Chestnut Flour is a traditional British recipe for making a flour substitute using air-dried young chestnuts that are shelled and ground. The full recipe is presented here and I hope you enjoy this classic British version of: Chestnut Flour.
Pick young chestnuts, arrange in a single layer on trays lined with newspaper then store in a warm, dry and well-ventilated room for 2 months. After this time shell all the chestnuts individually (this is the labour-intensive part) then grind the dried chestnuts as finely as you can.
Use as an additive to wheat flour substitute a blend of 25% chestnut flour and 75% wheat flour in any cake recipes, or try any of the range of chestnut flour recipes presented on this site.
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