Do this back and forth until the water is clean. While the boiling water is leaching out the tannins from the nuts, heat new water in pot 1 again, etc. I ran them through a meat grinder to chop them smaller. Dump out the dark water from pot 1, then add the nuts to pot 2. I tried soaking them when they were chopped, but thought that the water wasn’t getting to the inside of the acorn meat. Acorns do not have gluten, so many people seeking to bake gluten-free would consider this alternate flour.
#Making acorn flour full#
Acorns are full of tannins, so you have to soak them for several days to remove the bitterness. The acorn flour can be used to make traditional baked goods like muffins, flatbreads, and cookies.
Read Next: How tot Grind Acorns into Flour and Make Pancakes. Check it often for mold and insect larvae. A dead grub is still gross, but a wiggling one is much worse.Īfter discarding the acorns that were discolored or had grubs in them I think I was down to about 2-3 lbs. If freezing isn’t an option, dry the acorn flour (in the sunshine with low humidity is ideal), and store it in a cloth or paper bag so it can breathe. The fat, white, wiggly things totally grossed me out, so I decided to bake the acorns at 170 degrees F to kill them. Now comes the gross part…grubs! Many of the acorns had grubs. Some were bad, but most were good, so I decided to skip that theory. I decided to check inside and see what they looked like. I tried that and almost all of mine floated. I read in a couple of places that you place the acorns in water and the ones that float aren’t viable. After pulling off the tops and discarding the ones that had worm holes in them I had 6lbs. When we got home, I weighed the nuts I had found and had 8lbs. I had no idea how many I would need, so I summoned my inner squirrel and kept gathering and filling my bag. We went on a hike and I brought a backpack along to gather nuts.
#Making acorn flour how to#
When learning how to use acorn flour for the first time, these acorn griddle cakes are an excellent choice. Flour with a high fat content can have a two-year shelf life, but flour with a lower fat content can only have a one-year shelf life. I was going up to the Berkshires for the weekend and it was the right time of year for acorns. Acorn flour can be stored in an airtight container in a dry storage room, a refrigerator, or a freezer. I forgot all about it until I saw Stephanie mention it in her blog. I had read about making acorn flour a while ago, but it wasn’t acorn season. Shopping at grocery stores seems to have made us forget that certain things grow at certain times of year. If you read about ramps in the winter, you are going to have to wait until spring to find them.
When you are interested in foraging, you really have to pay attention to the seasons. acorn preparation among the Southern Sierra Miwok of Yosemite Valley.
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