How do you prepare a wheat substitute for your gluten-free recipes? educational course

I’m always looking for ways to put more gluten-free foods on the table. So when I found wild chestnuts, I started looking for ways to incorporate nutritious nuts into my diet. Chestnut flour is a gluten-free, naturally sweet flour that has been a part of Italian cuisine for centuries. It keeps for a long time and can be used in all types of bread and baked goods. It is almost impossible to find this product in stores at a reasonable price, so I decided to make it at home and got the job done more successfully. I share with you the steps to follow.

In fact, the starting point for the process varies depending on whether you have fresh chestnuts from the tree or already roasted and peeled chestnuts. You can skip steps as needed. Raw chestnuts have spiky shells. You must first remove and dispose of them.

Roasting raw chestnuts and their shells

  1. On a cutting board, use a serrated knife to make an X on the flat side of each chestnut.
  2. Place the notched chestnuts on a cookie sheet. Cutting the husks allows steam to escape from the nuts and prevents them from exploding in the oven.
  3. Roast the chestnuts in the oven at 200 ° C for 25 minutes. You will notice that the skin has started to peel away from the Xs mark.
  4. Remove from the oven and let cool enough to handle. The shell and inner skin come off easily when the nuts are still hot. If they get cold and stiff, put them in the microwave for 30 seconds to warm them up and renew their skin again.

How to peel chestnuts in the oven

Dry roasted and peeled chestnuts

  1. Cut whole chestnuts in half before drying them to speed up the drying process.
  2. Spread the peeled and chopped nuts on a dryer sheet and dry them at 40°C for 12 to 24 hours. If you don’t have a dehydrator, dry them out on a cookie sheet in your oven on the lowest temperature possible. Or place the chestnuts on a cookie sheet and let them dry in a room under a ceiling fan. This method may take 2-3 days. You’ll know it’s done when the leather comes off easily.
  3. You’ll know the drying is complete when the walnut pieces are too tough to split in half with your fingers.

How to turn chestnuts into flour

grinding dried chestnuts

  1. Using a spice grinder or food processor, grind the dried chestnuts until the flour reaches the fineness required for the chosen recipe.
  2. If you are making polenta, stop when the flour has a consistency similar to cornmeal. If you are making flour, keep grinding until very fine.

Chestnut flour in a zip-top bag can be stored in the freezer for several years. In the refrigerator, it will also likely keep for at least a year.

I can’t say for sure how long chestnut flour will keep at room temperature. I think it will have a life of at least a few months, but I advise you to store it cold instead.

How to make chestnut flour

What are the benefits of this gluten-free flour?

Chestnuts are rich in carbohydrates, low in fat and free of cholesterol. Try using chestnut flour in gluten-free recipes like pancakes, polenta, pasta, pancakes, puddings, baked goods, and breakfast porridge. Let your imagination be free! This product is really ideal for preparations where yeast is not used to make it rise. It can also replace up to 20% of ordinary flour in a recipe to add a slight sweetness to the dough, or be the main ingredient in many delicacies.

Bonus: How do you make air-fryer roasted chestnuts?

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