01/02/2026
I used to scroll past “wild flour” posts like they were survival fantasy… until I actually tried it.
Here’s what I learned: not everything people call “flour” acts like flour. Some things bake like real flour (they have starch or fats). Other things are more like a dry powder you add for nutrients and flavor.
If you want a simple way to think about it, I split these into two groups.
The ones that behave like real flour
Acorns + chestnuts are the heavy hitters.
Acorns
First time I tried acorn flour I made the mistake everyone makes: I didn’t remove the bitterness enough. Acorns have tannins, and you have to leach them out or your food tastes like chewing aspirin.
What works: crack them, crush them, then soak and change the water again and again until the water stays mostly clear and the taste is mild. Then dry and grind.
How I use it: I mix a little into pancakes or flatbread, not 100% replacement. Think “adds flavor + stretches flour,” not “perfect loaf.”
Chestnuts
Chestnut flour is the easiest one to love because it’s naturally a bit sweet. Peel, dry, grind. That’s basically it.
How I use it: pancakes, muffins, and anything where a slightly sweet, nutty taste is a bonus.
The ones that are better as “pantry boosters”
These don’t replace wheat flour the way you’d expect. They’re more like the way people use dried herb powders.
Dandelion
The leaves dry fine, but they’re bitter. I treat it like a small pinch ingredient, not a base. The root is the better pantry item (dried and ground), but even that is more “mix-in” than flour.
Plantain (the w**d, not banana)
Good for drying and powdering, but it’s not going to make fluffy bread. I like it in soups, stews, and savory doughs in small amounts.
Purslane + wild spinach-type greens
Great as a dried green powder. But I keep it modest. It’s for nutrition and color, not structure.
My basic method (the one I actually follow)
Wash well and keep it away from roadsides/sprayed areas.
Dry until it snaps or crumbles (not “kind of dry” — fully dry).
Grind.
Store airtight. If it’s humid, I freeze it so it doesn’t go stale.
The rule that saved me from wasting batches
If you’re new:
Start by replacing only 10–20% of your regular flour with acorn/chestnut flour.
For leaf powders, start with 1–2 teaspoons per recipe.
You can always add more next time. You can’t un-bitter a whole batch after baking.
