I strongly suggest trying out Malted Barley flour!
Malted barley is soaked, sprouted, then dried. No more Phytic acid worries!
Get 40L Crystal Malt: it has some of the complex carbs preconverted into simpler sugars, and it tastes great.
You can get a 50 pound bag for 50 dollars at online brewing supply stores. I get mine for 1.39 a pound from a local home brew company.
You need some way to turn this into a flour. My vitamix works great: whole kernels --> flour in 30 seconds.
A little hard to find definitive nutrition info, but http://ndb.nal.usda.gov/ndb/foods/show/6467?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=malted+barley+flour
is a good start.