Making Dock Seed Flour, how to make a gluten free flour from the wild 

I bet that check is excellent!

Ah yeah that’s plenty. At least to experiment with 😁

Thank you 😁

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Thanks 😊. I can’t remember if I said in the vid but it’s best to mix with other flours, it can be a bit bitter on its own

Hah thanks 😊

He said 5-10 min. Watch so they don’t burn

Thank you, came across this again, still didn't use them, I have even more this year so I will try to give it a go 😂

Thanks. I've heard of people adding the whole seeds into bread like you would granary bread. I expect you can make flour from them the same way as dock but I've never tried it myself. Also are you sure it wasn't plantain as in the banana type of plantain from the musa family? As you can make flour from that

Nathan, you can. V nutty pleasant flavour.

@@UKWILDCRAFTS i'm confident it was the little plant you see pretty commonly here. i think i read it on eatweeds.co.uk. i'll try it out at the same time as trying your dock flour method. cheers!

@@riffhurricane interesting - i wonder if you could mix it with the dock flour to offset some bitterness.

@@nathanfinch7395 I'm sure you could. I think if I make the dock flour I'll treat it like I would if I was making acorn flour - steep it in a few changes of water to extract some of the tannins before I do anything else with it. Oh re: the plantain I'd leave the husk on to bulk it up, the seeds are tiny!

You’re welcome. If stored properly it should last years

If the oil content is similar to buckwheat it'll last pretty much forever because the oil is what goes rancid and buckwheat is low in oil

I’ve not tried it for shortbread. I’m sure the sugar would balance out the bitterness. The problem is it doesn’t bind very well so maybe mixed with wheat flour it would work

Yes, it's fiber! ☺️