Gluten-free chestnut flour BIO 700 g
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ZESTAW 6 x Mąka kasztanowa bezglutenowa BIO 700 g
How is it made?
Chestnut flour is made fromground dried chestnuts. It used to be a way for poor people to survive. Grinding chestnut fruit helped satisfy hunger in much of Europe. Even now, the edible chestnut is a symbol of wise forethought. In the Middle Ages,St. Hildegard wrote about the plant's wonderful properties. Today we can find recipes with its use in diets composed according to the reformer's guidelines.Today the main exporter of this product isItaly. There we can find magnificent plantations spreading, among others, on the Apennine hillsides. In Poland, chestnuts grow inWestern Pomerania and Lower Silesia.
What is so special about bio chestnut flour?
An important feature of it for many allergy sufferers isno gluten. Thanks to its plasticity and suitable texture, it successfully replaces wheat flour. In the taste we can sense delicate nutty notes, it is slightly sweet. These aromas do not prevent you from using it for dry recipes!The price of chestnut flour is slightly higher than other products of this type. Why? Up to 4 kg of dried chestnuts are used to create 1 kg of flour. The organic certificate guarantees us its highest quality. In addition, the taste and properties of the final product are worth the price.
Store the flour in a dry and cool place.
Chestnut flour for your health
Who is recommended to use this flour? It contains a good dose of vitamins A, C, E and B, rich in potassium and iron is also a source of bioflavonoids, tannins and folic acid.This combination delays the aging process, strengthens eyesight and supports the growth process of children. Chestnut flour can even be consumed by babies! It is recommended for pregnant women and during menopause.
The product protects the cardiovascular and circulatory systems, and lowers cholesterol. Its consumption can prevent anemia, diabetes and cancer. It contains high-quality protein and fiber, which are beneficial for the digestive system. It makes our intestines work better and we feel satiety for longer. As you can see, everyone should consider including chestnut flour in their daily menu!
Application in the kitchen
The assumption that because of its nutty aftertaste, chestnut flour is not suitable for everyday Polish dishes is completely wrong. You can successfully makemacaroni, bread, dumplings or pancakes with it. It is great for thickeningsoups and sauces. Of course, it also fits into sweet recipes forcakes, cookies, waffles and pies. Note - dissolved in milk is a great base for chestnut polenta!Family uses
Of course, it is also suitable for exotic experiments taking us straight to sunny Italy. You will use it to make specialties traditional for chestnut regions:- castagnaccio - a typical Italian cake made from chestnut flour, water, oil and nuts;
- panforte di siena - a Christmas Italian baked good full of nuts;
- necci - chestnut pancakes served in sweet or dry versions;
- original Italian polenta, similar to the more popular in Poland mamalaya prepared from corn flour.
Nutritional value per 100 g of product
| Energy value (kj/kcal) | 1541kJ/365kcal |
| Fat | 3,7 |
| of which saturated fatty acids | 0,7 |
| Carbohydrates | 71 |
| of which sugars | 29,5 |
| Fiber | |
| Protein | 6,4 |
| Salt | 0,09 |
Composition
chestnut flour* 100% (*certified organic ingredient).
Storage conditions
Store in a dry and cool place.