Bauckhof Chestnut flour gluten free organic

General
Without the use of genetically modified organisms or genetically modified raw materials, without the use of preservatives and additives. Residue analysis of the individual ingredients.

Special Features
Bauck Chestnut Flour is certified gluten-free and suitable for a gluten-free diet for those with celiac disease and sprue.

Production
Our Bauckhof Organic Chestnut Flour is tested for gluten-free status in the mill laboratory after production and packaging, and the gluten analysis is reported to the German Celiac Society.

Usage
Recipe idea: Castagnaccio for chestnut lovers. A Southern Italian specialty between cake and bread. Pairs well with robust red wine. 300 g chestnut flour, 4 tablespoons olive oil, 50 g coarsely chopped pine nuts, 150 ml water, 1 teaspoon finely chopped rosemary, 1/2 teaspoon salt, 50 g raisins, 3 tablespoons sugar, olive oil. Soak the raisins in hot water for 20 minutes. Mix chestnut flour, sugar, salt, and rosemary with oil and enough water to create a thick batter. Stir in the drained raisins and pine nuts. Pour the batter into a shallow, parchment-lined baking dish (max. 2 cm thick). Drizzle with olive oil and bake at 200 °C for about 45-60 minutes, until the surface looks like dry, cracked earth.

Other Notes
Bauckhof is one of the oldest organic farms in Germany. In addition to producing natural foods, we operate controlled organic farming, a social-therapeutic facility, a bakery, a guesthouse, a wind power plant, and much more.

Processing Note
Chestnut flour, with its sweet-nutty flavor, is made from the sweet chestnut (marron). Until the end of the 19th century, it was the staple food of the rural population in the mountainous regions of Southern Europe. Chestnut flour is excellent for baking cakes, bread, and pastries. Simply replace up to 20% of the regular flour used with Bauck Chestnut Flour.