Guest guest Posted February 10, 2005 Report Share Posted February 10, 2005 > All the talk about chestnut flour has piqued my interest. If you can find > it, can you sub it cup for cup of wheat flour in a cake/pastry recipe? > > Thanks, > > > Georgia No, I don't think so. The Dowd and cake mix also has rice flour and tapioca flour, as well as xanthum gum. However, the crepes just have chestnut flour, milk and eggs. It does have more fat than wheat flour, too. I have heard of 3 sources of just chestnut flour: Dowd and , a farm in Oregon and another in Virgina - I don't have the url's for the last 2, but I'll bet a google search would find them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2005 Report Share Posted February 13, 2005 Northern California - I've bought D & R products at Millie Stones, Lunardi's (I think), Draegers', and a couple health food stores. You could call the company to ask where it is sold in your area if you can't find it locally. Maureen > > > Dowd and 's Chestnut Flour Chocolate cake mix - > > 12.5 points, > > excellent flavor, great texture, easy to make and > > repeatedly invited > > to non-GF parties. > > > > It's their chestnut flour that I use for crepes - > > nobody had a clue > > they were Gf, and the crepes freeze well to boot. > > > > Here in California I can buy it upscale grocery > > stores, so if your > > area has a gourment market, ask them to carry it. > > > > Maureen > > > > > > May I ask if you are in Southern Ca. to please post > the store where you purchase this? Is it Gelsons or > Bristol Farms? > > Molly > Santa , CA Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.