How can I choose the best chestnut flour?

chestnut flour is a walnut flour made of European chestnuts and has a distinctive texture and smell. This product has a relatively short lifetime and is usually sold in autumn and winter with international foods and health food stores. The best chestnut flour is light yellow to tanned color, slightly fogged texture and smells strongly from roasted chestnuts. This meal should never have an acidic odor or look dusty, dry or bland. Chestnut flour is associated with traditional baking in some parts of Italy, but because this flour contains no gluten, it is safe for using those who have celiac disease and others with gluten intolerance.

Most chestnut flour is produced by grinding whole roasted chestnuts into a fine powder, which smells strongly chestnuts and tastes slightly sweet, walnut and oily. The fat content of this flour means that it is spoiling quickly, making it a seasonal product in many markets. In autumn and winter you can buy chestnut flour of Italian grocery stores, specialH baking and health food stores. It is sometimes available out of season, if it is chilled or frozen, and should always be chilled to extend its shelf life.

You should look for a soft, even a light yellow to light brown color and a very strong walnut aroma and flavors. The oil in flour can cause soft clusters in the bag, but should easily break your fingers, even through the package. Never buy flour that does not have a detectable scent or that smells cake or acidic; These properties indicate a musty or spoiled product. The sour chestnut shake also has an acidic taste that cannot be covered by cooking or flavors.

This flour was created as a replacement for wheat flour in parts of northern Italy, where chestnuts were easier to be available to poor than grain. Chestnut flour work in sweet and salty meals and can be accompanied by dried fruit, other nuts notbo chocolate, as well as herbs or cheeses. Traditionally, it mixes with some wheat flour for use in cakes, pasta and pancakes, but people who cannot eat gluten can be used themselves. Since chestnut flour does not contain its own gluten, does not increase cakes or other roasted goods without adding guar or other strengthening ingredients.