Eater, good luck with the wheat experiments, sounds rough to me. The whole thing sounds a little paranoid, but you gotta do what you gotta do.

I would look into corn as well. Here in the south a lot of people still rely on home subsistence gardens which feature: corn to be ground for wholegrain cornbread, blackeyed peas, butterbeans, various greens, and the summer vegetables (tomatoes, okra, peppers, etc.)   The corn/bean combination gives a fairly complete protein set you can survive on.   And of course, this corn/bean combo was the root of the Native American diet, with squash as another foundation. For good reasons-- these things are fairly reliable to grow and simple to process.   

You can eat some of the corn fresh, let the rest dry in the field and then haul it to a mill to be ground (there are only a handful of millers left, but I think they will still mill for no cash, just leave part of your corn). Or, mill it yourself in a small grinder as you need it.

As for the cornbread, you might have to lay in some dried eggs or egg whites, otherwise all you need is salt, baking powder, and water. It's better with milk, but not necessary.