Gluten-Free Acorn Bread
Steven Golieb has written multiple books on edible wild plants and is the owner of Edible Wilds, a natural food company.
Ingredients
- 473 ml (2 cups) acorn flour
- 22 ml (1½ tablespoons) butter or margarine
- 118 ml (½ cup) granulated sugar
- 10 ml (2 teaspoons) baking powder
- Pinch of salt
- 1 egg
- 237 ml (1 cup) milk or milk alternative
If you’d like to make this bread a little less “traditional,” you can add an additional 237 ml (1 cup) acorn flour, 59 ml (1/4 cup) milk or milk alternative, and 1 more egg. The additional of ground cinnamon or nutmeg will make a Thanksgiving-style bread. The indigenous people would often replace some of the acorn flour with cornmeal.
Preparation
1. Preheat oven to 177°C (350°F).
2. Combine all ingredients in a bowl, and mix together thoroughly. Place in a small greased bread pan or muffin pan.
3. Bake until a toothpick inserted into the center of the bread is dry when removed, 15 to 20 minutes.
Steven Golieb
Steven Golieb is the owner of Edible Wilds, a small natural food company that specializes in native and wild edible plant products. He has studied Environmental Science at Utah Valley University and Excelsior College, written multiple books on edible wild plants, and has taught classes on plant identification. Steve continues to create new products utilizing edible wild plants for his company and currently lives in Millinocket, Maine, USA.
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