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Chestnut flour - making at home

jimmyb32 Mar 3, 2007 05:31 PM

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

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  1. digkv Mar 4, 2007 01:18 AM

    I think you may need some sort of pulverizing machine to make the flour. The machine is loud and expensive, I don't think it would be worth it to buy it. But then, there could be other ways to make it I guess, but the only way I know of is to use the machine.

    2 Replies
    1. re: digkv
      jimmyb32 Mar 6, 2007 08:17 AM

      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.

      1. re: jimmyb32
        firni Dec 27, 2008 05:52 PM

        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.

    2. PamelaD Mar 4, 2007 03:42 AM

      why not order it on-line?
      For example:
      do a quick search and I'm sure you could find lots of other sources, too, for price comparisons.

      1 Reply
      1. re: PamelaD
        imaginaryline Oct 8, 2009 03:37 PM

        but it much more fun to make your own! Thanks for the link, I may purchase some to use until the chestnuts are more ripe/in season.

      2. b
        ben61820 Mar 6, 2007 08:28 AM

        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...

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