Are there any guides to making flour from acorns?

garage_greg

I have found several accounts of indigenous methods which are necessarily complicated. Koreans generally make acorn starch (which is often listed as flour) which is used as cornstarch or tapioca starch. Almost all of my sources about acorn flour state that it is satiating, and mixing it with other flours can produce wonderful bread and pastries. But, most of them use the starchy form rather than the dried, ground form, which would probably...

Originally asked by Roy Brittain on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

I have found three so far: "It Will Live Forever", Beverly R. Ortiz, ISBN 0-930588-45-2. The method of the Indians around Yosemite National Park. 136 Pages. "Acorns And Eat 'Em", Suellen Ocean, ISBN 9781491288979. Thoroughly modern techniques, with much helpful advice about the actual processing steps. "Nature's Garden", Samuel Thayer, ISBN 978-0-9766266-1-9. Excellent presentation, instructions, and personal experiences with acorn processing. I think I'm ready to go foraging.

Full answer by Roy Brittain: https://cooking.stackexchange.com/a/133150 (CC BY-SA 4.0).

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