A pale brown naturally gluten free flour made from organic French Chestnuts. It is great added to a mix of flour in bread and baking, but it is not really suitable for use on its own in many recipes. Replace around 10 - 20% by weight of the flour in your recipe, even try 15% of the flour in a victoria sandwich for a change.
|Typical Values Per 100g|
|of which sugars (g)||20.8|
|of which saturates (g)||0.7|
Here is a bread recipe from Naomi Devlins blog: Easy Gluten free sourdough Bread
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