Chestnut Flour in Pastry

Using chestnut flour in pastry adds a distinctive nutty, slightly sweet flavor that pairs exceptionally well with fruit fillings. Chestnut flour is naturally gluten-free, so when incorporating it into traditional pastry recipes, it's best to replace only a portion of the regular flour (typically 20-30%) rather than using it exclusively. This maintains the structural integrity of the pastry while adding unique flavor depth. Chestnut flour works particularly well in sweet applications and complements autumn fruits, chocolate, and vanilla beautifully. Store chestnut flour in the refrigerator or freezer as it can go rancid quickly due to its high fat content.