A question about a recipe: Castagnaccio (Italian Chestnut Cake)
I have a question about the ingredient "chestnut flour, sifted" on the recipe "Castagnaccio (Italian Chestnut Cake)" from Rita Banci. Is there something special about chestnut flour that imparts a chestnut-y flavor? Could I substitute something like almond flour instead? I don't know that I've ever seen chestnut flour. Is it gluten free?