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Chestnut Flour

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Chestnut Flour (also: Farine de châtaigne | Castagnaccio flour) — Naturally sweet, earthy, dense. Characteristic autumn flavour.

Absorbency3/5
Binding2/5
Lightness2/5
Low cross-contact risk

Category: Nut Flours · Allergens: Tree nuts (chestnut allergy distinct from other tree nuts)

Primary use: Castagnaccio, pasta, polenta substitute

Is it safe for coeliacs?

Naturally gluten-free. IT cultural relevance: central to Tuscan cuisine. Chestnut allergy distinct from almond/hazelnut.

Region Gluten-free status
EU GF if certified
US (FDA) GF if certified
Australia / NZ GF if certified

In the kitchen

Naturally sweet, earthy, dense. Characteristic autumn flavour. Best for: Castagnaccio, pasta, polenta substitute.

If you don’t have it

Coconut flour (sweet)

Source: HTGF flour database · evidence tier B · last reviewed June 2026.