There’s something truly enchanting about a profusion of wildflowers. But what if I told you there was an even more wondrous experience waiting to be discovered? Foraging for ingredients in the great outdoors and turning them into delicious baked goods is a culinary adventure like no other. And it all starts with 14 edible wild plants that can be transformed into flour, perfect for whipping up a batch of homemade treats.
Let’s Get Ready!
Before diving in, keep in mind that combining these wild flours with others is key to achieving the best results. The variety of plants available allows for experimentation and finding the perfect blends. As an added bonus, many of these options are naturally gluten-free. To turn these ingredients into usable flours, you’ll need a dehydrator and a method for grinding them down into powder.
If manual methods like a quern or mortar and pestle aren’t your thing, consider repurposing coffee grinders from thrift stores instead.
Nuts
When cooking or baking, many enthusiasts are familiar with the versatility of nut flours. In particular, ground almonds excel in a wide range of sweet and savory recipes. When incorporating these dense flours into your creations, it’s crucial to consider their inherent heaviness. Typically, only about 20% of the total flour content is comprised of nut flour, largely due to this characteristic.
To balance out the density, it’s common practice to blend these with lighter, powdery options like wheat, rice, sorghum, amaranth, tapioca, or potato.
Acorns (Quercus sp.)
While acorns are technically edible for humans, they require a process called leaching to remove their bitter tannins. Leaching involves rinsing or simmering the nuts to neutralize the bitterness. Some varieties of acorns have an additional skin layer known as the testa between the nut and its outer shell. This layer can be removed after roasting by gently rubbing the acorns with a coarse towel, either before or after leaching.
When it comes to producing flour, white oak (Quercus alba) and red oak (Quercus rubra) are the top choices. However, harvesting at least a gallon of these nuts in the autumn is necessary for any significant yield, and processing them can take several days. Despite the time and effort required, the nutty flavor of acorn flour makes it well worth the trouble. Just be prepared to potentially alienate your local squirrel friends in the process.
Chestnuts
While chestnut trees thrive globally, not all chestnuts are safe for human consumption. In fact, some varieties contain toxic compounds that can be fatal if ingested raw. Only a select few horse chestnuts contain the potent compound esculin, making it crucial to correctly identify your finds. The most effective way to determine edibility is by examining the overall appearance of the chestnuts.
Edible varieties from the Castanea genus are characterized by sharp, spiky burrs covering their husks – a feature that’s likely to leave an indelible mark if one is hurled at you! In contrast, toxic chestnuts display a warty, toad-like husk and have round, smooth inner nuts. A distinguishing feature of the edible varieties is the presence of a pointed ‘tassel’ on the nut’s tip.
To render your harvested chestnuts edible, make a cross incision on their husks with a sharp knife, then roast them at 400°F for approximately 20-25 minutes. Allow the roasted nuts to cool before peeling and dehydrating them at 105°F for 15-24 hours – or until they become brittle enough to snap in half with your bare hands. Finally, grind the resulting powder into a sweet, light flour suitable for cakes.
Hazelnuts
Hazelnuts, also referred to as filberts, are a staple in many European regions where they grow abundantly. In contrast to acorns or chestnuts, processing hazelnuts into wild flours is a relatively straightforward process. To do so, begin by cracking open the nuts and then roast them until they reach a dry consistency. Next, grind the roasted hazelnuts into a fine powder, before storing the resulting flour in the freezer for optimal preservation.
Beech Nuts
The decline of American Beech tree nuts (Fagus grandifolia) in North America has been stark over the past few decades. Similar to processing hazelnuts, proceed with the same steps and considerations.
Walnuts
Black walnuts (Juglans nigra), native to North America, often find themselves growing wild across the continent. While their presence can be a nuisance for many gardeners due to the chemical juglone they emit, they also offer an opportunity for those with nearby walnut trees to harvest their nuts and transform them into flour.
Pecans
Pecans, being sweeter and more easily shelled than walnuts, yield a rich and dense flour when processed. Simply crack open your pecans, roast them to perfection, and grind them into a fine powder. To ensure their freshness and shelf life, it’s essential to store all nut flours in the freezer rather than at room temperature. With high fat contents, these flours can easily go rancid if exposed to warm temperatures.
The last thing you want is to invest time and effort into crafting these wild flours only to have them spoil in your pantry.
Seeds and Grains
Unbeknownst to many, the flora surrounding your home holds a plethora of edible grain surprises. As you go about your daily routine, it’s possible that you’ve strolled past these plants countless times without giving their hidden treasures much thought. From the unassuming grasses and wildflowers to the more conspicuous trees and bushes, the humble landscape around you is teeming with untapped sources of wild flours waiting to be discovered.
Curly Dock (Rumex Crispus)
This unassuming plant often finds its way onto property edges or woodland trails. As an invasive species, there’s no guilt in harvesting its seeds for use in cooking. The small seeds can’t be easily separated from their chaff, so it’s best to toast them whole and process them into flour with the husks intact. The resulting product has a distinctively bitter flavor profile similar to buckwheat.
When used in combination with sweeter flours in breads and baked goods, just 10% of this ingredient is enough to add depth and interest. Use it sparingly to elevate your culinary creations.
Lamb’s Quarters (Chenopodium album)
The Chenopodium sp., commonly referred to as ‘fat hen’ or ‘goosefoot,’ is a member of the amaranth family with a culinary value similar to spinach when cooked. However, we’re focusing on its seed flour potential here. Notably, these seeds are relatively high in oxalic acid, which can pose long-term kidney risks if consumed raw. Fortunately, cooking neutralizes this acid.
