NULL AMISA Chestnut Flour 350gm

This product is delicious. I used it to make homemade chestnut gnocchi, and it performed beautifully in my homemade recipe. I used about half a box of chestnut flour and made enough gnocchi for three people. It is, of course, more expensive than regular flour, but I wanted the chestnut's taste and texture in a special dish with rabbit ragu, and it did not disappoint. Plain wheat flour would not have performed anywhere near as well. I only wish it were available in a larger size at a lower price. I would buy more if it were.

I am diabetic and cannot eat normal flour (all white wheat flour is mostly simple carbs). Substitute products (typically legume flour like chick pea or lentil) are heavy and carry quite a bit of the taste of the legume it is made from (yuck!). They are also very difficult to cook right (super heavy and getting the right cooking time is near impossible - if you are under its grainy and over it becomes mushy). Chestnut four was a real find for me. It is mostly made of fibers and complex carbs (which I can eat). It tastes a little nutty but very pleasantly so. It is quite light compared to legume flours and easy to cook with. The taste and texture are the closest that I have found to regular white wheat flour. I have used it in gravy (the slightly nutty flavor works really well with meat or poultry), as a soup thickener, and as baking flour (with sugar substitutes, another source of frustration that I could expound about a lot). If you are diabetic and curious, monk fruit (great taste, terribly expensive, no calories and no sugar) and erythritol (tastes okay - better cold than cooked, affordable, no calories, but still has some sugars in it) are my go to sugar substitutes. Back on topic, chestnut flour is expensive (all brands are). I have no idea how this brand compares to others in terms of taste and quality. But I am perfectly happy with it and will keep experimenting. On a more general note, for those of you without diabetes, if you enjoy cooking and baking, I would also recommend trying chestnut flour. It has an interesting refined taste. And it is better for your health. Complex carbs are absorbed much more gradually than simple carbs, which prevents glucose spikes in the bloodstream (which are bad for you in a lot of ways, even if you do not have diabetes). Happy cooking! :-)

I bought this as a grain-free flour to try with baking. Goes especially well in gluten-free chocolate pancakes... adds a rich nuttiness that's packed with good fats. Expensive, but it's as little-used ingredient, the quality doesn't get any better than this. Organic too.

This is one of the best quality gluten-free flours. You can make delicious cakes and cookies with this Italian product. Taste: Delicious Quality: Excellent Protein content: High protein Mixability: Mix with almond flour, buckwheat flour, or enjoy alone

Finally got around to baking with this and made a chestnut flour cake for Xmas. It had a soft texture, similar to a sticky toffee pudding, and was so delicious. Everyone loved it and I'll definitely make it again.