Chestnut Flour - FunkyFoods (2024)

I discovered Chestnut Flour in theZingerman’s Bakehouse Cookbook I got from the Munchies Test Kitchen. Farideh was clearing out space to make room for more cookbooks, so I grab this one from the give-away pile. I’m a big fan of Zingerman’s…they were actually one of my inspirations for starting this blog, selling such cool products from all over the world and whatnot.

Anyway, as I was flipping through the cookbook, I landed on a recipe for Chestnut Baguettes that called for chestnut flour and thought it would be the perfect ingredient to share with you for the holiday season.

If you like chestnuts, then this will open a whole new world of holiday baking possibilities. I, on the other hand, HATE chestnuts! There’s something about the flavor that makes my face cringe. But I never let my distastes get in the way of my funky food quests (remember, Ouzo?) because there’s always a way to make them taste better.

Lo and Behold, chestnut flour tastes just like chestnuts. It’s sweet, earthy, and a touch smokey, bringing new flavors and textures to your favorite baked goods.You can add it to virtually ANYTHING that calls for regular flour. If used like cocoa powder, adding just a small amount will add a subtle chestnut flavor. Added as a complete flour replacement, chestnut flour will provide density and heartiness to your baked goods—but, for gluten-free diets, I suggest mixing and matching your favorite gluten-free flours with chestnut flour, as it can be overpowering if you’re not used to chestnut. But even if you don’t follow a gluten-free diet, I encourage you to experiment with and incorporate it into your holiday weekend baking projects!

~*~ Happy Holidays ~*~

T <3

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BASICS

About: Chestnut flour is made from roasted, finely ground chestnuts and used often in Italian baking (but don’t limit yourself there). It can be used as a partial or complete flour substitute in baked goods to lend sweetness and density. Low in fat, and high in carbs, chestnut flour is a tasty and satisfying addition to gluten free and regular diets alike.

Origin: Italy

HEALTH

Nutrients: copper • fiber • manganese • protein • vitamin C • vitamin B6

Benefits: lowers blood cholesterol levels • improves bone health • reduces inflammation • may reduce risk of cancer • strengthens the immune system

Ingredients: chestnuts

Calories: 365 per 3 ounces

Substitutes: almond flour • hazelnut flour • rice flour

SHOP

Where to Buy: the baking aisle of your local health food store or Italian Market.

Where to Buy Online: Amazon • Hoosier Hill Farm • Market Hall Foods • Nuts • Piccolos Gastronomia

How to Select: You’ll know you’ve got high-quality chestnut flour if it’s expensive. I got mine from Nuts for a great price, with no compromise of flavor (in my opinion).

Other Products: chestnut syrup • chestnut spread • chestnut cream • chestnut honey

PREPARE

How to Use: It all depends on what you’re trying to make, as well as the kind of chestnut flour you buy. It’s as powdery and dry as regular flour and can sometimes be used as a complete substitute in simple recipes like pancakes, pie crust, and pasta. But for muffins, cookies, cakes, and other baked goods, it’s best (safest) to combine chestnut flour with regular or other gluten-free flours. In that case, you can substitute chestnut flour for a 1/4 (25 percent) of flour in a recipe (Ex: 3/4 cup all-purpose flour, 1/4 cup chestnut flour). Start by experimenting and incorporating chestnut flour into your tried and true baking recipes, and adjust amounts once you get an understanding of its nature.

How to Store: Chestnut flour is very delicate, making it more subject to oxidation and rancidity. Store chestnut flour in an airtight container in the fridge for 6 months, or the freezer for up to one year.

