chateau jiahu recipe tweaks

Hi. Loved the Chateau Jiahu, and am determined to create a gluten-free version that fits my health food diet thing.

I've gotten ingredients lined up, but would like to throw it out there, I am little unsure of what to substitute in for the barley malt.

I've found rice malt liquid, rice syrup solids, and brown rice syrup. The rice syrup solids seem most promising (as far as quality and ease of brewing goes) but still, Ive never substituted out the barley before.

Any helpful suggestions or tips when it comes to this would be great. Ive had this tweak on my mind for quite some time and am convinced that it will be nearly as spectatcular as the original.

Thanks in advance!

Monkeytortoise