Dish

Acorn Bread

Acorn bread is a traditional food of Native American tribes. It is made by grinding acorns into a fine flour and mixing it with water and salt. The dough is then baked in an oven or over an open fire. Acorn bread is high in protein and fiber, and is a good source of vitamins and minerals. It is also gluten-free and low in fat.

Cuisine of the Americas› Native American cuisine

Bread

Origins and history

Acorn bread has been a staple food of Native American tribes for centuries. It was also eaten by early European settlers in North America. Today, acorn bread is still made by some Native American tribes and is also enjoyed by people who follow a gluten-free or low-fat diet.

Dietary considerations

Gluten-free, low-fat

Variations

Acorn bread can be made with different types of flour, such as cornmeal or wheat flour. It can also be flavored with herbs or spices, such as rosemary or cinnamon.

Presentation and garnishing

Acorn bread can be garnished with chopped nuts or dried fruit. It can also be served warm or toasted for added flavor.

Tips & Tricks

To make acorn flour, the acorns must be leached to remove the bitter tannins. This can be a time-consuming process, but it is necessary to make the flour edible.