Acorn Bread Recipe - Thanksgiving.Food.com (2024)

FAQs

What does acorn flour bread taste like? ›

The taste of acorn flour can be described as nutty, earthy, and sometimes slightly sweet, making it a great addition to bread, pancakes, and even sauces and soups. The type of oak tree and processing method can impact the flour's flavor, so experimentation is key when trying out acorn flour in your cooking and baking.

Therefore, the combination of acorn flour and sourdough process allows obtaining rice based GFB with better nutritional pattern.

If acorns are just too weird for you but you want to make something similar, use chestnuts — even canned chestnuts make a good substitute.

Storage and use of acorn flour

However, due to its high oil content, it can turn rancid quickly if not stored properly. To extend its shelf life, it's recommended to store acorn flour in a cool, dark place in an airtight container, such as a plastic container, glass jar, or even a brown paper bag.

Acorn flour—a nutritionally dense keto food

Acorn flour is suitable for the keto diet because it's a great source of fat. It is composed of 50% fat, 45% carbs, and 5% protein. In 100 grams of flour, there are 30.2 g fat, 54.7 g carbohydrates, and 7.5 g protein.

For those who think it would take many trees to produce enough flour for even a small batch of pancakes, it surprisingly doesn't take many acorns at all. It takes about 3 cups of acorn meat to yield 1 cup of flour.

I found that two pounds of acorns yields three cups of flour. Always collect more acorns than you think you'll need because some of them will turn out to be rotten when you open them up.

Tannins. All acorns should be leached with water to remove bitter tannins, which will a) make your mouth feel and taste like felt, b) make you a bit nauseous, and possibly c) constipate you for days. Getting those tannins out is the big barrier to cooking with acorns.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Can you make acorn flour from acorns? ›

There is really only one good way to make quality acorn flour: Cold leaching. Leaching, as is pulling something out. In this case, that something is tannin, which is present in all acorns. Different acorns have different levels of tannins, but in general oaks of the red oak family have more, the white oak family less.

They're toxic if consumed in large amounts and can block your body's ability to absorb nutrients. This means tannin is actually an anti-nutrient. Consuming too many tannin-rich foods and drinks has been associated with cancers and liver damage. But tannins can be removed from acorns.

Acorns can be ground to make flour for bread, pancakes, pastries, cookies and even pasta. If you plan to do this, it's best to leach with cold water to preserve the starch and help the dough hold together better.

From the Kumeyaay in San Diego County to the Yurok and Hoopa (or Hupa) on the North Coast, 75 percent of California's Indigenous people relied on acorns as one of their primary foods. There's evidence that Native Americans in the state used acorns for at least 9,000 years.

Bread flour has a higher protein content than all-purpose flour, ranging from 12% to 14%. That makes this type of flour ideal for all kinds of bread recipes, including hearty sourdoughs, tender brioche, and lacy English muffins.

Acorn flour contains more iron than spinach, more potassium than a banana, and more calcium than milk. This proves that acorn flour is good for you and your body, especially if you're looking for a nutrient-dense diet. Acorn flour helps balance insulin levels and keeps blood sugar stable.

Raw acorns are very bitter and gritty and must be processed prior to eating. Acorns that are leached or roasted are nutty and sweet. For some people, the taste of leached acorns is similar to that of boiled potatoes. While many oak species give bitter-tasting acorns, some produce sweeter nuts like European white oaks.