Find out how to turn fresh chestnuts into chestnut FLOUR. Chestnut flour is a delicious, versatile, gluten-free ingredient that can be used to make a wide range of recipes.
Gather chestnuts and remove spiky burrs if necessary. If nuts are dirty, wash and dry them.
Carefully cut chestnuts in half with a large kitchen knife. Preheat oven to 350°F (177°C) and place chestnuts nut-side-up on baking sheets. Bake for 35 minutes, then let cool. Remove shells and papery inner skins (testa).
Pulse SMALL batches of chestnuts in food processor until broken into smaller chunks. Then pulverize for 2-3 minutes until you've achieved a fine, damp texture. (See photos in article.)
Dry pulverized chestnuts in food dehydrator, oven, or in open air. (See notes in article.) A food dehydrator is easiest. If using dehydrator, dehydrate for 24 hours on 125°F (52°C).
Return dried pulverized chestnuts to food processor (in multiple batches depending on volume you're making) and blend for another 2-3 minutes to achieve a finer, flour-like consistency. Alternately, for finest texture, use a grain mill if you have one available or budget allows.
Store finished chestnut flour in your freezer in freezer bags for longest shelf life (1-2+ years). Alternately, stored in airtight containers at room temp, chestnut flour can last for up to a year.
How to make chestnut flour https://www.tyrantfarms.com/diy-how-to-make-chestnut-flour/