How to Make Acorn Flour (Acorn Meal)
How to make acorn flour or acorn meal from the picking process to a final ground product.
Comments.....
here's a better way no matter what type of acorn white oak or regular! After Gathering acorns from the tree or forest floor , then put them in water the ones that float, throw out the ones that float that means are Halow worms had eaten the insides , the ones that sink ( are good) , pull them out of the water, soak them in water for 20 minutes that softens the shell, now crack them very easily take the shell off each of them, then put them in a pot of boiling water, boil them for 10 minutes, throw out the water keeping the acorns in the pot , add new clean water, boil again another 10 minutes it takes the Tannen tannic acid out, dump out that water boil again a third time with new water, it takes the rest of the tannic acid out,,, now continue with making them into flower, which I have not done yet! Or make dried roasted nuts out of them acorns As I have done, so bake them and make them into your nuts and put them in a bowl on your coffee table by your couch when you bake them in the oven they should be stayed good as nuts just like peanuts on your coffee table!!!!
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That dark layer on the outside of the kernel is called the TESTA. That contains a large amount of bitter tannin and should be removed from each kernel if possible before processing.
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Scrape off the "Testa" This will get rid of 90% of the bitterness. I eat lots of Live Oak acorns. They're VERY good, and require very little leaching.
Do you roast them?
I scrape them, quarter them, boil them in a couple changes of water. Then, I cook, til fork tender, then lay them out to dry. I mix them with dried berries, or dried Texas Persimmon pieces, and fresh, pecans. BEST trail mix ever!. I only roast them, when I plan on making flour with them.
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I've made acorn flour before by grinding the acorns then soaking the meal for 5-6 days (draining the water off once a day). I never bake the flour prior to using it because you lose so much of the omega oils that are good for you. If you dry the meal (flour) on a cookie sheet next to a warm stove or in the sun you can keep the flour for up to 2 weeks before you use it. It's very important to get the tannic acid out of the acorns because tannic acid binds to minerals and nutrients and your body just passes them through as waste. Hope this helps. Good video though
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no thanks unless I am starving to death..so wrong...the tannic acid is in the brown husk. Take that off and grind it. no washing needed. I am hitting em with a granite rock too. I watched an old video of the Regents of the Calif University system film a native American in northern calif do this...just hit em with a rock and peel em. Buckeyes are poison and have to be washed.
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From Tree to Table: gathering and processing acorns
In this video, wildcrafter Arthur Haines leads people through gathering and processing one of the most important wild foods of the North American continent--the acorn. Turning the fruit of the oak tree into a nourishing food is part of many people's heritage (including those of European-descent). Unfortunately, much of the traditional knowledge about this wild food has been lost and many misconceptions abound. This video presents one manner of preparation and presents concepts important for bringing this wild food into people's diet.
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Our method of processing is simple, remove the caps, cracked the shells, soak them. Two washes, water looks like coffee. Then boiled them twice, change water twice - looks like tea. Then roast the acorns in dry iron pan, We eat them like peanuts -remove the shells and use them as trail food like mush. We use acorns for flour, we don't boil them, soak them for two weeks without shells. We sun dry them in chunks. They keep better in seal jars and grind them only for baking, I cheat and use a coffee grinder to make a course flour.
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Great job on your video presentation Aurthur! I found another advantage to washing the acorns before drying, any acorns that float usually have acorn grubs or some other kind of defect creating an air pocket, a good way of weeding out the grubby acorns that don't yet have an exit hole. I have advanced type 2 diabetes and taking insulin for glucose control, looking forward to seeing how acorn flour affects blood glucose levels compared to wheat flour.
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I am very curious how you can soak the acorn meal for so many days without it fermenting.
The key is changing the water twice a day, and absolutely no less than once per day. Also keep it in a cool dark place. I have found that flour from white oak acorns are more susceptible to fermentation, possibly due to a higher starch content compared to higher fat red oak acorns.
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I bake my acorns 250 degrees 60 minutes then crack them with hammer to open them and then boil them 1 hr. The are much easier to remove from the shell then and then you can continue to leach the tannins by further boiling or soaking in water bath for 3 days, changing water every 4 or 6 hrs. But I make acorn coffee and not bread.
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