As such, processes like drying, grinding, and baking the seeds into bread or other products won’t cause harm when done correctly.
Wild Rice (Zizania aquatica)
In northeastern North America, an annual plant thrives in marshlands, rivers, and creeks, spanning from Midwestern US states to the coast and extending from Manitoba to Newfoundland. Its seed heads bob above water, a favorite snack of ducks and other waterfowl, so be prepared to share with these feathered friends. Despite the competition, this nutrient-rich rice is worth the effort, boasting high levels of protein, iron, and potassium.
It can even be dehydrated and ground into flour for added versatility.
Wild Rye (Elymus canadensis)
For those residing in the colder regions of the northern United States or Canada, wild rye (ryegrass) is a valuable resource to keep on your radar. As hardy perennials, these plants can simultaneously address soil erosion concerns while providing an added source of nutrition. Their versatility extends beyond mere sustenance, however, as they can be used to create a variety of edible products.
One option is to process the grains into a porridge-like consistency, although they’re often better suited for grinding into flour. The resulting product bears a striking resemblance to traditional rye and can be effectively utilized in breads, crackers, and other baked goods.
Roots
If you’re familiar with baking using potato or tapioca starch, you’ll understand that these ingredients are derived from the same tasty tubers many of us enjoy in our daily meals. The good news is that there’s a whole world of other roots waiting to be transformed into unique and exciting flours.
Sunchoke/Jerusalem Artichoke (Helianthus tuberosus)
To prepare sunchokes for dehydrating and later use as a topping or ingredient, start by scrubbing and peeling fresh tubers. Slice them thinly, about 1/4 inch thick, to ensure even drying. Place the slices in your dehydrator and set it to 135°F (57°C). Allow the sunchokes to dry for approximately 5 hours, or until they reach a crispy texture that snaps easily when bent. Once dried, grind the sunchokes into a fine powder and store it in an airtight container in the freezer.
You can then use this powder as a topping for cauliflower pizza crust or other savory baked goods.
Cattails (Typha latifolia)
Cattails have earned the nickname ‘nature’s pantry’ due to their versatility. Not only are the stalks and roots edible, but also the young flowering tops and pollen. In fact, combining processed roots with pollen can create a unique wild flour. To produce root flour, gather an abundance of cattail roots, scrub them clean with a nailbrush, and dry them in a low-temperature oven at 200°F for 8-10 hours.
Once dry, peel the roots, slice them thinly, and further dehydrate them at 105°F for a few more hours. Process the dried roots through a grinder, sift well to remove any lumps, and store the flour in the freezer. Harvesting pollen is equally straightforward. Simply pop paper bags over mature cattail heads that are covered in pollen, securing the bags tightly around the stems before cutting them off to leave about 8 inches of stem exposed.
Hang these upside-down in a dry, warm location for approximately a week, allowing the pollen to accumulate at the bottom of each bag. Shake the bags (perhaps while dancing) and rehang them, after which you can collect the accumulated pollen and store it in an airtight container or freezer.
Bark
While the notion that devotees of natural foods indulge in tree bark might seem like an urban legend, surprisingly, some types of tree bark can possess a unique flavor profile. In fact, when prepared correctly, certain varieties can even be considered a culinary delight.
Pine Bark
For centuries, people in Scandinavian countries have been utilizing the nutritional benefits of pine bark in their baking practices. This ancient tradition is rooted in the understanding that both the inner cambium and outer bark of the tree are rich in essential nutrients. When harvesting pine bark for use as a wild flour, it’s crucial to prioritize sustainability by only taking from healthy pines that will be felled for lumber or firewood purposes.
To prepare this unique ingredient, simply cut off small sections of bark, chop them into half-inch pieces, and spread them on a baking sheet. Bake at 350°F for 40-50 minutes before allowing the mixture to cool. The final step is to grind it through a food processor or grain mill to create a usable powder. This earthy addition can be incorporated into rye bread, crackers, or cakes to add depth and character.
Birch Bark (Betula sp.)
Unlike pine bark, birch’s inner cambium layer is the key to unlocking its potential. Unlike other parts of the tree, you won’t find use for the papery outer skin. Instead, this delicate inner layer can be transformed into a fine powder. A crucial note: always harvest from recently fallen or cut trees, never harming living trees. When harvesting, gently scrape away the soft cambium from the papery bark until you’ve collected enough.
Then, spread it out on a baking sheet and dry it in a low-temperature oven at 200°F for several hours before grinding it into its final powder form.
A Few Notes
While electric coffee grinders are sufficient for grinding most flours, it’s essential to have backup options for potential survival situations. For this reason, I recommend having both an electric grinder and a manual, hand- cranked mill on hand. The latter can be attached to your kitchen counter and used to transform various grains into flour. Having alternatives to electric appliances is crucial in case the power grid fails, allowing you to continue baking essential items like muffins.
It’s also important to conduct thorough research before harvesting plant-based ingredients, ensuring that you’re gathering non-toxic varieties. Furthermore, be aware that individuals with certain food or seasonal allergies may react to some of these ingredients. For instance, those with peanut allergies may be sensitive to acorns, while those with latex allergies can be triggered by birch bark.
If you’re unsure about potential cross-reactions, consult a herbalist or naturopathic practitioner for guidance.
