How to make Acorn Flour
Once acorns are shelled and skins have been removed, cut in pieces and blitz them into a coarse flour consistency. Leach with cold water to remove the bitter tannins, preserving the starch that will hold the dough together. Follow detailed instructions as previously explained here.
When the leaching process is completed, transfer the flour to a new cheesecloth and strain the water over a colander, letting the acorn meat rest there for a while. This will help preserving the fat and starch content.
Once drained, spread the flour over baking paper and dehydrate it in the oven. You can also use a dehydrator at the lowest temperature, so as not to cook the starch. Higher temperatures will produce a darker flour.
The last step is grinding the flour to a fine powder, using a coffee grinder. The end result should be a thick and powdery consistency, similar to shop bought flour, with no visible pieces of acorns left.
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