All grains have the necessary [everything] to break down their starches; those starches are food the plant stored for its own use and it's evolved the ability to eat its food. Enzymes are tough because you need to make sure you don't denature them somewhere in the process. The necessary calcium and whatever other chemicals should remain, and mashing/kilning/roasting shouldn't destroy those.
The real challenge is producing properly diastatic malt. There's actually a fair bit of very technical information floating around, and if you work at it you can glean some useful information. A lot of it is research into pseudocereal food production and/or alternative brewing in 3rd world countries.
Primary: Fish Face IPA
Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot