Acorn flour recipe

Small bucket with Acorn flour

Table of Contents

A recipe for acorn flour

Despite the abundance of oak trees in Britain, many people have yet to discover the culinary potential of acorns. Unlike many other nuts, acorns cannot be eaten straight from the tree, as they contain high levels of bitter tannins that make them unpalatable and even potentially poisonous.

However, with a bit of processing, acorns can be transformed into a rich and versatile food source that can be ground into flour and used to bake bread, pastries, pancakes, and even pasta. While it can be a bit of an undertaking to collect and process enough acorns to make the effort worthwhile, the end result is well worth it.

There are numerous techniques for leaching acorns, and while the following method is one that I have personally used, I encourage you to experiment and find the method that works best for you.

In this article, we’ll explore the basics of leaching acorns and provide some tips for incorporating this nutritious ingredient into your cooking.

How to make acorn flour

To turn acorns into a usable flour, start by shelling them and removing the skins. Then, cut them into pieces and pulse them in a blender or food processor until they reach a coarse flour consistency. Next, leach the flour with cold water to remove the bitter tannins, which will preserve the starch and help hold the dough together. Follow the detailed leaching instructions mentioned earlier.

Once the leaching process is complete, transfer the flour to a cheesecloth and strain the water through a colander, allowing the acorn meat to rest for a while. This will help to preserve the fat and starch content. After draining, spread the flour over baking paper and dehydrate it in the oven at a low temperature. Alternatively, you can use a dehydrator at the lowest temperature to avoid cooking the starch. Higher temperatures will result in a darker flour.

Finally, grind the flour to a fine powder using a coffee grinder. The end result should be a thick and powdery consistency similar to store-bought flour, with no visible pieces of acorns remaining. With this acorn flour, you can bake bread, pastries, pancakes, and even pasta, making the effort of processing acorns well worth it.

Storage and use of acorn flour

Acorn flour is a great alternative to regular wheat flour and it’s not only gluten-free but also high in nutritional value. However, due to its high oil content, it can turn rancid quickly if not stored properly. To extend its shelf life, it’s recommended to store acorn flour in a cool, dark place in an airtight container, such as a plastic container, glass jar, or even a brown paper bag.

Acorn flour can be used as a substitute for chestnut flour in many recipes, but it can also be used in unique ways inspired by regional cuisines. In Japan and Korea, acorn is used for noodles, porridge, jelly and even pancakes. In some parts of Italy, acorn flour is still used in some places to make pasta, adding a nutty and rich flavour to the dish. The possibilities are endless, so don’t be afraid to experiment and try something new with this versatile flour.

However, the culinary potential of acorn flour extends far beyond just making a couple of things. From bread, cakes, and pies to cookies, muffins, and crepes, the possibilities are endless. I have personally experimented with acorn flour in various recipes, including acorn bread and acorn pancakes, and have been pleasantly surprised by the unique and delicious flavours they bring.

Is it really worth the effort to make acorn flour?

The gluten-free nature of acorn flour makes it a great option for those with dietary restrictions. As it has a natural sweetness, it also doesn’t require too much sugar when baking. However, due to its unique properties, it’s best to mix it with conventional wheat flour in equal measure for standard recipes. This not only helps to stretch your hard work further but also ensures a good texture and rise in baked goods.

By incorporating acorn flour into your baking and cooking, you can not only add a new and exciting element to your meals, but also make a more sustainable and nutritious choice. Acorn flour is a fantastic and often overlooked natural resource that can offer a filling and nourishing addition to your diet.

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Picture of Alvaro // Wild Plant Guy

Alvaro // Wild Plant Guy

I am the human behind BritishLocalFood. As a forager and wild food educator, my aim is to inspire you to go outdoors, familiarise with your local plants and make the best of their culinary and medicinal properties, in the hope you'd pass on any knowledge gained down to the next generation.

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4 thoughts on “Acorn flour recipe”

    • Hi Jane! Starch is the most common carbohydrate in our diets, contained in many staples such as potatoes, lentils, wheat or rice.
      Any other similar roots, cereals or pulses do not grow wild in the UK, but acorns are plentiful and contain large amounts of starch, which makes them so valuable.


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