The World’s breadbaskets are straining to meet the demands of our Earth’s growing population and researchers are looking for sustainable alternative food sources.
During the past decade, various Web sites, magazines and newspapers have recommended that acorn-based items be reintroduced into our diets.
There is a growing interest in foraging for local, edible wild plants, eating new and evermore exotic food items and the need for gluten-free ingredients. Acorns fit all of these criteria and may be on the verge of a dietary comeback. 
Acorns have always been a major component in the diets of various species of wildlife. Insects, birds and mammals obtain much nutritional value from eating them. Historically, many of our human ancestors had acorns as a regular part of their diet. Throughout time and across continents, acorns were eaten raw, roasted and boiled, and have been used to make oil, soup, mush, flour, coffee and snacks.
There are many different oak species and the nutritional content will vary with the species and local environment. Acorns appear to be higher in caloric content per weight than cereal grains. They are a reliable source of vitamin C and starch, high in magnesium, calcium and phosphorus.
Most acorns contain bitter and astringent water-based tannins that make them inedible in their raw form. However, the tannins can (and should) be leached out of the acorns using various traditional or modern processes. A common method is to boil the shelled acorns repeatedly and continue changing the water until the bitterness is removed.
Acorn flour is gluten free and can be used in place of whole wheat, corn or regular flour. Since acorn flour doesn’t rise or bind like regular flour, many recipes will have you use a 50/50 mix of acorn and regular flour.
How about an acorn burger tonight? Mix ½ cup acorn mush and ½ cup oats. Add salt, pepper, garlic, onions, some butter and start cooking!
