Water Chestnut Flour
Water Chestnut Flour is made from dried, ground water chestnuts. The nuts are boiled, peeled, dried then ground into flour.
The flour, which is actually a starch rather than a flour, is bright white fine powder.
It's primary use is as a thickener. It is also used in Asian recipes to make batters for deep-frying.
Water Chestnut Flour gives a light crust when used for dredging, and stays white as a coating even when fried.
It is very different from "real" chestnut flour, which is sweet.
Mix with water first before adding to hot liquid as a thickener.
Cornstarch for thickening; wheat flour for dredging and coating.
Low in fibre.
Store at room temperature in sealed container for 6 to 12 months.
Root FloursCassava Flour; Gari (Cassava); Malanga Flour; Okonomiyaki Flour; Water Chestnut Flour
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Singhara Flour; Water Chestnut Powder; Water Chestnut Starch