Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Acorn flour processing removes tannins via alkaline leaching, then dries and grinds the acorns into a starch‑rich flour.
Origin: Iroquois, Cherokee, Pacific Northwest tribes (Pre‑colonial/Indigenous) — North America
See full technique reference →The process relies on the hydrolysis and solubilization of tannic acid in the presence of sodium bicarbonate, raising the pH from ~4.0 to ~5.5–6.0 and reducing tannin content by ~70 %. Subsequent drying at 60–70 °C preserves vitamin C and prevents Maillard browning, while grinding yields a fine flour with ~70 % starch, 10–12 % protein, and 2–3 % fat.
Primary Reaction
Alkaline leaching of tannic acid from acorn kernels
You're reading one of techniques available free. Full library with Gastronome.
Key Variables