Sat 11 Dec, 2004 12:19 pm
I'm looking to make chestnut gnocchi, and I have plenty of chestnuts. I see recipes calling for "chestnut flour." Is it possible to make chestnut flour from chestnuts? I tried processing (roasted) chestnuts in a food processor until it became somewhat fine, but the finely ground chestnuts didn't resemble flour. Was I just impatient?
(P.S. -- any other chestnut gnocchi tips greatly appreciated! )
I like to bake with almond flour wich is just finely ground almonds. It doesn't have the same texture as flour and, if the recipe doesn't specify almond flour, you can usually replace 1\4 of each cup with the flour without otherwise altering the consistency of the finished product.
These days, you can buy almond flour in most health food sections of major groceries.
I googled "chestnut flour" and found a lot of places selling it!
Let me know how it turns out.