Preheat a waffle iron according to manufacturer's instructions.
Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.
Preheat oven to 400 degrees.
Put the butter in a 13 x 9 x 2 baking dish and place in the oven to melt.
In a plastic bag or sturdy grocery bag combine the chestnut flour, paprika, onion powder, garlic powder, salt and pepper.
Place 1 or 2 drumsticks at a time in the bag and shake until evenly coated.
Transfer to the baking dish. Bake 30-45 minutes depending on the thickness of the drumsticks.
Turn the chicken pieces and bake a further 10-15 minutes or until lightly browned and crispy.
horoughly combined. Sprinkle in the chestnut flour 1/4 cup at a
For cake: Preheat oven to 350\u00b0F Butter and flour 9x2-inch
aisins and reserve.
Combine flour, soaking water, 2 TB of
anilla, then quickly fold in chestnut flour by hand by sifting it
ith paper liners.
Mix chestnut flour, 1/2 cup plus 2
Preheat a waffle iron.
Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.
FOR THE CAKE: Beat together first
f boiling water. Let sit for 10-15 minutes to hydrate
he consistency of whole wheat flour.
If the texture of
ugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and
o coat and let sit for 30 minutes.
Preheat the
I strongly recommend sifting because chestnut flour can be a little lumpy
Mix all dry ingredients in a bowl.
Add eggs and start kneading.
Knead until dough is smooth and shiny. You might need a bit of lukewarm water according to size of eggs.
Let dough rest for about an hour (best in the fridge).
Shape in your favourite pasta type and either cook at once or let dry for a couple of days.
Store in an airtight container.
Mix flour with salt and sugar in
Preheat oven to 425 degrees F (220 degrees C). Put butter in a 9x13-inch casserole dish and place in the oven until butter melts and starts to brown, about 5 minutes.
Place eggs in a blender and pulse until smooth; add coconut milk, arrowroot powder, chestnut flour, lemon extract, stevia powder, and sea salt. Blend until smooth, 45 to 60 seconds. Pour batter over browned butter in the casserole dish.
Bake in the preheated oven until pancake is set in the middle and edges are lightly browned, about 23 minutes.
Measure all flours using a kitchen scale in a large air tight container.
I just out the lid on and shake until fully mixed. I also shake it well before each use.
I use this cup for cup when substituting for regular flour in recipes.
lace for 10 mins, or until mixture is frothy.
Sift flour
Mix all ingredients together.
Use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.