The chestnuts are sourced directly from local farmers, who gather them from the hills in the Ardeche region of Southern France or parts of Northern Italy.
Chestnut flour is a beautiful flour to work with and lends itself to a variety of uses both sweet and savoury.
Sourced from France or Italy it is only available seasonally and is perfect for autumn and winter baking. Delicious in bread, it produces quite a dense crumb which allows it to be sliced very thinly like Melba toast which, when well-toasted and served with a melted Vacherin baked in its box, or served with a fondue is absolutely stunning. It can also be used in a sourdough starter, pancakes, sponge cakes and dumplings.
Here’s what Richard Bertinet, Master Baker, says about our Chestnut Flour:
“Chestnut flour gives a great flavour to your bread which you can enhance by incorporating some whole cooked chestnuts. It also has a rich, dark brown colour, which looks dramatic if you flour the tops of your loaves well, giving a lovely contrast of chocolate brown and white when the crusts burst."
Please note: This flour is made purely from chestnuts and will not, on its own, make a loaf, for which it needs to be mixed with a good bread flour. For recipes search for "Ideas for Chestnut Flour" in the search box.
NB: Only seasonally available and in VERY short supply. Hence the price - £3.85/500g
In 500g bags only.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.
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Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...