HellO! What a wonderful resource this site is! I've been digging around for a week-ish and am loving what I am finding. My family is coming to breadmaking from necessity. My partner is allergic to corn in all its forms. ( try finding commercially made loaves without corn in them for under $4 US a loaf. Not happening, even where I live where the cost of living is allegedly lower than a good chunk of the nation.) I have insulin resistance and PCOS. White flour and even wheat are bad for me. But with a family of 4 to feed on a limited budget, we are having to be creative. We have had to banish white flour from the house entirely. Thats my fault. I can never simply -not- touch it. I just have to have a little piece with everyone else. The corn had to go because of the same problem with my partner. We know its bad for us, but if the rest of the family is having it.. then why cant we?? So now my quest is to find lower glycemic index methods and means to keep my family fed. With a picky 13 year old convinced that the wierd food mom wants him to eat is going to KILL him I've got to find the tastiest means possible. He just doesnt get that he's got all the signs of being pre disposed to diabetes himself. So the end result : I've got to take over the production of the baked goods in the family, even though the prospect is scaring the living daylights out of me. The last time I used yeast was in 1986. I made rolls for 4H in high school. They were good but I couldnt tell you how I did it. I dont remember a thing. Conveniently blocked from my mind. So I'm looking for ideas and I'm grateful for those who have posted their experiences here. I don't feel as lost or alone now. Keep it up everyone!