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My original question: Please send your reference to a bakery or an on-line source that offers incredible delicious baked goods using any of these flours: amaranth, teff, millet, quinoa, sorghum, brown rice flour as the main ingredient and NOT just the basic "usual" rice flour tapioca starch/flour - potato starch etc.

Thank you Everyone!

I looked up many sent to me which I shared below. I have already ordered two times from this bakery and we LOVE them- San Jaun 7 Grain!!!! Love it:  Canyon Bakehouse Products http://canyonbakehouse.com/canyon-bakehouse-products

Replies Compiled:
1)I sometimes use a whole grain mix in my baking - I call it "Ancient Grains" because it uses sorghum, amaranth, quinoa, & millet.  It makes a nice balanced blend; one flavor isn't dominant.http://www.simplysugarandglutenfree.com/my-basic-flour-blend/ Just keep scrolling until you hit the Ancient Grains mix.
2)http://www.smarttreat.com
3)Wowbaking.com.  
4)Outside the Bread Box Bakery in Colorado Springs, CO fits this bill. They are really a wonderful GF bakery and ship nationwide. 
5)Marion's Cookie and Muffin Baking Mix contains 8 grams of whole grains and Marion's Lemon Bar Mix contains 5 grams of whole grains.  Learn more about these delicious and nutritious mixes on the blog.   http://www.marionssmartdelights.blogspot.com
6)a nice gluten-free Ancient Grains Flour Blend:
http://www.kingarthurflour.com/shop/items/ancient-grains-flour-blend-2-lb 
7) We have developed a Quinoa Bread/Soft Pretzel Mix and a Buckwheat Loaf Mix that we are getting ready for production.  Right now they are in limited in house production while we work out packaging. We could send you a sample bag if you would like to try it. Ritt Gallo  Ritts Bekery
8)Check it out at www.arnelsoriginals.com


9)There is a very good mix at About.Com referenced in the article on Rolled Pizza.  I've further modified the recipe and it's on our website http://home.comcast.net/~vhdolcourt/gfbaking , also under rolled pizza.One of the issues with lots of whole grains is that they don't bake up particularly well. Most commercial breads and treats are made with a heavy cornstarch mix which often includes white rice. Tastes good but is not particularly good for you.We've been using two or three mixes which do not bake up quite as light as the starch and rice mixes but have a good portion of whole grains in them. You'll see Carol Fenster's sorghum mix, the modified About.com mix and a bean-based high protein flour show up quite often in the recipes on our website. I've tried a number of mixes and these seem the best for achieving the breads I like to eat and the goodies my wife likes to make.

Thank you! Tina Turbin
www.TinaTurbin.com 
www.DannyTheDragon.com
Nominee for Best Children's Picture Book 2009
International Book Awards Finalist -Children's Novelty & Gift Book 2010
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Disney Media, Parent's Choice Award 2010
www.GlutenFreeHelp.info "My Other Undeniable Cause"

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