Acorn flour is a gluten-free flour milled from the nuts of oak trees. It has a mild, earthy flavour with a subtle sweetness and a slightly gritty texture that varies depending on how finely it’s ground. The full-fat version retains the natural oils of the acorn, giving it a richer taste but shorter shelf life.
Historically a staple food for Indigenous peoples across North America, Europe, and East Asia, acorn flour has found a small but devoted following among foragers and alternative baking enthusiasts. It can be used in pancakes, flatbreads, pasta, and as a thickener for soups and sauces.
It’s not widely available commercially in Australia but can be made at home from foraged acorns with patience and the right species of oak.
How it's made
Nutrition (per 100g)
1 oz is about 28.35 g — roughly 140 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
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