19 Delicious Chestnut Flour Recipes for Gluten-Free Baking

Looking to shake up your gluten-free baking game? Meet chestnut flour—your new secret weapon for rich, nutty, and naturally sweet treats! Whether you’re craving cozy fall desserts, hearty breads, or decadent pancakes, this versatile flour delivers unforgettable flavor. From breakfast to dessert, we’ve rounded up 19 mouthwatering recipes that prove gluten-free doesn’t mean missing out. Ready to bake something delicious? Let’s dive in!

Chestnut Flour Pancakes with Maple Syrup

These nutty, subtly sweet pancakes are a cozy twist on the classic—perfect for lazy weekend mornings when you want something a little special.

Ingredients:

• 1 cup chestnut flour
• 1/2 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1/2 tsp vanilla extract
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 cup chestnut flour, 1/2 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 1 cup buttermilk, the egg, 2 tbsp melted butter, and 1/2 tsp vanilla until smooth. Pour into the dry ingredients and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low and brush lightly with butter. Pour 1/4 cup batter per pancake, cooking until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
4. Serve warm with maple syrup.

The chestnut flour gives these pancakes a delicate earthy sweetness—no extra spices needed!—and makes them wonderfully tender.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Gluten-Free Chestnut Flour Brownies

These fudgy brownies swap traditional flour for nutty chestnut flour, adding a rich, earthy depth that chocolate lovers will adore.

Ingredients:

• 1 cup dark chocolate chips (divided)
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chestnut flour
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Melt 3/4 cup chocolate chips and butter in a microwave-safe bowl in 30-second bursts, stirring until smooth.
3. Whisk sugar into the melted chocolate mixture, then add eggs one at a time, followed by 1 tsp vanilla extract.
4. Gently fold in 1/2 cup chestnut flour and 1/4 tsp salt until just combined, then stir in remaining 1/4 cup chocolate chips.
5. Spread batter into the pan and bake for 20–22 minutes until edges are set but the center is slightly soft.
6. Cool completely before slicing into squares.

The chestnut flour gives these brownies a uniquely dense, almost truffle-like texture—perfect for when you want dessert to feel a little extra indulgent.

Tip: For clean slices, chill the brownies for 30 minutes before cutting with a hot knife.

Chestnut Flour Chocolate Chip Cookies

These nutty, tender cookies swap traditional flour for earthy chestnut flour, giving them a subtly sweet depth that pairs perfectly with melty chocolate chips.

Ingredients

• 1 cup chestnut flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 cup chestnut flour, 1/2 cup almond flour, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup softened butter, 1/3 cup brown sugar, and 1/4 cup granulated sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
4. Gradually stir dry ingredients into wet until just combined. Fold in 3/4 cup chocolate chips.
5. Scoop 1-tbsp balls onto sheets, spacing 2″ apart. Bake 10–12 minutes until edges are set but centers are soft.
6. Cool on sheets for 5 minutes, then transfer to a rack.

The chestnut flour adds a delicate crumb and almost caramel-like richness, making these feel extra special despite their simplicity.

Tip: For crispier cookies, flatten dough balls slightly before baking. Chestnut flour burns easily, so keep an eye on them after 10 minutes!

Chestnut Flour Banana Bread

This nutty, slightly sweet banana bread gets a rustic twist from chestnut flour, giving it a rich depth that pairs perfectly with your morning coffee.

Ingredients:

• 3 medium ripe bananas, mashed (about 1 1/2 cups)
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups chestnut flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, eggs, 1/3 cup melted coconut oil, 1/2 cup maple syrup, and 1 tsp vanilla extract until smooth.
3. Add 1 1/2 cups chestnut flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir until just combined (don’t overmix). Fold in walnuts if using.
4. Pour batter into the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The chestnut flour adds a toasty, almost caramel-like flavor that makes this banana bread feel extra special—like something you’d find in a cozy European bakery.

Tip: For even more depth, drizzle slices with warm honey before serving.

Chestnut Flour Crepes with Fresh Berries

These delicate, nutty crepes are an elegant yet simple way to showcase seasonal berries—perfect for a lazy weekend brunch or a light dessert.

