Nourishment from the ground up

Acorn flour, acorn flour muffin mixes (gluten or gluten-free), acorn flour pancake mixes (gluten or gluten-free), and other acorn products.

Acorn Bread

Yield: 1 dozen


2 tablespoons active dry yeast

1 cup warm water (110° to 115°)

1/3 cup vegetable oil

1/4 cup maple syrup

1 egg

1 teaspoon salt

3 cups all-purpose flour

1 cup acorn flour


- In a large bowl, dissolve yeast in warm water. Add oil and maple syrup; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.

- Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. 

Credit:  T. Bodell, 2016.