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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.

Cooking Tips

Mix with water first before adding to hot liquid as a thickener.


Cornstarch for thickening; wheat flour for dredging and coating.


Low in fibre.

Storage Hints

Store at room temperature in sealed container for 6 to 12 months.

See also:

Root Flours

Cassava Flour; Gari (Cassava); Malanga Flour; Okonomiyaki Flour; Water Chestnut Flour

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Also called:

Singhara Flour; Water Chestnut Powder; Water Chestnut Starch


Oulton, Randal. "Water Chestnut Flour." CooksInfo.com. Published 13 January 2004; revised 01 August 2005. Web. Accessed 03/21/2018. <http://www.cooksinfo.com/water-chestnut-flour>.

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