Chestnut Flour As a Substitute

Chestnuts make a tasty and versatile flour.

Chestnuts are lower in fat than other nuts. These flavorful, sweet nuts are often roasted and eaten whole or used as an ingredient in stuffing, sweet breads, soups, cakes and ice cream. Dried chestnuts can also be ground into flour.

History

The highest demand for chestnuts in the United States has traditionally been in ethnic European and Asian markets, according to the University of Missouri. But as of 2010, that is changing as Americans seek healthy and novel food products.

Considerations

Chestnut flour is a good substitute for any grain flour for people with allergies to grains. Substitute chestnut flour for wheat flour or corn meal, according to the University of Kentucky. "The chestnut is essentially a grain growing on a tree," according to the University of California. It is nutritionally similar to other starchy foods, such as cereal grains, rice and potatoes. Chestnut flour has a sweet flavor and tender texture, which makes it ideal for pastries, muffins and pancakes.

Benefits

Chestnut flour has no gluten in it, making it ideal for people with gluten allergies. Many cooks use chestnut flour as a gluten-free gourmet ingredient in pasta, pastries and desserts. When substituting chestnut flour -- or any gluten-free flour -- for all-purpose flour, use 2 tbsp. less flour per cup, according to the Exploratorium Museum Science of Cooking.

References

• University of Kentucky College of Agriculture Cooperative Extension Service: Chinese Chestnuts
• Exploratorium Museum Science of Cooking: Ask the Inquisitive Cooks "Do You Have Any Ideas for Gluten-Free Recipes?"
• University of Missouri Center for Agroforestry: Growing Chinese Chestnuts in Missouri
• University of California Cooperative Extension: Chestnut Culture in California