Naturally gluten-free chestnut bread

Naturally gluten-free chestnut bread


There are not a lot of gluten-free chestnut bread recipes on the Internet. This is probably because chestnut flour is quite difficult to handle. It doesn’t hold together very good and it doesn’t help the dough to rise. So is it possible to make bread with chestnut flour? Yes, in this recipe there’s a good balance with rice flour and corn starch that works really well sticking together. And it doesn’t contains any gum (like xhanthan gum) or eggs. Therefore, this chestnut loaf is also vegan.

On the other hand, this chestnut bread recipe makes a dense bread. It will not have many air pockets. But it’s very soft and chewy, and it keeps like this for 3-4 days. It is perfect for breakfast or snack. Both with sweet or savoury toppings.

Tips and replacement

The chestnut flour is what give this gluten-free chestnut bread its typical cozy taste of fall. So I would not advice to skip on it. But you can replace the sorghum flour with other types of naturally gluten-free flours like millet flours, buckwheat flour, soy flour or teff flour. Likewise, you can replace the potato starch with corn starch or tapioca flour.

With this same recipe it’s also possible to use a sourdough starter. However, it has to be a gluten-free starter, in order for the bread to be safely gluten-free. You can use 1 cup of sourdough starter for this recipe, and add 4 tbsp of water to the final dough.

Gluten-free chestnut bread

5 from 1 vote
Course: Sides, BrunchDifficulty: Medium


Prep time


Cooking time


Resting time




  • 1 cup / 150 g rice flour

  • 3/4 cup / 100 g sorghum flour

  • 1,25 cup / 150 g chestnut flour

  • 3 tbsp / 50 g potato starch

  • 2 tsp / 7 g dry active yeast

  • 3 tbsp / 21 g psyllium husks

  • 2 cups / 500 ml lukewarm spring water

  • 1 tbsp honey

How to

  • In a large bowl (or in the stand mixer) mix the 3 flours with the potato starch, the psyllium husks and salt.
  • In a smaller bowl, dissolve the yeast with a little of the 2 cups of water and add the spoonful of honey.
  • Put all the flours and liquid parts together and knead adding the rest of the 600ml slowly until you get a soft, manageable and homogeneous dough.
  • Create a regular loaf working the dough with a baking spatula.
  • Now you have two choices. You can put the dough to rest in a floured banneton. Or you can leave it in the bowl, greasing it lightly with a tbsp of oil.
  • Let it rise for 4h in a warm and dry place (around 80°F/27°C, like in the oven with the light on).
  • Remove the loaf from the oven and pre-heat to 480°F/250°C. If using a dutch oven, pre-heat it at least for 30 minutes.
  • Once the oven is at the right temperature, gently fold down the dough onto a sheet of parchment paper (directly in the dutch oven if using).
  • Bake at 480°F/250°C for 30 minutes, then at 395°F/200°C for other 30 minutes (for dutch oven: keep the lid on for the first 30 minutes, then remove it).
  • Let it cool for at least 4 hours before cutting.

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Looking for other recipes for gluten free bread, without using commercial blends?

If you liked this gluten free chestnut bread recipe, you might enjoy some other of the bread recipes here on the blog.

Check out this sourdough artisan style bread to find again the good taste of homemade bread, with a drizzle of oil and crushed tomatoes. >> CLICK HERE FOR THE RECIPE!

However, if you don’t have too much time to wait, you can try these quick gluten free buns made with a lot of seeds and instant yeast: CLICK HERE FOR THE RECIPE!

And don’t forget to follow me on Pinterest or Instagram to stay updated on my latest recipes!


  1. Best recepie.

  2. Hi Marta, thanks SOOO much for this wonderful bread recipe. It came perfect. It is the best no gluten, no egg bread, and so easy to make! It looks like bread, feels like bread and tase delicious! I love it!
    Cant wait to make it again.

  3. Pingback: Gluten-free "Levain Bakery" chocolate chip cookies - Marta in the jar

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