Adrien L. wrote:On the recipe side, how do you use the flour?
Adrien L. wrote: Do you mix it with wheat flour or other nut flours?
Look to any Maze recipes and Acorn can often replace
Adrien L. wrote:We have substituted almond flour with acorn flour in the recipes we tried. I am sensitive to wheat, so I am always looking for gluten-free alternatives.
Alder Burns wrote:Actually here in CA, the native people preferred these, because they store longer and are richer in oil.
David Livingston wrote:Anyone know the situation regarding european oaks ?
David Livingston wrote:Ah the great Ray Mears !
I would like to see this chap on Permies . He is the real deal .
Arthur Haines wrote:Laura, I consume acorns every week for food. Given that they were staples of very indigenous groups, we know they were an excellent and non-allergenic food source. Please see this video: http://www.youtube.com/watch?v=QitkIGNwUgs, it will give you lots of information about acorns. I've also attached an article printed in the Bulletin of Primitive Technology. In short, there are no acorns that should be eaten without being soaked/leached, especially if you eat them in any quantity. Though many state they can be eaten without processing, you are consuming at least two antinutrients that remove mineral nutrition from your body (no different than consuming grains, legumes, nuts, and seed-like fruits--which our society rarely processes properly to maximize nutrition and minimize antinutrition). Best wishes.