Chestnut flour is surely made of nuts but it has ore starch content than other nuts which leads to fluffier and lighter confections. But it is not as full of cards like potato, tapioca, or arrowroot flour. It doesn’t need many eggs to rise and is also remotely edible such as coconut flour. So when it comes to chemistry, it is a perfect paleo floor. Before you head out to purchase a 100 pound bag of this floor, here are a few tips you should enlighten yourself with on how to use the chestnut floor in your kitchen.
Chestnut flour is ideal for the recipes that is advantageous because of its nutty and slightly earthy flavour. Imagine spice cake, pumpkin muffins, and zucchini bread. When it is used in an accurate context, chestnut flour deludes your taste buds with a taste of honey and whole wheat. So, this flour may not be as perfect for paleo angel good back but is very ideal for sweeter muffins and breads. Here’s another great thing about chestnut flour is that it has a fine texture and creates barriers that is as consistent as the wheat flour barriers.
So when you are thinking to add the chestnut flour to your recipes, you don’t have to change any methods like you have to when you use coconut flour. Chestnut flour has a very different flavour, so, if you want to downplay it, you can use it in tandem with other grain free flours such as almond or coconuts. When you add some almond flour to the mix, know that it is ideal to create more volumes while coconut flour is a great thickening agent.
Chestnut flour tastes very sweet and you can rely on it when you are making sweeter recipes and saves you from adding more sugar as well to your baked goods. While stuff like breads and pancakes which shouldn’t be sweet in the first place, you can add a bit of sugar altogether.
It can be hard to imagine where sweet flour could be derived from a nut. A real nut has 45 to 55 percent fat content. A chestnut floor has only 1 percent fat. A real nut is low in carbs and chestnut flour has about 78 percent carbs. It is more of a grain that is cultivated on a tree. This flour is perfect for those who are sensitive or allergic to wheat flour. It is also gluten free and is ideal for those suffering from Celiac disease.