Darn you...I've been thinking about this since yesterday and may have a few ideas to try. Can you do Oats? They metabolize a little better than Wheat. You may also be able to substitute the Oats with some Uncle Sams Cereal which is low glycemic but I think still has some wheat it it. Have you found any cereals that are ok for you? Have you tried Garbanzo flour yet?
I'd substitute the Oat bran with Soy flour
I'd substitute the flour with Almond flour
I'd substitute the brown sugar with Pumpkin or cooked Beans (I'd put the canned pumpkin in a collander and let it drain really well--You want it as dry as possible)
I'd reduce the yogurt to compensate for Pumpkin wetness
Remove the cinnamon, vanilla and chocolate chips and substitute with spices of your choice
http://homecooking.about.com/od/miscellaneousrecipes/r/blsnack13.htmNonstick spray
1 cup soy protein powder
1/2 cup unbleached all-purpose flour
2 cups rolled oats
1/2 cup oat bran
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2 to 2/3 cup (packed) brown sugar
1 cup semisweet chocolate chips
1-1/2 cups plain or vanilla yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.
Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.)
Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.
Yield: About 20 medium-sized bars