The Art of Making Acorn Flour


So I thought that making acorn flour was appropriate for this day before Thanksgiving.  Obviously, I don’t have a ton of company coming to cook and clean for.  My parents and in-laws  all live in town, so consequently the gatherings are local.  If we go back to the history of Thanksgiving, at the first one the pilgrims and Indians gathered for that first feast.  Because acorns were a huge source of the Indians’ food, I am sure that there was something made of acorns on that first menu.  It’s something interesting to ponder, especially since acorns don’t make the cut for our traditional menus today.

Making acorn flour is not quite as simple as shelling the nuts and grinding them.  Acorns have a tannic acid, giving them a bitter taste.  In addition, it is harmful to kidneys and inhibits iron absorption.  Follow the steps as we remove it and make it edible.

First, shell the acorns.  I took a hammer to mine.  I picked out the meats.


Place the nuts in the blender with plenty of water.  Blend until smooth.


Place a dishtowel over a bowl and pour blended acorns into the bowl.


Place under faucet and run more water over the blended acorns, but do not overflow the bowl.  Then take the corners of the towel together and squeeze out water.  Wring out as much water as possible.  Repeat rinsing process until acorns are no longer bitter.

My acorns came from a Valley Oak, so I had to rinse twice.  Different acorns have different degrees of bitterness.  Black oak acorns will take the most rinsing.

Spread out on a cookie sheet.  I put parchment paper on the cookie sheet first to make cleanup easier.


Bake at 200 degrees about an hour and a half or until dry.


You can see its a bit chunky.  Just return it to the blender and blend smooth.

I have made pancakes with this.  It’s very nutty in flavor.  It is not recommended to make anything with straight acorn flour when you first start using it.  I would suggest about a half and half blend of your regular flour and the acorn flour.  I freeze my acorn flour, just like all the rest of my specialty flours.

If you are not familiar with the amazing benefits of the oak, read my post here.  This was my second time making the flour.  Its kind of like learning a new skill; you are all thumbs the first time, and the next time its easier.

Let me know what you have made with acorn flour.

Need an oak tree?  Go here.

This post was shared over at Have a Daily Cup of Mrs. Olson, Katherine’s CornerI Choose Joy, Oak Hill HomesteadRCH ReviewsUniquely UnfoldedLife of FaithEvolution of Mom, Pistachio ProjectPieced PastimesA Peek into My Paradise,   A Life in BalanceStrangers and PilgrimsThe Modest MomA Mama’s StoryNourishing JoyMom’s the WordThe Sustainable CoupleMommy A to Zepic Mommy adventuresRosilind JukicHope in Every Season, and Beautifully Bohemian.

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  1. Kristina & Millie says:

    so envious of your huge acorns. for some reason here, guess we have the wrong trees, our acorns are like the size of your pinky nail. BUT someday I might be around larger acorns and will need to know this info so thank you so much for sharing!

  2. Jann Olson says:

    I remember another blog sharing this last year and I was amazed. Had never thought of making flour out of acorns. Yours are so very large! Thanks for sharing with SYC.

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