Colorado Malting Company--the only company I know of that sells malted gluten-free grains for brewing--appears to be back in business, although my attempts at getting an order through to them have only met with silence. Their prices are incredible, $1.60/lb for the most expensive of their malted grains.
The thing with making beer out of these grains is that no one has any idea how to make it come out good. We're all kinda grasping at straws. It doesn't mean it can't be done; if I can get some orders through CMC, I plan to go hog-wild and do some home-toasting and see if I can't get something that tastes better than sorghum extract. My current suspicion is that making crystal malt out of these grains may be a good first step. I recently made some crystal malt out of some sprouted quinoa I got from Whole Foods by soaking the grain in 120°F water for a few hours, then putting it through a blender, and then kilning it at around 175°F in the oven for a few hours. It came out tasting and smelling sweet, so I'm certain I got some conversion. Then I toasted it approximately to biscuit, it smells like grape-nuts now. I'm gonna put it in a mash with a couple pounds of sweet potatoes and add it to my British IPA that I'll be brewing next week and see what it does. Sweet potatoes have been proven to enhance the conversion of sorghum, so I reckon they'll help with other malted GF grains. I've got sprouted millet on the way that I intend to give the same treatment for an imperial blonde ale, and if I can ever get this malted buckwheat from CMC, I'm gonna try making a dark crystal malt with it (and some caramelized sweet potatoes) for another take on a stout.