In just a few easy steps you can make gluten-free acorn flour for survival. And when times get tough (which they will, especially when SHTF) you can bet this delicious and versatile flour can help make a wide variety of foods to keep you and your family full.
Here’s some helpful tips on…
How To Make Acorn Flour For Survival
Getting The Acorns
The most important piece of advice here is to only collect acorns that have fallen on the ground (this ensures they’re ripe). Also, only keep ones that don’t have any cracks/holes in them. This makes sure they don’t have worms, and aren’t rotting.
Testing Your Collection
Once you have enough acorns, it’s time to separate the good from the bad. This is another fail-safe method to ensure you don’t get sick from the acorns you use. Pour all the acorns into a large bowl of water. Any acorns that float to the top need to be thrown away. Dry all the “good” acorns completely.
Shelling The Acorns
Now it’s time to shell the acorns to get to the meat. One way to do this is by using a hammer and a 4×4 piece of wood. Hold the acorn to the wood pointy-side down. Then hit the top of the acorn with the hammer, using a good whack. This will cause vertical cracks along the shell.
Now use a prying tool (or your nails) to crack open the acorn and get at the meat. Make sure there are no black splotches on the meat (otherwise throw it out).
Blend It Up
Put all the good acorn meat into a blender (or as much as you can fit, and then fill the blender with water. Blend on high for about 3 minutes or until the mixture is smooth.
Sift Through It
When it’s well-blended, take a short, clean stocking and put it over the top of the blender. Pour the mixture into the stocking (make sure it’s over a sink/bowl to catch the excess run-off). Now tie off the top of the stocking, and run it under water. Knead the stocking gently with your hands until the water coming out the bottom runs clear. This process removes the bitter tannins.
Dry It Out
One of the most efficient ways to dry your acorn mixture is by putting it on a baking sheet and baking it at 170°F for 2 hours. Then sift it through a sieve/colander, breaking up the clumps with a spoon as you go.
Using The Flour
As you might imagine, acorn flour has a TON of uses! Many people substitute it for wheat/white flour in breads, pancakes, cookies and more. And, since it’s gluten-free, it’s celiac (and gluten-intolerant) friendly!
Got a great acorn flour recipe? Let us know in the comments below.
Want to see a visual of the flour-making process? Check out the video below.