Ingredients:

• 1 cup chestnut flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp melted butter, plus extra for greasing
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
• Powdered sugar, for dusting

Instructions:

1. In a blender, combine 1 cup chestnut flour, 2 large eggs, 1 1/4 cups whole milk, 2 tbsp melted butter, 1 tbsp granulated sugar, and 1/4 tsp salt. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
2. Heat a nonstick skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup batter into the pan, swirling to coat evenly. Cook for 2–3 minutes until edges lift easily, then flip and cook for 1 more minute. Repeat with remaining batter.
3. Fill each crepe with 1 cup mixed fresh berries, fold into quarters, and dust with powdered sugar.

The chestnut flour adds a subtly sweet, earthy depth that pairs beautifully with the bright berries—no syrup needed!

Tip: For extra richness, swap half the milk for heavy cream or dollop with whipped mascarpone.

Chestnut Flour Pizza Dough

This nutty, slightly sweet pizza dough adds a rustic twist to your homemade pie—perfect for those craving a gluten-free alternative with deep, earthy flavor.

Ingredients:

• 1 cup chestnut flour
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tsp active dry yeast
• 1 tsp sugar
• 3/4 cup warm water (110°F)
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions:

1. In a small bowl, dissolve 1 tsp sugar and 1 tsp active dry yeast in 3/4 cup warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together 1 cup chestnut flour, 1 cup all-purpose flour, and 1/2 tsp salt. Pour in the yeast mixture and 1 tbsp olive oil, stirring until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour (or until doubled).
4. Preheat oven to 450°F. Roll out the dough on parchment paper, top as desired, and bake for 12–15 minutes until the crust is crisp and lightly browned.

The chestnut flour lends a subtly sweet, nutty backbone that pairs beautifully with bold toppings like caramelized onions or blue cheese. Tip: For extra crispness, preheat a pizza stone or baking sheet while the oven heats up.

Chestnut Flour Waffles with Whipped Cream

These nutty, subtly sweet waffles have a delicate texture that pairs perfectly with billowy whipped cream—a cozy twist on a breakfast classic.

Ingredients

• 1 cup chestnut flour
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups whole milk
• 1/4 cup melted unsalted butter, plus extra for greasing
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 tbsp powdered sugar

Instructions

1. Preheat your waffle iron to medium-high (about 375°F). Lightly grease with melted butter.
2. In a large bowl, whisk together 1 cup chestnut flour, 1 cup all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 2 large eggs, then stir in 1 1/4 cups whole milk, 1/4 cup melted butter, and 1 tsp vanilla. Pour wet ingredients into dry and mix until just combined (a few lumps are fine).
4. Cook batter in the waffle iron according to manufacturer’s instructions, about 4–5 minutes per waffle, until crisp and golden.
5. While waffles cook, whip 1 cup heavy cream and 1 tbsp powdered sugar to soft peaks using a hand mixer.
6. Serve waffles warm with a generous dollop of whipped cream.

The chestnut flour adds a toasty depth that makes these waffles feel extra special—almost like dessert for breakfast!

Tip: For extra flavor, toast the chestnut flour in a dry skillet over low heat for 2–3 minutes before mixing the batter.

Chestnut Flour Muffins with Blueberries

These chestnut flour muffins are a nutty, subtly sweet twist on the classic blueberry muffin—perfect for a cozy weekend breakfast or an afternoon treat.

• 1 cup chestnut flour
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 1 cup fresh blueberries

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup chestnut flour, 1 cup all-purpose flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat the eggs, then stir in 1/2 cup milk, 1/4 cup melted butter, and 1 tsp vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined (a few lumps are okay). Fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, until a toothpick inserted comes out clean.

The chestnut flour adds a rich, earthy depth that pairs beautifully with the juicy blueberries—no frosting needed!

Tip: For extra texture, sprinkle muffin tops with turbinado sugar before baking.

Chestnut Flour Focaccia with Rosemary

This rustic, nutty focaccia is a cozy twist on the classic, with earthy chestnut flour and fragrant rosemary making every bite unforgettable.

