The resulting acorn flour is very dark, and the boiling process destroys a key starch in the acorns — a starch that acts a lot like gluten in wheat, i.e., it helps the acorn flour stick to itself, or to thicken gravy or a roux.

Finally, you’ll want to squeeze the water from the acorn mass by wringing the cloth wrapping or bag. Take the mass of acorn pieces and grind it on a metate or pulse it in a food processor until it reaches a consistency of flour. Let the flour dry and re

As with most nuts, in the shell will keep quite well, and last much longer than processed acorn flour. Cooking with Acorn Flour. Adapting white flour recipes to acorn flour can be a bit tricky, as it’s gluten-free flour. Instead, I’d suggest looking f