dock or orach flour

Dock grows everywhere around here and Red Orach is almost invasive in my yard. Has anyone tried Dock or Orach flour.

https://learningandyearning.com/dock-seed-flour/

Robert, thanks for posting this.  We also have well grown docken here (mainly Rumex obtusifolia I think).  Your post inspired a bit of interweb browsing and I found quite a few other foraging 'blog talking about using seeds for flour.  Some ground the whole seed, and some rubbed off the husk after drying.  Eat the weeds blog has lots of suggestions in the comments about cooking the leaves to remove some bitterness, and some other recipes.  I haven't tried it yet, but I think I may well next year....

I'm going to try it this year as well just looking for anyone who might have given it a try.

i tried to make dockseed flour once. i didn’t do anything to remove the hull - mostly because i couldn’t figure out a reasonable way to do it at the time. now i’d probably run the seed through a very coarse grinder (hopefully just enough to rub a good portion of the hull off) and then try to separate the hull out via winnowing. anyway, it seemed like the hull made up 75% of the mass of the seed, so the ‘flour’ (more like a high fiber bran meal) had way more chew than food value (outside of fiber). didn’t taste like a whole lot, either.

Yes! I am experimenting with this right now. I have not winnowed it,  though I wonder about the phytates, but have made crackers with this recipe https://foragerchef.com/dock-seed-flour/ and we really liked them. Tasty with butter and I am eager to try them with brie...
I just whirred the seeds in the blender after letting the hoards of spiders crawl away.