Chestnut Flour

FDA Compliant

distinctively sweet and earthy with rich nutty depth; traditional in Italian (Tuscan/Ligurian) gluten-free baking

Protein

95%

Absorption

90g

Per Cup

3mo

Shelf Life

Water absorption

95% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

Thirstier than most gluten-free flours — expect to add liquid when you swap to it. See the full spectrum →

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

Add 1/4 tsp xanthan gum or 3/4 tsp psyllium husk per cup. Traditionally blended at 30-50% with rice or tapioca for structure. Contains tree nuts; not safe for nut allergies.

When to Choose Chestnut Flour

Specialty gluten-free flours typically work best as a partial component in a blend (15–30% of total flour) rather than as the primary flour. Their distinctive nutritional profiles, flavors, or functional properties are assets at moderate amounts but can overpower texture and taste at higher percentages.

Common alternatives: For more neutral-flavored results, sorghum flour or oat flour are generally more versatile substitutes. For recipes where this flour’s flavor is a feature (earthy, nutty, or robust notes), it can be used at higher percentages.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Best For

PancakesCakesCrackersCookies

How it compares to All-Purpose Flour

Protein

6%-42%

Absorption

95%+12%

Density

90g/cup-28%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Storage

refrigerate after opening; shorter shelf life than most flours; freeze for storage beyond 3 months. Approximately 3 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

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Where to Buy

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