I never even given a thought to using plants, trees or their fruit for flour! This article from Off The Grid News explains how. Has anyone made flours out of plants? If so please post in the comments and tell us all what you used and how it tasted please.
We’re accustomed to wheat as the gold standard for making flour. And while we often think of whole wheat flour as different than white bleached flour, the source for both is still wheat.
The challenge with producing your own flour is the amount of acreage needed to plant sufficient wheat, which is also a high-maintenance crop. Growing wheat may distract from more important work, but that doesn’t mean flour has to be off the menu.
In this article, we’re going to cover some common plants and trees that produce various types of seeds and roots that can be crushed into flour. We’ll include information on harvesting, processing, and also some basics about baking. The primary sources we’ll explore include grasses like rye grass, weeds like amaranth, nuts like acorns, and roots or tubers like cattails.