Chestnut flour: from pasta to pancakes, 10 surprising ways to rediscover it in your recipes

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Carlos Laforet Coll
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Not just castagnaccio! Find out how to use chestnut flour for the preparation of your sweet and savory recipes

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Not just castagnaccio! Find out how to use chestnut flour for the preparation of your sweet and savory recipes

La Chestnut flour it is a very versatile ingredient which has unfortunately lost its value. Nowadays and unlike in the past when it represented a staple food of the poor cuisine, in fact, this flour is rarely used in the kitchen, relegated to some traditional recipes. It's time to rediscover it and make the most of it in the kitchen. But in which recipes and how to use chestnut flour to enhance its taste and benefits?

Index

Fresh self-produced pasta

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Chestnut flour lends itself without problems to the preparation of fresh pasta, in combination with soft wheat flour or durum wheat semolina. You will have to follow your traditional recipes by replacing a third, at most half, of the quantity indicated for the classic flour with chestnut flour, so that the dough can still bind without problems. Being a gluten-free flour, in fact, it needs the other more structured ones to remain compact. You can knead and shape your dough by hand or with the help of the classic crank dough machine or the most modern automatic pastamakers



Potato gnocchi and chestnut flour

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Here's how to enrich the preparation of the classics potato gnocchi. After boiling or steaming them, mash the potatoes and form a homogeneous, but not too solid, mixture, gradually adding chestnut flour, alongside the wheat flour. If you want to prepare gluten-free gnocchi, you can combine chestnut flour, a "white" flour specifically for celiacs.

Chestnut and chickpea flour cream

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This cream based on chestnut flour and chickpea flour is really prepared quickly. To obtain a cream of chestnut and chickpea flour for two people, you will need to pour 80 grams of chickpea flour and 2 tablespoons of chestnut flour into a saucepan. Add 200 ml of cold water and mix with a whisk to avoid lumps. Add another 450 ml of water, stir again and bring to a boil. Stir occasionally and cook over low heat until the cream has thickened. It only takes a few minutes. Serve with chopped herbs and seasonal vegetables to taste.

Thicken soups and soups

If you have the need to thicken a soup found to be too liquid, you can use chestnut flour. It happens, in the preparation of soups and soups, that the amount of broth present is higher than expected, when you start blending the ingredients. But there is a remedy for everything. Just add 2 or 3 tablespoons of chestnut flour, mix and continue to blend.

Softer cakes and muffins

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Chestnut flour tends to retain a lot of the moisture of the liquid ingredients used in the preparation of desserts. This will help you get softer cakes and it will have the same effect with regards to baked preparations such as muffin e plumcake. Calculate to use 2 tablespoons of chestnut flour for every 250 grams of the basic flour chosen for the preparation of the dessert.


chestnut cake

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To prepare yours castagnaccio pour into a bowl 300 g of chestnut flour, 50 g of pine nuts and 50 g of raisins previously softened in water and drain. Mix the ingredients with a spoon and add 4 tablespoons of extra virgin olive oil and water as required until the mixture is smooth and homogeneous. You can enrich your recipe with other dried fruit, chocolate chips or whole cane sugar to sweeten, remembering however that both chestnut flour and raisins are already quite sweet. Bake the castagnaccio in the oven at 180 ° for 40 minutes.

Chestnut, rice and apple flour cake

A chestnut flour cake different from the classic castagnaccio. Here is the recipe for the cake for you chestnut, rice and apple flour: oIn addition to chestnut flour and apples, you will need rice flour, baking soda to facilitate leavening and a little rum to flavor the dessert. Read the complete recipe of the Chestnut, rice and apple flour cake

Sandwiches with chestnut flour

Chestnut flour is confirmed as a perfect ingredient for the preparation of both sweet and savory recipes. These sandwiches are excellent to accompany appetizers or aperitifs. You can use raisins to prepare them in a sweet version, or olives to get a salty variant. Read the complete recipe of ingredients and procedure for the preparation of Sandwiches with chestnut flour.


Chestnut flour pancakes

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You can use chestnut flour as special ingredient to enrich yours pancake. Make a not too liquid batter by mixing 160 g of wholemeal flour, 40 g of chestnut flour, 300 ml of cold water and two teaspoons of baking powder. Cook the pancakes in a pan with a drizzle of oil over low heat, until golden brown, pouring a ladle of batter on the already hot bottom and turning it on both sides.


Read also: Wholemeal pancakes with pear jam and cinnamon

Gluten-free plumcake

To prepare a gluten-free chestnut flour plumcake, use 300 g of chestnut flour, 100 g of brown sugar, 70 ml of organic corn oil, 2 jars of yogurt, 2 eggs, 1 sachet of baking powder, 75 grams of raisins and a pinch of salt. Mix yogurt, oil and eggs with a whisk. Add the brown sugar, baking powder, flour and raisins. Mix to obtain a smooth and homogeneous mixture. Pour into a loaf pan and bake in the oven at 180 ° C for 40 minutes.

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Other recipes and uses of chestnut flour:

  • Chestnut flour crepes with nettle and walnut pesto
  • Yogurt plumcake with chestnut flour
  • Padleti: the recipe for chestnut flour pancakes for Easter
  • Quick shortcrust pastry: with chestnut and rice flour. And a cake without sweeteners. Very sweet!

 

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