my2boysteacher Posted May 8, 2013 Share Posted May 8, 2013 We are gluten free here, and I came across some recipes that call for chestnut flour. It sound interesting- a nice change from almond flour, but how does it taste? Quote Link to comment Share on other sites More sharing options...
my2boysteacher Posted May 10, 2013 Author Share Posted May 10, 2013 Anyone? Quote Link to comment Share on other sites More sharing options...
celticmom Posted May 10, 2013 Share Posted May 10, 2013 :lurk5: Bumping because I have deveoped an intolerance for almonds. Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted May 10, 2013 Share Posted May 10, 2013 It's expensive and only available occasionally here so I've only used it once or twice. It's tasty and definitely worth a try. About the almonds, have you tried soaking them? That should help. Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted May 10, 2013 Share Posted May 10, 2013 No idea (haven't tasted it) but it may be worthwhile looking into Italian baking (northern Italy, I think). Its a fairly common ingredient there. The US had terrible chestnut blight which wiped out most American Chestnuts in the early-mid 20th century. For this reason, its an unusual and expensive ingredient here. Quote Link to comment Share on other sites More sharing options...
my2boysteacher Posted May 10, 2013 Author Share Posted May 10, 2013 No idea (haven't tasted it) but it may be worthwhile looking into Italian baking (northern Italy, I think). Its a fairly common ingredient there. The US had terrible chestnut blight which wiped out most American Chestnuts in the early-mid 20th century. For this reason, its an unusual and expensive ingredient here. That is interesting, I didn't know about the chestnut blight here. I will look into some recipes from northern Italy. Quote Link to comment Share on other sites More sharing options...
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