- 1 cup weight = 100 grams
- Tan coloured, made from ground chestnuts, this flour imparts a nutty, earthy flavor to baked goods. High in fibre, complex carbs and low in protein, has many properties of grains.
- Used widely by Italian bakers and cooks in everything from pasta (tagliatelle and gnocchi) to cakes, pancakes, breads and muffins.
- Because chestnut flour is low in protein, it should be combined with a high-protein flour, such as bean, amaranth or soy flour, to make sure baked goods hold together.
Store in: an airtight container at room temperature.
How to use: add up to 20 percent to a basic flour blend.
Watch out for: too much chestnut flour can impart an unpleasant earthy taste. Don’t confuse chestnut flour with water chestnut flour, a starchy white powder with different baking properties.
Substitution: no substitute