluten-free grains lack the enzymes of barley.
Utilize Dark Sugars and Extracts: Supplement with dark candi syrup, molasses, or dark sorghum extract to build color and flavor complexity.
Focus on Flavor Adjuncts: Enhance your stout's profile with ingredients like cacao nibs, coffee, or roasted nuts, added late in the brewing process.
Avoid Cross-Contamination: Practice meticulous sanitation to ensure a truly gluten-free product, especially if brewing on equipment that has been used for conventional beer.
Understand the Distinction: Know the difference between 'gluten-free' (made from GF grains) and 'gluten-reduced' (made from barley with an enzyme) for your own safety and for clear labeling.

The Core Challenge: Replicating Stout Characteristics Without Gluten

Creating a great stout relies on the roasted flavors and rich body that are typically derived from malted barley. Gluten-free brewing, particularly for dark beers, presents a unique challenge in replicating these essential characteristics without the foundational ingredient. The solution lies in a thoughtful selection of alternative gluten-free malts and brewing adjuncts.

Gluten-Free Grains and Extracts for Stouts

To achieve the dark, complex flavor profile of a stout, brewers must use a combination of naturally gluten-free grains and extracts. Each ingredient brings a different element to the final product, from dark coloring to nutty, roasted notes.

Roasted Millet and Buckwheat Malts: These are the workhorses of a gluten-free stout. Dark roasted millet and buckwheat malts provide the necessary deep color and roasted flavor notes that mimic traditional roasted barley and chocolate malts.
Millet and Rice Malts: Lighter roasted versions of these malts can serve as the base for the brew, contributing fermentable sugars and a lighter, biscuit-like flavor.
Sorghum: Often used as an extract or syrup, sorghum is a common base for gluten-free beers, providing fermentable sugars with a unique, sometimes slightly tart, flavor. Dark varieties can add caramel or molasses notes.
Candi Syrup and Molasses: Belgian candi syrup and molasses are excellent for adding fermentable sugars, color, and a rich, dark fruit character to the finished stout.
Flaked Grains: Flaked rice or quinoa can be used to add body and a smoother mouthfeel to the brew.

Specialty Ingredients for Flavor and Body

To truly capture the complexity of a stout, brewers often add specialty ingredients.

Coffee and Cacao Nibs: For a classic coffee or chocolate stout, adding cacao nibs and cold-brewed coffee late in fermentation can dramatically boost the flavor profile.
Lactose: For a sweet stout, lactose (milk sugar) can be added during the boil. As lactose is unfermentable by brewer's yeast, it remains in the finished beer, adding sweetness and body.
Roasted Nuts: Ground roasted nuts like hazelnut or peanut can be steeped in the mash or added in secondary to create a flavored stout.

Techniques for Gluten-Free Stout Brewing

The brewing process for a gluten-free stout has a few key differences from a conventional brew, primarily due to the lack of gluten and the different enzymatic activity of the grains.

Mash Conversion: Unlike barley, gluten-free grains often require supplemental enzymes to convert starches to fermentable sugars. Amylase enzyme is typically added to the mash to compensate for lower natural diastatic power.
Milling: Gluten-free grains like millet and buckwheat can be milled to a very fine powder, which increases surface area and improves conversion. This is a departure from traditional brewing, where a coarser mill is preferred.
Mash Regime: A multi-step or extended mash may be required to achieve proper conversion and a good fermentable profile.
Fermentation: Using a reliable yeast strain is crucial. Many English ale yeast strains, like Fermentis Safale S-04, are good choices for stouts.
Sanitization: Strict sanitation is always important, but paramount in gluten-free brewing to prevent cross-contamination from any lingering gluten-containing particles.

Gluten-Free vs. Gluten-Reduced Stout

It's critical for brewers and consumers to understand the distinction between a true gluten-free stout and a gluten-reduced one.


Feature	True Gluten-Free Stout	Gluten-Reduced Stout
Ingredients	Made with 100% naturally gluten-free grains (millet, buckwheat, sorghum, rice, quinoa).	Brewed with traditional, gluten-containing grains like barley.
Gluten Content	Contains no gluten ingredients in the recipe, with stringent lab testing to ensure zero cross-contamination.	Uses enzymes (like Brewers Clarex) to break down gluten proteins to below 20 ppm, the legal threshold for labeling.
Celiac Safety	Safe for individuals with celiac disease, provided there's no cross-contamination during production.	May not be safe for highly sensitive individuals or those with celiac disease due to trace amounts and potential allergic reactions to barley.
Flavor Profile	Can have a slightly different, often more rustic or earthy, flavor profile compared to barley-based beers, but excellent flavor is achievable.	Flavor is often very similar to a conventional stout, as the core malt base remains the same.

Conclusion: A World of Possibility for the GF Stout Brewer

Yes, crafting a delicious, full-bodied gluten free stout is not only possible but a rewarding challenge for any homebrewer. The key is embracing alternative ingredients like millet, buckwheat, and sorghum, and employing specific techniques to compensate for the lack of gluten. With the right mix of roasted malts, specialty sugars, and adjuncts like coffee or cacao, brewers can create a brew that rivals its gluten-containing counterparts in complexity and flavor. The rise of dedicated gluten-free maltsters and clearer labeling laws empowers brewers to produce truly safe and enjoyable stouts for everyone. You are limited only by your imagination and the breadth of high-quality gluten-free ingredients now available.

Full Circle Brew Co offers several excellent commercial examples of gluten-free beer for inspiration.

Frequently Asked Questions

The main challenge is replicating the rich, dark color and complex roasted flavors typically derived from malted barley, without using any gluten-containing ingredients.

Homebrewers use a variety of naturally gluten-free grains such as millet, buckwheat, rice, and sorghum, which can be roasted to different levels to achieve the desired flavor and color.

Yes, it is highly recommended to add a supplemental enzyme like amylase during the mash, as gluten-free grains have less natural enzymatic power than barley.

Dark color is achieved by using specialty dark-roasted gluten-free malts (like roasted millet or buckwheat), as well as dark sugar sources such as Belgian candi syrup or molasses.

Yes, some gluten-free stout recipes use gluten-free rolled oats to add body and a silky mouthfeel, similar to a traditional oatmeal stout.

Not necessarily. Gluten-reduced beer is made from barley and uses an enzyme to lower gluten levels below 20 ppm, which may not be safe for highly sensitive individuals or those with celiac disease.

You must use dedicated, thoroughly sanitized equipment that has never been in contact with gluten-containing ingredients. Any shared tools or surfaces pose a risk.