Ingredients:

• 1 cup warm water (110°F)
• 1 tsp active dry yeast
• 1 tsp honey
• 1 cup chestnut flour
• 1 ½ cups all-purpose flour
• 1 tsp fine sea salt
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp fresh rosemary leaves, roughly chopped
• ½ tsp flaky sea salt (for topping)

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Stir in chestnut flour, all-purpose flour, and 1 tsp fine sea salt. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
4. Preheat oven to 400°F. Press dough into a greased 9×13-inch baking pan. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil and sprinkle with rosemary and ½ tsp flaky sea salt.
5. Bake for 20–25 minutes until golden and crisp at the edges. Let cool slightly, then drizzle with remaining 1 tbsp olive oil.

The chestnut flour gives this focaccia a subtly sweet depth, while the rosemary adds a piney freshness—perfect for tearing apart and sharing.

Tip: For extra crunch, sprinkle coarse cornmeal on the pan before pressing in the dough.

Chestnut Flour Cinnamon Rolls

Ingredients:

• 1 cup chestnut flour
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/3 cup packed brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp softened butter (for filling)
• 1/2 cup powdered sugar (for glaze)
• 1 tbsp milk (for glaze)

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch round baking pan.
2. In a bowl, whisk together chestnut flour, all-purpose flour, granulated sugar, baking powder, and salt. Stir in warmed milk, melted butter, and egg until a soft dough forms.
3. On a floured surface, roll dough into a 12×8-inch rectangle. Spread softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon.
4. Roll dough tightly from the long side, then slice into 8 even pieces. Arrange in the prepared pan and bake for 20–22 minutes until golden.
5. Whisk powdered sugar and milk for the glaze, then drizzle over warm rolls.

The chestnut flour adds a subtly sweet, rustic depth that pairs beautifully with the warm cinnamon swirl—no yeast required!

Tip: For extra richness, swap the milk in the glaze for heavy cream.

Chestnut Flour Tart with Caramelized Apples

This rustic chestnut flour tart pairs earthy nuttiness with sweet caramelized apples—a cozy dessert that feels fancy without the fuss.

• 1 cup chestnut flour
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 2 medium apples (like Honeycrisp), thinly sliced
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1 tbsp unsalted butter (for apples)

1. Make the crust: In a food processor, pulse 1 cup chestnut flour, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Add 1/2 cup cold butter; pulse until crumbly. Drizzle in ice water 1 tbsp at a time until dough just comes together. Press into a 9-inch tart pan; chill 30 minutes.
2. Prep apples: Toss apple slices with 2 tbsp brown sugar, 1 tbsp lemon juice, and 1/2 tsp cinnamon. Melt 1 tbsp butter in a skillet over medium heat; cook apples 5-7 minutes until tender but not mushy.
3. Bake: Preheat oven to 375°F. Arrange apples over chilled crust. Bake 30-35 minutes until crust is crisp at the edges.

The chestnut flour adds a subtly sweet depth that makes this tart feel like a hug in dessert form—especially with those cinnamon-kissed apples.

Tip: For extra shine, brush the apples with warmed apricot jam right after baking.

Chestnut Flour Pasta with Pesto Sauce

This earthy, nutty pasta pairs beautifully with bright, herby pesto—a rustic yet elegant dish that feels special without fuss.

Ingredients

• 1 cup chestnut flour
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 1 garlic clove
• 3 tbsp extra-virgin olive oil
• 1/4 tsp black pepper

Instructions

1. Make the pasta dough: In a bowl, mix 1 cup chestnut flour, 1 cup all-purpose flour, and 1/4 tsp salt. Create a well in the center, add 2 large eggs and 2 tbsp olive oil, then knead for 5 minutes until smooth. Wrap in plastic and rest for 30 minutes.
2. Roll and cut: Divide dough into 4 pieces. Roll each into thin sheets (about 1/8″ thick) using a pasta machine or rolling pin, then cut into fettuccine strips.
3. Make the pesto: In a food processor, blend 1/2 cup basil, 1/4 cup Parmesan, 2 tbsp pine nuts, 1 garlic clove, 3 tbsp extra-virgin olive oil, and 1/4 tsp black pepper until smooth.
4. Cook the pasta: Boil in salted water for 2–3 minutes until al dente. Drain, reserving 1/4 cup pasta water.
5. Toss: Return pasta to the pot, add pesto and a splash of reserved water, tossing gently to coat.

