Naturally gluten-free chestnut flour is a good alternative for those who follow a gluten-free diet or otherwise only like the chestnut aroma. The chestnut flour is naturally a little sweet, and it also brings a bit of a nutty aroma to the bakeries. Chestnut flour should be substituted for only part of the flour in the recipe, otherwise the baking may become too dense or stale. When replacing recipe flour, chestnut flour can generally be used from 20 to 50 % of recipe flour. If you want to add only a little nutty flavor to the baking with chestnut flour, you should use about 10 % of the flour in the recipe. Try chestnut flour, for example, on cake, bread, puff pastry, pie base, biscuits, macaroni or porridge.