Water Chestnut Flour

Water Chestnut Flour is made from dried, ground water chestnuts. The nuts are boiled, peeled, dried then ground into flour.

The flour, which is actually a starch rather than a flour, is bright white fine powder.

It's primary use is as a thickener. It is also used in Asian recipes to make batters for deep-frying.

Water Chestnut Flour gives a light crust when used for dredging, and stays white as a coating even when fried.

It is very different from "real" chestnut flour, which is sweet. Mix with water first before adding to hot liquid as a thickener. Cornstarch for thickening; wheat flour for dredging and coating.Low in fibre.

Store at room temperature in sealed container for 6 to 12 months.

Also called:

Chestnut Flour, Thickeners, Water Chestnuts

Cassava Flour, Gari (Cassava), Malanga Flour, Okonomiyaki Flour, Water Chestnut Flour

French Flours, German Flours, Italian Flours, Nut Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour, Wheat Flour