How to make acorn flour

How to make all-natural acorn flour

First, rather than boil acorns, it's recommended to engage in a cold leaching process. Cold leaching preserves the starches that boiling destroys, maintaining the ability for it to thicken.

To begin, consider letting them dry out on a large tray; even going as long as a season is effective and does not impact freshness. Drying makes the shells significantly easier to peel than attempting to peel fresh acorns.

Next, put the shucked acorns into water, soaking them overnight. This allows for a two-fold process: The soaking lessens oxidization and also makes it easier for the thin skins to peel off.

At this point, put the acorns in a food processor or blender so that it's filled one-third of the way. Then, fill halfway with water and blend until the appearance becomes reminiscent of a coffee milkshake. Put the mixture into a one-gallon glass container, making sure to fill the container up so that it has a ratio of 50 percent ground acorns and 50 percent water.

The container should now be put in a cool place such as the refrigerator. In reality, anywhere that's below 75 degrees will suffice, since anything above that temperature will induce fermentation. Every morning, skim off the water (either by pouring it out or straining with a cheesecloth) then refill it, shake and re-cap. Storing the jar upside down in the refrigerator is suggested as is suspends the flour.

Within five to 10 days, the wet flour should have a clean, non-bitter taste. This means it's ready for the next step, which is to use a cheesecloth (be sure to use a quality one, not a cheap variety) to strain the water from the flour in its entirety.

Finally, it's time to dry the moist flour so it turns into the appropriate texture. A dehydrator is ideal, making sure that a temperature of about 95 degrees is used. Drying in the oven at this temperature will also suffice. Simply turn the spread-out mixture every few hours, flipping during this same timeframe to ensure thorough dryness is taking place. While the process may last anywhere from one hour to an entire day, it's well worth the taste and heath benefits.

Just one more step. The mixture at this point will be more like polenta in texture. Therefore, it's essential to use a coffee or spice grinder to create a finely-textured acorn flour. Blend for approximately 30 seconds.

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