gluten- and dairy-free.
After my earlier, not entirely successful, experimentation with chestnut flour (see previous post), I looked back over all my brownie recipes to see which one might be best adapted to use chestnut flour in place of flour containing gluten. I soon found this Diana Henry recipe for brownies made with rye flour, which is lower in gluten than wheat flour. This made me think the recipe might work as well with a gluten-free flour, so I tried a straight swap of flours, using chestnut flour instead of rye, and also added 3 chopped marrons glacé instead of the nuts suggested (you could add more, but they are very expensive!). I also used a hard dairy-free baking fat (eg Stork) instead of butter, as I was still trying to make the brownies both gluten- and dairy-free
My only slight disappointment with both batches of chestnut brownies was that I didn't really pick up any flavour components that I could attribute to the chestnut flour. Yes, the brownies were delicious, but would they have been any less delicious if made with spelt or rye flour? As chestnut flour is so expensive, I don't think it's something that I'll bother to keep in stock, unless I find a recipe which showcases it's flavour.
'We Should Cocoa' link-up for December, over at Tin and Thyme. Chocolate is always associated with Christmas, but adding chestnuts to these brownies makes them even more seasonal.