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Chestnuts are high in protein, naturally sweet and gluten-free. Ours come from France or Italy and are only available seasonally. This sweet flour is perfect for autumn and winter baking….

We’ve developed our own mini gluten-free madeleine recipe based on the traditional Italian Castagnaccio with fresh rosemary and pine kernels.  Delicious in bread, it produces a dense crumb that slices thinly for great Melba toast – serve it with melted Vacherin cheese baked in its box!

Here’s what Richard Bertinet, Master Baker, says about our Chestnut Flour:

“Chestnut flour gives a great flavour to your bread which you can enhance by incorporating some whole cooked chestnuts. It also has a rich, dark brown colour, which looks dramatic if you flour the tops of your loaves well, giving a lovely contrast of chocolate brown and white when the crusts burst.”