Make Your Own via The Spruce Eats

EAT

What it Tastes Like: Slighty sweet • nutty • earthy • silky• smokey

Suggested Uses: banana bread • muffins • cookies • biscotti • cakes • pancakes & waffles • pie crust • homemade pasta • a thickener for stews, soups, and sauces • coating for deep-fried foods

Recipes:

Necci (Italian Chestnut Pancakes) via Jul’s Kitchen

Castagnaccio (Italian Chestnut Cake) via Food52

Chestnut Pound Cake via The Spruce Eats

Chestnut Flour Ravioli via Snixy Kitchen

Chestnut Flour Polenta via Saveur

Chestnut Quick Bread via Kroger

Chestnut Gingerbread Cookies via Amisa

COOK’S NOTE

Chestnut flour is pretty sweet, so decrease the amount of sugar by 10-15% called for in recipes.

**~~ MORE ~~**

How It’s Made

The Chestnut Man

Great British Bake Off Recipe

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What do you know about Chestnut Flour?

FAQs

Why is chestnut flour so expensive? ›

Made from finely ground dried chestnuts, it is highly seasonal and is usually produced in small batches. Chestnuts are harvested by hand, peeled (hopefully, mechanically) and the inside nut is dried before being ground into a fine flour. It's a lengthy process that explains its high prices.

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How healthy is chestnut flour? ›

Chestnut flour provides close to 50% of your RDA (recommended dietary allowances) for fiber, 20% of magnesium, 23% of phosphorus, 42% of potassium, 160% of manganese, 50% of copper, 108% of vitamin B9 (folic acid), and 42% of vitamin B6 each day.

Is chestnut flour high carb? ›

Chestnut flour: properties and nutritional values

In fact, its nutritional values are characterised by high levels of carbohydrates (75-80%, against 60% of wheat flours) and by a low quantity of fats (3-4%); also fewer proteins, around 6% (a negligible value compared to 20-25% of legume flours).

Is chestnut flour better than wheat flour? ›

If you are using chestnut flour as a substitute for wheat flour, the good news is that it's actually more nutritious than many other alternative flours. It is high in quality proteins, essential amino acids and fibre, low in fat, and cholesterol free.

Can you substitute chestnut flour for all-purpose flour? ›

It can be used as a partial or complete flour substitute in baked goods to lend sweetness and density. Low in fat, and high in carbs, chestnut flour is a tasty and satisfying addition to gluten free and regular diets alike.

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Is chestnut flour anti inflammatory? ›

Chestnut flour contains antioxidants, such as vitamin C and certain phenolic compounds, which have been linked to reducing inflammation and protecting against chronic diseases. Furthermore, chestnut flour is naturally low in sodium and cholesterol, making it a heart-healthy option.

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Is chestnut flour hard to digest? ›

Digestive Health and Chestnut Flour

The dietary fiber found in chestnut flour contributes to maintaining healthy digestion. Fiber adds bulk to the stool, promotes regular bowel movements, and supports a healthy gut microbiome.

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Which nut flour has the least carbs? ›

Simply made from crushed almonds, almond flour is extremely low in carbohydrates. In fact, it contains only three grams of total carbs (one gram of net carbs) in a two-tablespoon serving.

Where does chestnut flour come from? ›

Chestnut flour, also called sweet flour, is a flour made by grinding chestnuts. It has a hazelnut-like color and a sweet flavour. It is mainly made in Italian mountain regions, which is between 450 to 900 meters above sea level, where the sweet chestnut can be found.

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Why are chestnuts expensive? ›

Why? The handful you're buying at the store is most likely imported. Though the U.S. imports 40 million dollars of chestnuts annually, according to the Northern Nut Growers Association, less than one percent of the world's chestnuts are grown in America.

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Are chestnuts worth money? ›

(Trees planted in colder regions such as USDA zone 5, may bear between 5 and 7 years of age.) Wholesale prices for large, high-quality chestnuts are $3.00-5.00/lb, and higher for organically grown chestnuts. Retail prices range from $3-10.00/lb.

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How to make your own chestnut flour? ›

Place chestnuts in a blender or food processor. The dry blade attachment for a Vitamix works well for this step. Process at a high speed until a fine flour is created. For the best results, sift the flour through a fine mesh sieve and return larger pieces to the blender to process further.