That sounds very nutritious.. How about muffins?Or some sort of Crepes with filling, making them savory or sweet... Or how about some sort of flat bread like Pita...

If you aren't trying to avoid gluten, adding vital wheat gluten will help. You also likely need to reduce the amount of liquid in your recipe. Pancakes?

It most definitely has gluten in it, because wheat, rye, and barley all naturally contain gluten and it is impossible to remove it. It likely is much more dense due to the other, non-gluten containing ingredients, and that keeps it from rising. I like the other suggestions - pancakes, flatbreads, and crepes would all be great, as well as things like bars, that take advantage of the natural density and make that an advantage. I'd also see if you can figure out how to balance the heaviness by pairing it with lighter flours, like potato starch flour, cake flour, arrowroot, or cornstarch. Also perhaps experiment with amounts of baking powder, oil instead of butter or shortening, or eggs?

I would definitely use a little in pancakes, waffles, or anything else that doesn't need yeast. It might work okay to mix in a little with pizza dough?

You could try kneading it into a dough with yogurt or plain water to make parathas (indian layered flat bread that is pan fried) as described here:
http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Parathas/
I would add salt, paprika and cumin to the flour before kneading it to give it some flavor.
Let me know if you try it