What is chestnut flour and can I substitute it for other flours, measure for measure?
Chestnut flour is used primarily in Italian and Hungarian cake and pastry making. The chestnut flour used in Italian cakes and pancakes is made from pulverized raw chestnuts, whereas in Hungary it is made from dried chestnuts, with very different results. Given that chestnut flour doesn’t have the gluten that does wheat flour, I would not recommend you substitute it for wheat flour, measure for measure. However, you can begin to experiment if you substitute half chestnut flour for wheat flour and see how happy you are with the results.