The chestnut flour adds a subtly sweet depth to the pasta, making it a standout base for the vibrant pesto. Tip: Toast the pine nuts lightly for an extra nutty aroma in the pesto!

Chestnut Flour Scones with Clotted Cream

These nutty, tender scones are a delightful twist on the classic, with earthy chestnut flour adding depth and a crumbly texture that pairs perfectly with rich clotted cream.

Ingredients:

• 1 cup all-purpose flour
• 1 cup chestnut flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• Clotted cream, for serving

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup chestnut flour, 1/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. Cut in 6 tbsp cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk 1/2 cup milk, 1 egg, and 1 tsp vanilla. Pour into dry ingredients and stir just until combined (dough will be slightly sticky).
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet.
6. Bake for 18–20 minutes until edges are golden. Cool slightly before serving with clotted cream.

The chestnut flour gives these scones a subtly sweet, rustic flavor that makes them feel extra special—ideal for a slow weekend brunch or afternoon tea.

Tip: For extra flakiness, freeze the butter cubes for 10 minutes before cutting them into the flour.

Chestnut Flour Cake with Lemon Glaze

This subtly sweet, nutty cake gets a bright lift from a tangy lemon glaze—perfect for afternoon tea or a light dessert.

Ingredients

• 1 cup chestnut flour
• 1/2 cup almond flour
• 1/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted butter, cooled
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together chestnut flour, almond flour, granulated sugar, baking powder, and salt.
3. In another bowl, beat eggs until frothy. Stir in melted butter and vanilla extract.
4. Gently fold wet ingredients into dry until just combined. Pour batter into the prepared pan.
5. Bake for 25–28 minutes, until the edges pull away from the pan and a toothpick comes out clean. Cool completely.
6. Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.

The chestnut flour gives this cake a rich, earthy depth, while the lemon glaze cuts through with a refreshing zing—no frosting needed!

Tip: For extra texture, sprinkle toasted chopped hazelnuts over the glaze before it sets.

Chestnut Flour Crackers with Herbs

These rustic chestnut flour crackers are delightfully nutty, crisp, and flecked with fresh herbs—perfect for pairing with cheese or dipping into hummus.

• 1 cup chestnut flour
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1/4 cup cold water
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup chestnut flour, 1/2 cup all-purpose flour, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp sea salt, and 1/2 tsp black pepper.
3. Drizzle in 1/4 cup olive oil and mix until crumbly. Gradually add 1/4 cup cold water, stirring until a firm dough forms (add 1 tsp more water if too dry).
4. Roll dough between two sheets of parchment to 1/8″ thickness. Cut into squares or rustic shapes, then transfer to the baking sheet.
5. Bake for 18–20 minutes until edges are golden and crisp. Cool completely before serving.

The chestnut flour gives these crackers a subtly sweet depth, while the fresh herbs add a fragrant pop—they’re impossibly addictive straight from the oven!

Tip: For extra crunch, spritz the crackers lightly with water and sprinkle with flaky salt before baking.

Chestnut Flour Dumplings in Broth

These tender, nutty dumplings float in a savory broth for a cozy bowl that feels like a hug—perfect for chilly nights.

Ingredients

• 1 cup chestnut flour
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 3 tbsp whole milk
• 1/2 tsp salt
• 4 cups chicken or vegetable broth
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. In a bowl, whisk together 1 cup chestnut flour, 1/2 cup all-purpose flour, and 1/2 tsp salt. Make a well in the center and add 1 beaten egg and 3 tbsp milk. Stir until a sticky dough forms.
2. Bring 4 cups broth to a gentle simmer in a pot over medium heat.
3. Using two spoons, scoop walnut-sized portions of dough and drop them into the simmering broth. Cover and cook for 10 minutes (don’t peek—steam is key!).
4. Ladle dumplings and broth into bowls, sprinkle with 1 tbsp parsley, and serve hot.

The chestnut flour gives these dumplings a subtly sweet, earthy flavor that pairs beautifully with the rich broth—no heavy sauces needed.

