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.
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!