5 Recipes with Mugello Chestnut Flour (Gluten-Free)

Chestnut flour is one of the most versatile and fragrant ingredients that the Tuscan tradition has gifted us. Derived from PGI Mugello chestnuts, it is distinguished by its sweet and enveloping flavor, its fine texture, and the warm color that brings light into the kitchen. And it is naturally gluten-free — perfect for those with intolerances or who simply want to explore authentic flavors.

In this article, we propose 5 traditional and creative recipes to make the best use of it, from breakfast to dinner.

1. Tuscan Castagnaccio — the original recipe

Castagnaccio is the iconic dessert of Tuscan peasant cuisine. Few ingredients, zero added sugar, intense and well-rounded flavor.

Ingredients (for a 30×20 cm baking pan)

• 500 g of PGI Mugello chestnut flour
• 600 ml of water
• 50 ml of extra virgin olive oil
• 50 g of pine nuts
• 50 g of raisins (soaked)
• 1 sprig of fresh rosemary
• Orange zest (optional)
• 1 pinch of salt

Instructions

1. Sift the chestnut flour into a large bowl.
2. Add the water in a thin stream, whisking to avoid lumps. The consistency should be similar to a fluid batter.
3. Add half of the oil, a pinch of salt, the squeezed raisins, and the orange zest.
4. Pour the mixture into a pan greased with oil, in a layer about 1.5 cm thick.
5. Distribute the pine nuts, remaining raisins, and rosemary needles on the surface. Drizzle with the remaining oil.
6. Bake at 180°C (356°F) for 35–40 minutes, until the surface is cracked and crispy.

Tip: It is excellent lukewarm, but it becomes even tastier the next day.

2. Chestnut Flour Tagliatelle with Porcini Mushrooms

An elegant first course, suitable for autumn dinners, with the sweetness of chestnut flour that pairs perfectly with the intense flavor of porcini mushrooms.

Ingredients (for 4 people)

• 200 g of chestnut flour
• 200 g of rice flour (or other gluten-free flour)
• 3 eggs
• 300 g of fresh porcini mushrooms (or 30 g dried, rehydrated)
• 2 garlic cloves
• Fresh parsley
• EVO oil, salt, pepper

Instructions

1. Mix the two flours and knead with the eggs until you get a smooth dough. Let it rest covered for 30 minutes.
2. Roll out the dough and cut the tagliatelle.
3. Sauté the garlic in oil, add the sliced porcini mushrooms, and cook for 10 minutes. Season with salt and pepper.
4. Cook the tagliatelle in salted water for 3–4 minutes, drain, and toss in the pan with the porcini sauce.
5. Serve with chopped fresh parsley and a drizzle of raw oil.

3. Chestnut Crepes with Vanilla Cream

Light, fragrant, and gluten-free — these crepes are perfect for Sunday breakfast or as a refined dessert.

Ingredients (for 8 crepes)

• 150 g of chestnut flour
• 350 ml of milk (or plant-based milk)
• 2 eggs
• 1 tablespoon of oil or melted butter
• 1 pinch of salt

For the vanilla cream

• 250 ml of milk
• 2 egg yolks
• 50 g of sugar
• 20 g of cornstarch
• 1 vanilla bean

Instructions

1. Mix flour, eggs, milk, and oil. Let it rest for 20 minutes.
2. Cook the crepes in a lightly greased non-stick pan.
3. For the cream: heat the milk with the vanilla. Whisk egg yolks, sugar, and starch, then add the hot milk. Cook while stirring until it thickens.
4. Fill the crepes with the cream and fold into quarters. Serve with honey or jam.

4. Soft Chestnut Flour and Dark Chocolate Cookies

Rustic cookies, naturally sweet and gluten-free, with the bitter touch of dark chocolate that balances the sweetness of the chestnut flour.

Ingredients (for about 20 cookies)

• 250 g of chestnut flour
• 100 g of dark chocolate chips/pieces
• 80 ml of coconut oil (or butter)
• 60 g of brown sugar
• 2 eggs
• 1 teaspoon of baking powder (gluten-free)
• 1 pinch of salt

Instructions

1. Mix flour, baking powder, and salt. Separately, beat the eggs and sugar, then add the oil.
2. Combine the dry ingredients with the wet ones and incorporate the chocolate pieces.
3. Form into balls and flatten them on a baking sheet lined with parchment paper.
4. Bake at 170°C (338°F) for 12–15 minutes. They should remain soft in the center.

5. Sweet Chestnut Polenta — winter breakfast

A nutritious and comforting breakfast, typical of cold mornings in the Mugello region. It takes 10 minutes to prepare and warms both body and soul.

Ingredients (for 2 people)

• 150 g of chestnut flour
• 600 ml of milk (or water)
• 1 tablespoon of chestnut honey
• 1 pinch of salt
• Cinnamon to taste

Instructions

1. Bring the milk almost to a boil with a pinch of salt.
2. Add the chestnut flour in a steady stream, whisking continuously.
3. Cook over low heat for 8–10 minutes, stirring, until the polenta is thick and creamy.
4. Serve with chestnut honey, cinnamon, and — if you like — some boiled chestnuts or dark chocolate pieces.

A few tips before you start

• Flour storage: chestnut flour is delicate and tends to absorb moisture. Store it in an airtight jar in a cool, dark place and use it within a few months of opening.
• Certified gluten-free: if you are cooking for celiacs, make sure that all ingredients are certified gluten-free, including the baking powder.
• Ideal pairings: chestnut flour pairs wonderfully with chestnut honey, ricotta, porcini mushrooms, dark chocolate, and rosemary.

All these recipes can be customized to your own taste. The important thing is to start with a quality flour: La Fenice PGI Mugello chestnut flour is artisanally produced from certified chestnuts, with a natural sweetness you can taste from the very first bite.