HOMESTEAD HOW-TO
Acorns are a widely available food source, but they require some processing before they can be turned into flour. Acorns contain tannins, which give them a bitter taste and can be toxic in large amounts.
Cattails are an excellent , and their roots can be used to make flour. To harvest, dig up the rhizomes, clean off the mud, and peel away the tough outer layer.
Amaranth is a highly nutritious plant that has been cultivated for centuries. Its tiny seeds are packed with protein and fiber, making them a great flour alternative.
Quinoa is another protein-rich seed that can be dried and ground into flour. It has a mild, nutty flavor and provides essential amino acids, making it an excellent choice for survival nutrition.
Despite its name, buckwheat is completely gluten-free and not related to wheat. The seeds, or groats, can be dried and ground into flour with a slightly nutty and earthy flavor.
Chestnuts are naturally starchy and sweet, making them an excellent choice for flour production. To prepare chestnut flour, shell the nuts, dry them thoroughly, and grind them into a fine powder.
Sunflower seeds can be roasted and ground into a flour-like consistency. This nutty flour is high in healthy fats and protein, making it a great addition to survival baking.