Tip: For extra fluffiness, let the dough rest for 10 minutes before shaping.

Chestnut Flour Donuts with Chocolate Drizzle

These lightly sweet, nutty donuts are a gluten-free twist on a classic, with a rich chocolate drizzle that makes them irresistible.

Ingredients:

• 1 cup chestnut flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/3 cup whole milk
• 2 tbsp melted butter, cooled
• 1/2 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions:

1. Preheat oven to 350°F. Lightly grease a donut pan.
2. In a bowl, whisk together 1 cup chestnut flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1/3 cup whole milk, 2 tbsp melted butter, and 1/2 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients, mixing just until combined (don’t overmix). Spoon batter into the donut pan, filling each cavity 2/3 full.
5. Bake for 12–14 minutes until edges are golden and donuts spring back when touched. Cool in the pan for 5 minutes, then transfer to a rack.
6. Melt 1/2 cup chocolate chips with 1 tsp coconut oil in 20-second microwave bursts, stirring until smooth. Drizzle over cooled donuts.

The chestnut flour gives these donuts a subtly earthy sweetness, while the chocolate drizzle adds just the right touch of indulgence.

Tip: For extra crunch, sprinkle chopped toasted hazelnuts over the chocolate before it sets.

Chestnut Flour Bread with Seeds

This rustic Chestnut Flour Bread with Seeds is nutty, hearty, and packed with texture—perfect for slicing thick and slathering with butter or jam.

• 1 ½ cups chestnut flour
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp honey
• 2 large eggs
• ¾ cup whole milk
• ¼ cup olive oil
• ¼ cup mixed seeds (sunflower, pumpkin, sesame)

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 1 ½ cups chestnut flour, 1 cup all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. In another bowl, beat 2 large eggs, then stir in 2 tbsp honey, ¾ cup whole milk, and ¼ cup olive oil until smooth.
4. Pour the wet ingredients into the dry mix, folding gently until just combined. Stir in ¼ cup mixed seeds.
5. Transfer batter to the prepared pan, smoothing the top. Sprinkle extra seeds on top if desired.
6. Bake for 40–45 minutes, until a toothpick inserted comes out clean and the top is golden.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.

The chestnut flour gives this bread a subtly sweet, earthy depth, while the seeds add a delightful crunch to every bite.

Tip: For extra richness, swap half the milk for buttermilk—it tenderizes the crumb beautifully.

Chestnut Flour Tiramisu with Mascarpone

This nutty twist on classic tiramisu swaps ladyfingers for chestnut flour cake layers, adding earthy depth to every creamy bite.

Ingredients

• 3 large eggs, separated
• 1/2 cup granulated sugar, divided
• 3/4 cup chestnut flour
• 1/4 tsp salt
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 8 oz mascarpone cheese, room temperature
• 3/4 cup heavy cream
• 2 tbsp cocoa powder for dusting

Instructions

1. Make the cake layers: Preheat oven to 350°F. Beat egg whites with 1/4 cup sugar until stiff peaks form. In another bowl, whisk yolks with remaining 1/4 cup sugar until pale. Fold in chestnut flour and salt, then gently fold in whites. Spread onto a parchment-lined 9×13″ pan and bake for 12 minutes until springy. Cool completely, then cut into ladyfinger-sized strips.
2. Soak & assemble: Mix coffee and liqueur (if using). Briefly dip cake strips into liquid and layer in an 8″ square dish. Beat mascarpone and cream until thick, then spread half over cake. Repeat layers, ending with cream.
3. Chill & serve: Refrigerate for 4+ hours. Dust with cocoa powder just before serving.

The chestnut flour adds a subtly sweet, almost caramel-like note that makes this tiramisu feel like a hug in dessert form.

Tip: For cleaner slices, chill overnight—the flavors deepen beautifully!

Conclusion

With these 19 delightful chestnut flour recipes, gluten-free baking has never been easier—or tastier! Whether you’re craving pancakes, bread, or cookies, there’s something here for everyone. Give them a try, and let us know which ones you love in the comments. Don’t forget to share your favorites on Pinterest so others can enjoy these nutty, wholesome treats too. Happy baking!