Malting gluten free grains.

I am interested in making gluten free beer from grains like quinoa, buckwheat, and millet. From what I have read you have to malt them first just like barley has to be malted, however the other day I was in a HBS and the shopkeep told me that It is unnecessary to malt the grains. And that I just steep them with amylase enzyme to convert the starches to sugars. I thought that they must be malted first, then dried, then steeped with amylase.

Anyone have any information on this?

Can't help you at all but there is an entire gluten-free brewing forum on HBT. Might check there.