Chestnut flour is obtained by grinding the dried chestnuts, imparts a sweet taste to the mixture and lowers the amount of sugar insert in the dough.It has a starch content of 25% (higher than potatoes) and a composition very similar to cereals.

It is rich in folic acid, potassium, zinc, iron, vitamin E, B group vitamins and has a high nutritional and energy value.


Choose quality, chestnut flour has a light beige color or slightly more pronounced, some dark-colored flours are also very bitter because they can be obtained from chestnuts not completely free from the outer pericarp or with defects.

It is better to consume it fresh because it is easily altered, if in doubt it tastes a little bit raw, if it is bitter, unfortunately it can not be used anymore.

Keep it closed in a container in the refrigerator, even in the freezer, or in a cool place.


Some quality flours are particularly sweet, so as to make it essential to mix them with other flours with a more neutral taste to prepare savory products, in this case use a percentage of 30% on the weight of flours.

It is good to know the density of the flours to understand how much they can be replaced, find the flour table in the page dedicated to  “chart density flour” .


In the preparation of baked goods, especially if leavened or whipped, you must have some more precautions:

    • sift the flours before combining them with the other ingredients in order to incorporate air and to make the lighter products, this flour in particular tends to form small lumps
    • the dough must be softer
    • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.
he dough made with this flour has a compact and dry consistency.

In baked goods you can insert pieces of fruit or vegetables that continue to provide hydration in the oven and after cooking.

Gluten-free flours do not create glutinous mesh to incorporate air to grow properly, especially leavened doughs need little help to increase correctly, you can use these ingredients alternately:

    • legumes flours in a percentage equal to 25% to 50% of the weight of the flours
    • soy milk or nuts or oil seeds that can completely replace the part of water used in the dough leavened
    • egg whites or whole eggs that help to incorporate air and to bind
    • other ingredients like thickeners which replace the role of gluten should always be used in leavened products, but there is not only xanthan, but also agar agar, carob seed flour, guar gum chia seeds, flax and psyllium, used separately or in a mix, here you find it “how to imitate the function of gluten”.
It is particularly suitable for the preparation of friable or soft doughs such as castagnaccio, but can also be used in purity for:

    • sponge cake
    • shortbread
    • home-made pasta, egg pasta
    • dumpling
    • pastry

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