Chestnut Flour 250g
Chestnut Flour 250g
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Chestnut flour is made from dried, ground sweet chestnuts — producing a naturally sweet, earthy, slightly nutty flour with a distinctive flavour that is unlike any other flour. Traditional in Italian and Corsican cooking for centuries, chestnut flour is the basis of Tuscan castagnaccio (chestnut cake), polenta di castagne, and various pasta and bread preparations in mountain regions of southern Europe.
Provides complex carbohydrates, manganese, copper, Vitamin B6, and dietary fibre. Naturally sweet — reduces need for added sugar. Naturally gluten-free, grain-free, and relatively low in fat compared to nut flours. Not suitable for nut allergy sufferers as chestnut is classified as a tree nut in allergen labelling.
Plastic-free, home-compostable packaging. Available in 250g.
Use in castagnaccio (Italian chestnut cake). Make chestnut pasta. Use as 25–30% of a gluten-free flour blend. Add to pancakes for a sweet, earthy flavour. Mix into crepes. Use in polenta-style dishes.
Recipe idea — Castagnaccio (Tuscan Chestnut Cake): Mix 200g chestnut flour with 300ml water, 1 tbsp olive oil, and a pinch of salt until smooth. Stir in 50g raisins, 50g walnuts, 2 tbsp fresh rosemary leaves, and a few pine nuts. Pour into a greased shallow tin and bake at 180°C for 30 minutes until just set and the edges pull away. Top with extra rosemary and a drizzle of olive oil before serving. A deeply traditional Italian cake — ancient, aromatic, and unlike anything from a modern recipe book.
| Nutritional Values per 100g | |
|---|---|
| Energy | 1502 kJ / 358 kcal |
| Fat | 3.2g |
| Of Which Saturates | 0.6g |
| Carbohydrates | 80g |
| Of Which Sugars | 28g |
| Fibre | 9g |
| Protein | 3.5g |
| Salt | 0g |
Ingredients: Chestnut Flour.
FAQs
Is chestnut flour suitable for nut allergy sufferers?
No — chestnuts are classified as tree nuts in UK and EU allergen labelling (the "14 major allergens" list). Not suitable for those with tree nut allergies.
Is chestnut flour gluten-free?
Yes — chestnut is a tree nut, not a grain. Chestnut flour contains no gluten. However, always check for cross-contamination if you have coeliac disease.
Why is chestnut flour so sweet?
Chestnuts have a naturally high sugar content compared to other nuts — around 28g per 100g in flour form. This makes chestnut flour distinctive: it is naturally sweet without any added sugar, making it excellent in desserts and cakes where it can reduce or replace added sweeteners.
