Making Acorn Flour

If you have never tried to make acorn flour then you a missing something special. There is a bit of work involved but the end product is wonderful. The taste and texture that this flour adds to whatever recipe you are using lifts the end product to a new level. The picture here shows the ground acorn meats during the process of cold leaching. It is important to remove the tannins from the meats before using in any form. After seven days of cold leaching (if using acorns from a white oak - longer for other acorns), the flour can be used immediately as is or it can be dried in a dehydrator and stored for a while.