Like most chestnut related products chestnut flour costs a fortune. Fortunately it can be made at home pretty cheaply. Unfortunately peeling the little blighters can be an intensely traumatic experience. You have been warned.
Chestnut flour lacks the gluten found in regular flour. Whilst this does mean that it can eaten by people who cannot eat wheat; it also means that on its own you are never going to be able to produce those stretchy doughs that you need to make pasta and bread. If you want to bake with it; replace 20% of your normal flour with Chestnut flour.
You can also use it to thicken sauces and make macaroons. When using in sauces make a small amount on the side to make sure the chestnut flavour doesn’t clash.
How to make Chestnut Flour
Score the chestnuts and roast at 180 for around 30 minutes
Peel chestnuts and chop roughly
Return to the oven on a very low heat to dry them out for a few hours.
Blend in a food processor
Using a fine sieve sift out the chestnut lumps from the flour.