As the others already mentioned, you need some malted grain in the grist to convert the starches into sugars. How much? Depends on the diastatic power of the malt used. Or you need to add some additional enzymes. But then we are already talking grain alcohol. Wrong forum.
A nice beer to use some non malted grain would be a classic American Pilsner. Search for that and/or cereal mashes.
And yes, this is not really for brewers who just start out. Not only is the mashing more complicated, large amounts of adjuncts, which non malted grains are, can also lead to fermentation problems.
Kai