Due to an Abundance of Interest in chestnut flour, we decided to team up with our friends who grow chestnuts in Ohio to offer a limited supply of flour this winter. This year’s flour orders will start shipping in February 2025. Soon, we will begin offering flour made from our own chestnuts — once we’ve completed construction of our processing facility (hopefully in fall 2026).

Chestnut flour is so, so good, and (low key) our favorite way to eat chestnuts. It is nutritious and naturally gluten-free — great for pasta, pancakes, biscuits, polenta, pastries, and more. This year, we are offering chestnut flour in a coarse grind and a fine grind. The coarse flour is similar to unsifted cornmeal (but a little less coarse), which gives great texture to polenta or baked goods. The fine flour will make a tighter / softer crumb in baked goods, and hold together better in pasta or pancakes.

Chestnut flour is not a 1:1 replacement for all-purpose wheat flour, so plan to do some experimentation to learn how it works best. Chestnut flour is pretty shelf-stable but you can extend its freshness a great deal by storing in a freezer or fridge. Follow this link for some recipes to try with chestnut flour.