So, I have been doing experimentation with food outside of the grocery store isles. Lately I have been gathering anything wild, and learning its uses
and how best to manage a kitchen if you didn't have access to the grocery store..(just in case you know!)
Its better to get good at this sort of thing in comfort, than to fail when this type of knowledge is a necessity..
Wheat flour is going to be a common problem for many people due to lack of money should the economy collapse, and many wont have much by way of
bartering capabilities and what you DO have for bartering will most likely be used for more necessary things than the luxury of breads made from wheat
flour (which includes both white and wheat breads and many pastas) - and what little wheat flour you do get will need to be stretched in any survival
In comes alternatives to store bought flour.. the trusty Acorn.. which no yard is usually without here in America! Up through the 1950's this little
nut was a staple in most kitchens, especially for the less fortunate, and we learned all about the acorn nut from the native Americans..
it is only since the 1960's that Americans have stopped making acorn flour in large part. So I thought to make a thread on the topic. First, we should
know there are different kinds of acorns..
White oak acorns are lower in tannins and need less processing - tannins are that thing that gives acorns a bad name. Red oak acorns are high in
tannins so they need more processing. But tannins are water soluble - just boil your acorns, changing the water and boiling again and again with new
water until your water is no longer brown.. this will make them as sweet as any other nut.
The Eastern white oak, California Valley Oak, the Bellota Oaks of Europe and the Emory oak of the Southwest, are sweet enough to need minimal
processing. (ie: less changes of boiling water)
Examine the acorns as you pick/gather them. Throw away any that are wormy/moldy/cracked/etc.
Shell the acorns..
Then boil them, changing the water periodically. (depending on the acorn's tannin content, you are looking at anywhere from 5 to 35 changes of water)
After you boil them until the water is clear, then you should roast them.. oven at 250 degrees for about 2 hours or until dry.. then once cool you can
store them and grind them into flour as you have need of the flour.. I do not recommend grinding more than necessary for that use, they store better
and much much longer in nut form.. there are many different mills for grinding - kitchen aid stand mixer has a grinding attachment, there are several
different hand grinders that don't take electricity as well as machines that do.. if interested look into buying something that will work for
If not interested in a new purchase, your blender, food processor, or coffee grinder can also do this job and you already own it - but you may want to
purchase a hand mill if you are a prepper because those do not require any electricity.
Here are two good recipes, but I ask that if anyone else has a tried and true recipe for acorn meal that they add it to this thread! The more acorn
flour recipes the better we will all be!
1 cup acorn meal
1 cup flour
2 tablespoons baking powder
1⁄2 teaspoon salt
3 tablespoons sugar
1 eggs, beaten or 1 egg substitute
1 cup milk
3 tablespoons oil
Heat oven to 400 degrees.
Grease a loaf pan.
Sift together dry ingredients in a bowl.
In a separate bowl, combine egg, milk, and oil.
Combine dry and liquid ingredients.
Stir just enough to moisten dry ingredients.
Batter will be a bit lumpy.
Pour into a greased pan, bake at 400 degrees for 30 minutes.
I got this recipe from here: Source for recipe
I also found a flatbread recipe:
2 ¼ cups unbleached all-purpose or bread flour
¾ cup acorn flour
1 1/2 teaspoons salt
3 tablespoons olive oil
A scant cup of water (7/8 cup to be exact)
Sift the flours and salt together in a large bowl and make a well in the center.
Add the olive oil and water in the center of the well and swirl to combine with a finger or two. When the dough gets shaggy, start bringing it
together with your hands, then knead it on a floured surface for 5-8 minutes. Use a bit more flour if it is too loose.
Lightly coat with more olive oil, wrap in plastic and set aside for at least an hour. This dough can hold in the fridge for a day.
Take the dough out of the fridge if you’ve put it in there and let it warm to room temperature. Get a griddle or a well-oiled cast iron pan hot
over medium heat.
Cut the dough into equal parts; I’d suggest between 6-8. Roll them out one at a time with a roller and then your hands – they need not be
perfect, as this is a rustic bread. You want them thin, though, about 1/8 inch.
Lightly oil the griddle and cook the piadine one or two at a time for 2-3 minutes, or until it begins to get nice and brown. Flip and cook for
another 1-2 minutes.
Keep them warm in towels while you make the rest. Serve with some cheese, fresh herbs – green onions are excellent with this – and some
high-quality olive oil.
Source for recipe
I give everyone these two recipes, and also ask if anyone has any recipes that don't combine wheat flour with the acorn flour - or if that is even
possible due to the lack of gluten in the acorn flour...
edit on 17-4-2015 by OpinionatedB because: (no reason given)
Edit to Add:
As I am new to making acorn flour myself, so I must make an addition to this OP due to something I read on the internet.
I read on the site "Eat the Weeds" that if you are leeching out the tannins using the boiling method, that you MUST use a two pot method in order to
remove the tannins from your acorns.
In their article they said:
The boiling process requires two pots of boiling water. Put the acorns in one pot of already boiling water until the water darkens.
Pour off the water and put the hot acorns in the other pot of boiling water while you reheat the first pot with fresh water to boiling. You keep
putting the acorns in new boiling water until the water runs clear.
Putting boiled acorns into cold water will bind the tannins to the acorn and they will stay bitter. So always move them from one boiling bath to
another. Putting acorns in cold water and bringing the water to a boil will also bind the tannin.
So it is either use all cold water and a long soaking or all boiling water and just a few hours of cooking.
I actually did this when I processed my acorns, but I only did so because I was concerned about the economy of time, rather than based in knowledge.
(I was probably simply lucky I came out with nice sweet acorns as a result.. lol)
I recommend reading that article prior to leeching your acorns, as it seems both knowledgeable and informative - I know I do plan on using some of
their advices next time I do this, because I love the taste of acorn flour added in, and want to learn all the best ways of doing things toward that
(Thank you BFFT for adding this in!)
edit on 4/19/2015 by bigfatfurrytexan because: per member request