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Home » Flour » Root Flours » Water Chestnut Flour

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.

Substitutes

Cornstarch for thickening; wheat flour for dredging and coating.

Nutrition

Low in fibre.

Storage Hints

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

Other names

AKA: Singhara Flour, Water Chestnut Powder, Water Chestnut Starch

This page first published: Jan 13, 2004 · Updated: Jun 20, 2018.

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Tagged With: Asian Food, Thickeners, Water Chestnuts

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