home-made gluten-free chestnut flour

  • Yield:

    as much as you will use!
  • Cooking Method:

    Roasting
  • Prep Time:

    30 mins
  • Cook Time:

    30 mins

Allergens:

tree nut
home-made gluten-free chestnut flour

This home-made gluten-free chestnut flour is much more course than the chestnut flours you can buy in specialist shops. And you can guarantee it's free-from allergens when you make it yourself. It is yummy, and full of flavour: nutty, a little earthy and slightly sweet.

Ingredients:

  • freshly foraged chestnuts*

Method:

  1. Preheat your oven to 200°C (fan)

  2. Stab your freshly foraged chestnuts and place on a baking tray.

    home-made chestnut flour
    roasted & ready to shell

  3. Pop them into the hot oven for 30 minutes.

  4. When you get them out of the oven, as soon as you are able to handle them remove them from their shells. If their skin comes off too brilliant, if not it just means you get a little more fibre in your flour! 

  5. Leave the shelled chestnuts to cool. Sometimes I leave for a couple of hours, sometimes over night. 

  6. Once the chestnuts are cool it's time to mill them. I use my spice jar on my kenwood chef and mill them 4 Tbs at a time, transferring them into the glass storage jar as I go.

  7. Once they are all milled, pop the lid on the jar and store in the fridge (or use straight away).

Notes:

*Please don't muddle these yummy sweet chestnuts with their relatives the horse-chestnuts (a.k.a conkers) which are poisonous. Sweet chestnuts have a far more spiky outer shell than conkers. Also, please only take what you will use on the day and leave the rest for squirrels and other foragers. They are free - but they require quite a lot of time and energy to create the edible delights so don't take more than you can manage! They likelihood is that more will be falling from the trees in the coming week so you can always go and collect more if you get hooked! 

We store our home-made chestnut flour in air-tight jars in the fridge ready to use whenever we fancy. It will last in the fridge for five days.

This gluten-free chestnut flour works wonderfully in gluten-free bread, it's course texture preventing it from becoming too dense. It's also ideal for our chestnut cookies where the flavour of chestnuts is truly celebrated.

We have also made our gluten-free chestnut flour from packaged roasted chestnuts from the chops when they are out of season. The flour ends up being slightly finer and wetter than the flour we get from our foraged and home-roasted chestnuts.