Gianetti Artisans Chestnut Flour will be ready to ship in December – just in time for your holiday baking.
Chestnut flour is a spectacular, simple, yet relatively unknown flour. It is produced in Piedmont, Italy, a region that is surrounded by the Alps and Adriatic Sea, and is a product made from chestnuts that have been dried and crushed. Chestnuts have a very unique taste, and when put through a traditional stone milling process, retain a mild, creamy texture when cooked.
Chestnut flour is made by roasting the chestnuts for a long period of time, usually 40 days, in a “metato” (stone roasting house used by the Italian ‘contadini’ farmers) and then grinding the roasted chestnuts into a flour.
Chestnuts are a great source of many nutrients. These include carbohydrates, fiber, B vitamins, and minerals such as copper, magnesium, phosphorus, and potassium. Chestnuts are a good source of both soluble and insoluble fiber. Chestnuts contain high amounts of resistant starch, which is a type of starch that humans cannot digest. Resistant starch is thought to possibly protect against colon cancer by altering the way bacteria in the colon ferment carbohydrates. Chestnut flour is used to make the traditional Italian “polenta”, which has been a staple of the Italian diet for centuries. The flour is milled from whole chestnuts and is gluten free and does not contain any additives or preservatives.
November Chestnut Flour is on its way from Giannetti Artisans!
Check out this video on how OUR flour is roasted using ancient traditional methods.
(Video is in Italian).
