Making Acorn Flour
Another comprehensive guide by MFRE
The first step in making acorn flour is a given, you must collect your acorns.
Acorns from just about any variety of oak tree will work, but many prefer to gather acorns from the white oak tree. Some claim that acorns from the white oak tree are less bitter (astringent) than those collected from other varieties of oaks, while others prefer them due to their sheer size. We have found after making flour from many varieties of acorns, that once the tannins have been leached out they are no longer bitter anyway regardless of variety. That being said, the larger the acorn the easier they are to shell. Shelling is by far the most time consuming process. If one had access to a burr oak tree (which boast very large acorns), shelling a large quantity would take very little time in comparison to other varieties. By necessity, one must use what one has access to.
Green acorns picked off the tree are best because they are less likely to have been contaminated by insects or critters, but they can be harvested off the ground when they fall as well.
