Tinker: You're welcome. It was interesting for me to note that the chef in that one couldn't eat his final production as he, like me, is gluten intolerant.
I noticed that.
I'd read quite a bit about using acorn for flour.
I don't recall if it would be suitable for pie crust, but it's worth a look.
We mill flour here. Have you tried sourcing non-gmo organic wheat and milling your own flour? I've heard that some gluten intolerant folks have found that they can do fine, without bad reactions, with clean non-gmo wheat flour.