How to make Chestnut Flour

chestnut flour
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.

milling chestnuts

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.





    • We got about 50# of chestnuts this year from our trees. I needed a fast way to stabilize them so I pressure-cooked them (in shell) for 5 minutes then froze them in bags. When thawed they can be used as is or dried, etc. for flour. I think it works pretty well. They aren’t crisp- especially after freeze/thaw but they taste good and I don’t see many other ways to keep them for so long.

  1. I am from Europe and every year buy fresh chestnuts since living in US- I always boil them in a pressure cooker for 1 hr or in a regular cooking pot for 2 hrs until they start to open up- cover them with plenty of water before that.then can stay out of the water in the fridge for up to 2 weeks and reheat them for 1 min in the microwave in portions to eat every night- warm! I have tried to roast them and they turn out very dry and still taste raw.
    I hope this helps

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