Quick Answer
Acorns can be prepared for consumption by removing the bitter tannins through leaching and processing, but using leaves or shells is not a recommended method for doing so.
Leaching Acorns
Leaving acorns whole, you can leach out tannins through soaking them in water. One method involves placing 2-3 cups of acorns in a large container and covering them with 8-10 cups of water. Let it sit for 8-12 hours, then discard the liquid and repeat the process 2-3 times. After the final leach, rinse the acorns and store them for later use.
Processing Acorns
Once leached, you can process acorns into flour or meal for baking. To do this, dry the acorns in a low-temperature oven (150-200°F) for 1-2 hours or by spreading them out on a baking sheet and letting them air-dry for several days. Once dry, grind the acorns into a fine flour using a food processor or blender.
Shells and Tannins
Using shells to remove tannins is not a recommended method, as the shells will not effectively leach out the bitter compounds. Similarly, leaves are not a suitable substitute for the leaching process, as they may contain their own tannins and other compounds that could make the acorns bitter or unpalatable.
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