This is a partial set of information on my non-grain ingredients. I've also started a Supplier Map on a separate page to show where I get my grains and other ingredients from a geographic perspective. [Updated Jan. 2012]
Baking Soda: Plain baking soda with no Aluminum or other additives
Baking Powder: Aluminum-free Rumford Baking Powder. Ingredients consist of Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch (From Nongenetically Modified Corn).
Dairy (Milk, Butter, Yogurt): I currently use MapleView Farm for my milk and butter. The farm is only a few miles from me, treats the land and cows with a lot of sustainable/healthy practices, and with their use of glass bottles really reduces the packaging. I get butter from them in a 20lb box too so eliminate most of the packaging with that. Dairies have gone out of business in North Carolina at a frightening rate so it is important to support the ones we have left and I'm open to try to help a new one re-establish as well. For other items like yogurt that I am unable to obtain from MapleView, I currently make my own from their whole milk.
Grains: See the Grains and Flours page for details on these - too many in use to describe here.
Honey: I've purchased honey in bulk from Busy Bee Apiary. It works great in moderation in baked goods, but I have had some trouble substituting in recipes such as muffins. Some would like to see more honey and some prefer sugar so I'm ambivalent at this point on how much more to pursue switching to honey. Sorghum syrup might be available locally in the future as well.
Nuts: I've only used local Pecans so far (Sweetwater from the Carrboro Farmer's Market and others from parts unknown in NC). I could get local Walnuts, but haven't had the time to drive out to Greensboro to get them. I often can use organic nuts for non-local, but sometimes the price is prohibitive.
Olives: I use a black brined olive that comes from Lebanon that I get via Mediterranean Deli. It has a rich flavor like a Kalamata and is my favorite addition to my sourdough hearth bread.
Salt: I use Redmond Real Salt because it is unrefined and unpolluted. I haven't noticed a significant difference baking with it versus other salts, but I can get it in bulk and has all the trace minerals of a sea salt, without the current ocean pollutants.
Sugar: I use organic sugar that is a less refined sugar that I has a very light golden color and good flavor.