Comments on: Discovering Chestnut Flour

By: Gaia

Gaia — Fri, 25 Jun 2010 01:23:38 +0000

thanks for the great article! We will very soon be carrying imported Italian chestnut flour on our website: http://www.OlioAndOlive.com

By: What I’m Eating Now » Popovers!

What I’m Eating Now » Popovers! — Thu, 06 May 2010 12:57:28 +0000

[...] up when making that Pão de Queijo back in November…); fortunately, an equivalent amount of chestnut flour served as a perfectly acceptable [...]

By: Renee Wise

Renee Wise — Mon, 22 Mar 2010 20:54:25 +0000

Hi! Dang! I was wondering about the calories on the flour since the carbs where so high I was confused. I ended up eating two waffles made from the Chest nut flour with the label reading 25 calories a serving. I was so excited about that I bought a lot of it. That isn’t the first time this sort of thing has happened to me. I count calories and I was using a product once that said zero calories when in fact it had 50 calories a T. I don’t like being mislead this way. I enjoy using the Chest nut flour I just want to know how to count my calories! I just started reading your blog and I’m enjoying it very much. I have celiacs disease and was only diagnosed a couple of years ago. Thanks for sharing all your information! Renee

By: Marie Ross

Marie Ross — Wed, 10 Mar 2010 17:59:29 +0000

So impressed with this write up. I have been searching for information about chestnut flour and this is the best you’ll find, thanks very much

By: Kim - Easy French Food

Kim - Easy French Food — Sun, 27 Sep 2009 07:27:24 +0000

What a well written and thorough exploration of chestnut flour. We lived in Corsica for many years and discovered chestnuts being used to make lots of different things – even beer. On the island, the chestnut forests, which used to be much more exploited then they are now, were magnificent.

Thought some of your viewers may be interested in thehistory of Madeleine cookies, as they’re enjoying their treats.

Keep up the great writing! Much appreciated.