Make Your Own Chestnut Flour

Susan Tipton-Fox
Tuesday, 10th October 2017

How to make your own gluten-free flour from foraged chestnuts (Castanea) and an easy cake recipe to use it in.

The reason I try to watch for the first fall is that you want to get the chestnuts as soon as they start falling otherwise they can become wormy. I try to pick the chestnuts up at least once a day.

(Editor's note: Please make sure you are 100% certain that the chestnuts you pick are of the Castanea genus. The comoon sweet chestnut, Castanea sativa is edible. However, it is common that people incorrectly identify chestnuts, and can get them confused with the horse chestnut, Aesculus hippocastanum, which is poisonous to eat.)

If they stay on the ground and become wet they can 'sour' in the shell. You want to process your chestnuts as soon as possible. You can roast, boil, make chestnut flour (which is gluten free), chestnut butter and/or freeze them.

You may find 'green' burs with the chestnuts still inside. Be careful when handling they can really may want to wear gloves. You can pick these up and let them dry for a few days and most often the chestnuts will fall out.

They need to be heat treated before eating because they do contain tannins that can cause stomach upset to some people.

I prefer to oven bake my chestnuts and grind into a chestnut flour.

To get your chestnuts ready for baking most people will tell you to 'score' or make an X on the bottom of the chestnuts. I find this is one too many steps. I take a knife and put the chestnut on a cutting board and cut each chestnut in half. Be very careful when doing this part that the knife doesn't slip. This allows you to see if the chestnut is a 'good' one and this saves a step later. When heating, the chestnut will pull away from the shell and when cooled, is much easier to peel!

I bake at 400 degrees Fareheit (200 degrees Celsius) for at least 15-20 minutes. You could also use an outside cob or pizza oven. Just make sure if it is temperature for pizza that you watch the chestnuts so as not to burn – they may need less time.

When cool enough peel the shell away. At this point you can freeze, eat or grind for flour. Flour can be refrigerated for a few days or frozen.

If you are going to grind, I suggest using a food processor to grind your flour/meal. If you are using in a cake recipe I suggest getting a fine 'flour' which may need to be sieved after one grind and then put remaining bits through again.

Simple Chestnut Cake Recipe


I use a 9 inch cake tin (greased and floured).
Note: If you have chestnut flour in the refrigerator, take it out to become room temperature before using. 

- Sieve 1 cup of flour

- Preheat oven to 350 degrees Farenheit (180 degrees Celsius)


1 cup Chestnut flour
3/4 cup sugar (white, refined)
7 tbsp unsalted butter
1/4 tsp salt (I use himalayan sea salt)
1 1/2 tsp baking powder
3 eggs
Note: You can add 2-3 tbsp milk if batter is too thick.

Add the chestnut flour, salt, baking powder and sugar and whisk together. Add softened, not melted, butter and eggs and mix with electric mixer just until smooth. Add the milk if needed.

Pour into your prepared tin (can be made into cupcakes too). Leave about 20-25 minutes until a toothpick comes out clean.

Cool before frosting (I prefer cream cheese frosting) but the flavor is best while warm!

Farmer and homesteader, Susan Tipton-Fox writes and teaches at The Mushroom Hut @ Fox Farms, a CSA farm in Burnsville, North Carolina. She teaches at Mayland Community College, presents on-farm workshops and tries to keep the knowledge and culture of the Appalachian Mountains and her Native American roots alive and thriving by seed saving, crafts, canning/preserving, making cheese (using goats’ milk), growing and grinding corn, making soap and much more.

Useful links

A traditional way to dry chestnuts

Sweet chestnuts - the permaculture tree

BOOK: Trees for Gardens, Orchards and Permaculture by Martin Crawford


shivanirawat |
Tue, 03/07/2018 - 07:47

There is unquestionably a striking setup to consider this subject. I praise in every sensible impression all by a vast border of a wide-ranging advantage of a huge border of the obsessions you possess built.

ishagarg |
Sat, 14/07/2018 - 07:58

I've to a wonderful level received an unending period searching for online video tutorial choosing video tutorial video tutorial video game applications locations and particular areas and unique areas. In any state, I'll arrive to improvement in your sustenance in like way, I definitely group you content finally before deferred. A creature an acclaim of gratefulness is definitely certainly for the pretty much all section generally all around for the goliath facts. see more:-

kaylewillson |
Mon, 16/07/2018 - 12:13

[url=]contact support phone number[/url]
epson support
avast customer service

call girls in delhi |
Tue, 17/07/2018 - 11:04

Hey you did such a good job and i am so much happy to have this article on my page.

shivanirawat |
Wed, 18/07/2018 - 11:42

I have known this site in the past but still, it didn’t fail in giving more knowledge to its visitors.

ankitaescorts74 |
Wed, 18/07/2018 - 12:44

What kind of entertaining do you desire to have? When it comes to Independent escorts Juhu has some of the most recent girls you will ever days eyes on

CheatHacker |
Sat, 28/07/2018 - 06:30

I’m not that much of a online reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your website to come back later. All the best.

Visit These Links:

Alberta |
Sat, 28/07/2018 - 08:54

Thanks for posting this info. I just want to let you know that I just check out your site and I find it very interesting and informative.

Alison Paul |
Mon, 30/07/2018 - 04:39

Fantastic goods from you, man. I have understand your stuff previous to and you’re just too magnificent.
I really like what you have acquired here, really like
what you are saying and the way in which you say it.
You make it entertaining and you still care for to keep it wise.

I cant wait to read much more from you. This is really a terrific site.

prashant001 |
Mon, 30/07/2018 - 10:17
shivanirawat |
Wed, 01/08/2018 - 07:59

I found a lot of interesting information here. A really good post, very thankful and hopeful that you will write many more posts like this one.

hpbnja |
Thu, 02/08/2018 - 13:55
Rozi Mendis |
Mon, 06/08/2018 - 08:39

Hi I am looking for someone, who can write some articles for me on following topics.