Deep pot for soaking
Soak hulled acorns in cold water to leach out tannins, which cause the bitter taste. Change the water when it becomes dark. Repeat until the water remains clear.
Chop acorns into chunks and return to cold water. Continue to change the water as it becomes dark. Soak until the water remains clear.
Lay out acorn pieces on a cookie sheet and place in warm 150° oven with the door open until the nuts dry (2 - 3 hours), leaving the door slightly open to allow moisture to escape.
Turn up oven temperature to 350°.
Drop acorns into a grinder and process down into the consistency of flour.
Favorite Recipes Using Acorn Flour
Acorns served an important role in early human history and were a source of food for many cultures around the world. For instance, the Ancient Greek lower classes and the Japanese (during the Jomon period) would eat acorns, especially in times of famine. In ancient Iberia they were a staple food, according to Strabo. Despite this history, acorns rarely form a large part of modern diets and are not currently cultivated on scales approaching that of many other nuts. However, if properly prepared (by selecting high-quality specimens and leaching out the bitter tannins in water), acorn meal can be used in some recipes calling for grain flours. Varieties of oak differ in the amount of tannin in their acorns. Varieties preferred by American Indians such as Quercus kelloggii (California black oak) may be easier to prepare or more palatable.
This food is very low in cholesterol and sodium. It is also a good source of manganese.
Use as a substitute in recipes calling for flour and as a thickener for soups and stews.
Only use cold water to soak the acorns as warm or hot water will seal in the tannins and bitter taste. After being properly soaked, the acorns should have almost no flavor at all.
Try acorn flour pasta noodles!