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Acorn Flour
Price range: $22.50 through $277.00
100% Acorn Flour
Shipping included.
This product is made from 50:50 White Oak and Red Oak acorns, made simply by drying, shelling, and milling the acorns. Tannins have NOT been leached from these nuts/flour. See instructions below for leaching flour at home and/or baking with unleached flour.
Storage: Keep the acorn flour in a cool, dry, dark place (such as the refrigerator or freezer) until use. Acorns contain oils that may become rancid if exposed to high temperatures, moisture, and/or lots of light. Keep the flour well-sealed to maximize shelf life.
Use: See below for tips on leaching and using flour that is not leached. A quick internet search will reveal dozens of delicious recipes that use acorn flour.
Description
Acorn are highly nutritious, containing protein, healthy fats, fiber, vitamins, and minerals like potassium, iron, and calcium. The nutty, spicy acorn flavor can give a unique twist to foods such as cookies, ice cream, crackers, and pasta. Acorns have historically been an important human survival food worldwide.
Many types of acorns are high in tannins. Tannins can be healthy as antioxidants in the body, but if over-consumed they can inhibit absorption of critical nutrients in the body. We recommend light to moderate consumption of acorn flour. If you intend to consume acorn flour as a staple food it is VERY IMPORTANT to leach the tannins from the flour before consuming. We sell acorn flour that is not leached because the tannins allow the flour to have a longer shelf life. However, it is not difficult to leach the flour at home just before you are ready to use it. Use leached flour for savory foods such as pasta, crackers, and breads.
How to use NOT LEACHED acorn flour: In our experience, sugars and dairy do an excellent job of balancing strong acorn tannin flavors. Acorn flour that is not leached may still be delicious when used in cream, cookies, pancakes, brownies, or similar sweet treats.
How to LEACH acorn flour at home: Leaching tannins in cold water is an easy, low-tech way to separate tannins from the flour, while still maintaining all of the nuanced flavors of the acorns. It is a multi-day process. Put acorn flour in a large jar and add water (1 part acorn flour to 4 parts water). Stir or shake well, then let it sit in a cool (<70°F) place overnight. In the morning, pour off the water from the top of the settled flour. Add fresh water, mix, and repeat for 1-3 days. Test the flour by tasting. You know it if fully leached when it tastes bland and not bitter at all. Strain the leached flour through a cheese cloth and squeeze to remove as much water as possible. Use the leached flour immediately, or dry it for use later. To dry, spread the flour in a thin layer on a baking sheet and dry in the oven or dehydrator at a low temperature (~95°F). Make sure it is fully dry before putting it in storage. Flour that is not fully dry may ferment or mold. We recommend this style of leaching, but a quick search online can show you several different ways. Feel free to experiment!
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Size | 1 lb, 2 lb, 5 lb, 25 lb |
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