Hey there, sorry it took so long for me to respond, for some reason my thread updates weren't posting to my email. weird.
Two things happening here: Gelatinization and Saccharafication. Gelatinization is when the starches become soluble and thus accessible to the enzymes responsible for turning those starches into fermentable sugars. Saccharafication of course is the process of turning those starches into fermentable sugars.
With many gluten free grains, the gelatinization temp is higher than the saccharafication temp. Thus, for decent efficiency, it is necessary to gelatinize the grains first, then rest them at a sacc. rest temp for starch conversion.
Unfortunately, the gelatinization temp for these grains is higher than the operating range for the saccharafication enzymes, and those enzymes start to denature at these higher temps (160-170 or so). That's why with high adjunct barley grists and for most GF grists it is necessary to add supplemental diatase, amylase, or other enzyme to aid in starch conversion after the gelatinization rest is complete and the mash has cooled.
jmitchell3 thank you very much for this post, this helped me out a lot and now things make a little more sense to me.
When dealing with most wheat based grains is the gelatinization temperature a lot lower and or lower than the saccharafication temperature?
I found this website
http://www.yofermentosingluten.com/#!gluten-free-all-grain-step-mash/c5j9
If this is true in order to mash without the addition of outside enzymes, one would need to first extract the beta and alpha amalyze then get the grain up to the necessary temperature for the gelantization rest and then cool and add back the extracted enzymes? Good Lord