Has anyone here worked with acorns and acorn flour before? What is it like compared to wheat flour both in taste and chemistry? Where is the best place to buy acorn flour (preferably brands which use California native acorns but it's probably as small field so I cant be to picky)? Is there anything that acorn flour is particularly good or shit at?
Koreans make an acorn jello out of acorn flour called dotorimuk-muchim. Maangchi has a good recipe for it. I'm sure you could find it at an asian market.
https://www.maangchi.com/recipe/dotorimuk-muchim