one of my coworkers enjoys beer but cannot have it most of the time she is part of the BMC crowd, anyone happen to know of a glutten free recipe that would be suitable for the BMC crowd, im not picky on the style and my LHBS does sell sorghum syrup so I guess extract is my only option

HBT has an entire section on Gluten Free brewing. Good luck finding a decent recipe.

there was a recent Sunday Session on the Brewing Network where they talked about gluten free brewing. haven't listened yet, but it's out there. Sam Caligione (the founder of Dogfish Head) was a guest... not sure what he, specifically, was talking about, but he's always been fun when he's been on the show. you can download directly from their site, or grab their podcasts through iTunes (maybe android market, too?).
http://thebrewingnetwork.com/shows/824

and yes, homebrewtalk.com might have be a better reference for gluten free... i don't think there's anything on here (so that leaves room for you to be the first!).

they even have a write up about that Sunday Session episode:
http://www.homebrewtalk.com/f164/sunday-session-gluten-free-show-287005/

as well as a whole forum for for gluten free brewing (like TBW said):
http://www.homebrewtalk.com/f164/

Dogfish Head just came out (or is coming out) with a gluten free beer. They use Sorghum syrup and buckwheat honey (and maybe strawberries?) in it.

Actually, if she can tolerate oats, you could go for an all oat-malt beer.

Thomas Fawcett Oat Malt allegedly contains enough diastatic power to self-convert, though you may need to go long on the mash, and may want to do a stepped mash with a beta-glucan and protein rest...and it might be awfully high in flavor for a BMC drinker.

But, you might be able to get somewhere, especially if you pick up some amylase enzyme (or beano) to make sure things are fully converted...and an extra long mash might be a good idea, too.

Maybe do a Mr. Beer-sized test batch of 4 lbs of Oat Malt, 1 lb of minute rice or flaked corn, with amylase or beano added to the mash to aid in conversion...depending on how much the enzymes cost, you might be able to go half corn/rice and half oats, and get something kinda interesting.

Depending where you wanna go with this, you could probably even toast some old fashioned or quick oats to act as a specialty grain, simulating amber malt (sorta), or even roasted barley if you cook the crap out of it.

Also, be sure to use dry yeast (I know Danstar's are Gluten free, but I'm not sure about Fermentis's), and ask her how gluten intolerant she is...if she's really sensitive, you might not want to try, because the Oat Malt isn't malted in a gluten free facility, so there's the potential for cross-contamination.