Breaking the wheat and starch chain.

Okay, you have me a bit confused. Have you changed your baking because you are celiac/have a wheat sensitivity or because you are just trying to reduce carbs? You are citing the sort of flour substitutions the gluten-intolerant use to still have their cakes and cookies, but then say you're also using concentrated wheat gluten? I'm not quite sure what you're actually after as a diet plan here. Complex carbs are not generally the dietary/metabolic problem that simple carbs like refined starches and sugars are. My first question would be whether you have found that you actually have to eliminate all carbs of any kind to get your type 2 under control? Sugar, check (and HFCS and all other kinds of refined sugars), white rice, check, white flour, check, and some people do have trouble with potatoes even in very small amounts. No ODing on fruit juice to replace the sodas, check. No processed/fast foods, check, check, and double check, but a modest amount of complex carbs in whole foods is often not a problem. Also, if you are set on as low carb as possible, why not canned/freeze-dried meats and fish? Are you also trying to eat vegetarian or vegan? Trying to come up with a zero-carb vegetarian/vegan long-term food storage plan is something I wouldn't want to even try to tackle. If you're not lactose intolerant, you could probably come up with one using dairy and seafood, or maybe one using cricket flour and insects if dairy/seafood are out, but straight-out vegetarian/vegan with long storage for it all? I don't think that is going to work. Maybe, at this point, you have to decide which set of food restrictions is more important to you. (And going to just gluten for your protein is not only going to leave you a lot of depleted nutrients in that to fill in elsewhere in your diet, it may invite you adding celiac to your list of problems. It's a way to utilize the protein in your wheat storage while eliminating the starch, but it's not a terribly complete food even if you don't have any gluten sensitivity, and the way it is generally made leaves most of wheat's antinutrients/allergens not only intact, but concentrated.)

As for flax seeds, yah, they are very poor keepers. Chia keeps better, but you say you don't want it. Camelina keeps better, but you may not care for the flavor. Almonds are the best keepers among the nuts, but you're still looking at only a couple of years unless you freeze. All oily nuts and seeds, even the best keepers, have a much shorter storage life than dried beans, let alone hard grains. You'd have to use a short rotation and keep many things frozen even for that. The only approach for a true long-term food supply for a nut-based/seed-based diet is to grow your own. (And BTW, almond flour does not keep anything like as well as whole natural unblanched almonds--chopping/grinding or blanching/roasting greatly reduces nut and seed shelf lives. Flours are short-term storage, mid-term if they're totally refined, but refined starch is just what you're trying to avoid.)

If there's a low-carb vegan doing long-term food storage here, I'd love to hear what their storage consists of. I freely admit I'm kinda flummoxed on how you could do that adequately.

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Breaking the wheat and starch chain.