AntoniaJames is a trusted source on Bread/Baking.
nut flours can go rancid pretty quickly if they are kept at high temp's or in direct sunlight. It should be dated on the bag, but if you taste it with a dip of your finger you'll notice right away if it isn't fresh. It will taste like a nut gone bad or just plain old.
Chris is a trusted source on General Cooking
What a lot of contradictory info on the internet! But personally I've kept it in the freezer for more than a year.
I also keep it, as well as most of my other nut flours, in the freezer.
Margie is a trusted home cook immersed in German foodways.
Unless you freeze it, chestnut flour should be used very soon after it is produced. Figure the chestnuts are harvested in September or October--I’d try to use it up before the following spring.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I keep my chestnut flour in the fridge and it hasn't gone bad in over a year. But you must absolutely buy it from a trusted source, otherwise you could be buying flour that has already gone off.
Please enter a valid email address.
Well played. You deserve a cookie.
And what you should do with it.
Roast Pasta Before Cooking it. Really!
Refry Any Bean
Edible Millennial Pink
Here's Breakfast Tomorrow
Lemony, Garlicky Sardines
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)