Just harvested a good amount of acorns from some white oaks. I stripped shells and boiled, changed water and repeated until water ran clear to leach the tannins. I ground the meat down and dried( in oven 165 degrees for 15 hours) crushed again and sifted. I didn't get as much flour as I expected. I have been receiving heavy rains in my area, coinciding with the acorn drop. This results in many acorns being rotten and worm infested. I was planning on having enough flour for at least a month. The rain is supposed to continue through the weekend. That is great news for perspective oak trees but terrible news for the forager. I was wondering if anyone makes flour from scratch from wild plants. If any one does, do you know any good recipes for acorn flour?(I would prefer recipes that include only foraged items, but beggers can't be choosers) I have previously harvested cattail pollen flour and mixed with regular wheat flour(bought from corporate sources(not foraged)) and used it to produce some delicious bread in my bread maker. However, I have never tried acorn flour for baking. I am planning on making some cattail rootstock flour in a month, when the rootstocks begin swelling with starch. I have never tried this before either and would appreciate recipes.