Chestnut flour - making at home
Can anyone give me some tips on making my own chestnut flour? I've been unable to locate it in my local stores. I have chestnuts, but am not sure what to do next.
Should I roast them first (to make getting shells off easier)? Or peel them before I try and dry? I have a convection oven, what temperature and how long?
thanks for your help
I used my coffee grinder to pulverize the chestnuts after I first roasted (to peel) and then chopped and dried. I sifted it a couple of times to get the chunks out. It worked beautifully. I made chestnut gnocchi and they were fabulous.
Next time I will order it online if I can't find the flour at any italian grocers. Thanks for your help.
I am trying to do the same thing - I've scored, roasted, peeled and chopped the chestnuts, but am not sure aobut how to dry them - should i leave at low heat in the oven to dry, or do they need to be left out at room temperature? Also, when you pulverized them, how did you do so? I'm guessing a food processor is too coarse, would a coffee grinder work? Thank you so much for any advice.
yeah, jimmyb32 has it right. altho i do buy nut flours at the store a lot, i have (and when im feeling free do still) made nut flours. you simple place whatever nut you want in the food processor and turn it on. itll turn to chunks and then to 'flour'. thats it. if you want a nuttier, somewhat fuller flavor, first toast or roast those nuts. i like certain ones raw, certain ones toasted. you can always just toast or roast the flour after pulverizing, too, tho so dont worry too much.
keep in mind too that the process of turning nuts into flours is also the first step in making nut butters. like peanut butter? same thing, put in food processor, turn on. first youll get to the flour stage and then you just keep on going and going (scraping down a LOT LOT LOT) and soon the youll get peanut butter. its really fun to make this. add as much salt as you want etc.
btw, the best i have made was a combo of hazelnuts and almonds i think...