[Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE

[Cathy]

http://honest-food.net/2013/09/26/acorn-flour-recipe-cold-process/

This is a cold leaching process. Works well

> On Aug 21, 2015, at 1:28 PM, Gretchen R Beck <cmupythia at cmu.edu> wrote:
> 
> I've seen articles on the web that suggest you should boil acorn flour after grinding, then dry it. That might help with the consistency.
> 
> toodles, margaret
> ________________________________________
> From: Sca-cooks <sca-cooks-bounces+grm+=andrew.cmu.edu at lists.ansteorra.org> on behalf of Susan Lord <lordhunt at gmail.com>
> Sent: Friday, August 21, 2015 11:00 AM
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] BELLOTA WITH 13TH C GLUTEN FREE ACORN BREAD RECIPE
> 
> When I began my blog, Medieval Spanish Chef, I did not try all the recipes I published. Now I do and so I am in a bind - on 29 Feb 12, I published this recipe at https://www.blogger.com/blogger.g?blogID=5686476114745785266#editor/target=post;postID=5743998806607960485;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname:
> 
> ACORN BREAD A VARIATION OF FADALAT'S
> #1 PAN COCIDO EN EL HORNO p 18
> (see aludir published on September 15, 2011 for another variation)
> 
> Ingredients
> 
> 2 c acorn flour
> 2 c semolina flour
> 1 tsp salt
> 3 tbsp fat or oil
> 3 tsp yeast
> 1/3 c honey or sugar
> ½ c hot milk or water
> 1 egg beaten
> 
> PREPARATION
> 
> PREHEAT OVEN TO 400º F / 200º C
> 
> Combine the flours with salt and yeast. Add water or milk and the egg. Knead well. Divide the dough into desired shapes for loaves. Sprinkle flour over them. Place the loaves in a piece of linen or woolen cloth. Cover this with lamb skin or something similar and let the masses rise. When they have risen sufficiently, they will emit a noise when struck. Bake them immediately in the oven for about 30 minutes. Once baked put them in a breadbasket for consumption.
> 
> Acorn bread is highly nutritious for its combination of protein, carbohydrates, and fat. Too, they are unique for the sweet nutty taste. Further, both acorn and semolina flours are gluten free.
> 
> - End recipe -
> 
> Now I have been trying to prepare acorn flour for over a month for another blog. I grind it, heat in the oven . . . Today I ran it through the food processor again and it turned out like almond paste or peanut butter! Am I doing something wrong or should I use it as is, should I omit fat or oil???
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