Choose 5 or 30 lbs.
Unlike most nuts, which store their energy in the form of oil, the energy in chestnuts is stored as starch. As a result, chestnut flour is closer in function and texture to grain flours than nut meals.
Chestnut powder (aka chestnut flour) has a sweet, starchy flavor. It has historically played an important role in several European cultures, especially those in some parts of France and Italy, where it is used to make breads, pancakes, fritters, pastries, cookies, polenta & more.
Like other starches it can also be used to thicken soups, sauces and stews.
This chestnut flour has been ground from chestnuts that have had their bitter inner skins removed – giving it a sweeter flavor. Two varieties are available:
Raw Chestnut Powder has a very pale, off-white color and a sweet flavor.
Roasted Chestnut Flour has a darker color (light brown) and a stronger, nuttier flavor.
Store chestnut flour in an air-tight container in a cool, dry place.
RECIPES & TIPS
Chestnut flour/powder can be used to make bread, pasta, cakes, pie crusts, chestnut polenta (brilloli), muffins and more. It can also be used as a simmered thickener in soups, stews, sauces and puddings.
Chestnut flour can be substitute for some of the wheat flour in some recipes. However, because chestnut flour does not contain gluten, this can weaken the dough. A good rule of thumb to follow when modifying wheat-based recipes for baked goods is not to replace more than half of the wheat with chestnut flour – passing this point is likely to leave the resulting dough too fragile to bake correctly.
Chestnut flour can also be used as a substitute for very fine cornmeal or oat flour. Because neither of these flours contain gluten, you can usually substitute freely.