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Acorn Flour is a delicious gluten-free flour made from the nut meats of Black Oak Acorns and White Oak Acorns. Native Americans used to make acorn flour and still do by boiling the acorns in water to leach out the tannins (sourness) in acorns. There are a few ways you can do this. You can put acorns in mason jars filled with water and change the water once a day for 5 days. Once the water is clear of the brown acorn tannins, the acorns are ready to be grounded. The traditional way of grounding the acorns was used with a mortor and pestle, however, this process is time consuming. A coffee blender or a fine blender will do the job just right. You will need to grind the acorn flour into fine powder and then store in your freezer. It is important to store acorn flour powder in your freezer as the nut flour can go rancid quickly if left out. Making acorn flour is a time consuming process, which is why acorn flour often retails for $20-$25 per lb. It can take up o 1 week to make 1 lb. of acorn flour. Acorno Acorns sells acorn flour at www.acorno.com/acornflour. You can make acorn bread and many more delicious dishes out of acorn flour. A local restaurant near us serves acorn flour on their homemade ice-cream. Get creative with acorns! Acorns are edible as long as you take caution and extract the tannins (the bad substance in acorns).

Acorn Bread Recipe

Well worth the effort! You will be amazed at the wonderful nutty flavor. To prepare acorn meal: Shell the acorns, grind coarsely, add water and bring to a boil. Pour off water; repeat with fresh water until the water is no longer dark and the meal tastes sweet. (This soaking and boiling removes the bitterness.)

To prepare bread:
Mix: 1 1/2 c. flour 1 1/2 c. acorn meal 1/2 c. melted butter 1/2 c. honey or molasses 1 tsp. salt 3 tsp. baking powder 1/2 c. buttermilk
Pour into 8-inch pan or muffin tins and bake in 350 degree oven for 20-30 minutes.


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