1/15/2024 0 Comments Acorn flour cake(The only catch is, this method assumes you have plenty of fresh water available. The cold leach method also happens to be the least labor-intensive method, requiring minimal work beyond patience (and acorn cracking). With the cold leach method, the starches within the acorn maintain their binding properties, and while there’s no gluten, it’ll still hold together well enough for pancakes, cookies, cakes, and even acorn pasta… It leaves you with the most versatile end product, with all the natural binding starches intact (for better bread) as well as the best flavor. Some involved using wood ash to bind the tannins, others leached the acorns whole in water-filled pits for months at a time, and still, other methods boil the acorns for hours on end.Įach of these methods has it’s pros and cons, and some manage to alter the flavor of the acorns and/or the structure of the starch within the nut (for better or worse).Ĭoldwater leaching is my preferred method, and it’s incredibly simple. There are a number of ways to make acorn flour, and many different methods were used historically. That means grinding the acorns into flour first, even if you’re not planning on making baked goods or acorn bread. Almost all of those recipes start with grinding and leaching the acorns into acorn flour.Īcorns contain natural tannins that must be leached from the nutmeats before they can be eaten, and the fastest way to remove the tannins is to create as much surface area as possible. This past fall I set out to harvest as many acorns as possible, with the goal of making at least a dozen different acorn based recipes.
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