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  • Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Tour an Historic Tuscan Chestnut Flour Mill and Eat Gluten-free Pasta

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    Reviewed and edited by a celiac disease expert.

    This quiet village about forty miles northwest of Florence has been making gluten-free chestnut flour since 1721.

    Tour an Historic Tuscan Chestnut Flour Mill and Eat Gluten-free Pasta - Image: CC--EgnaroorangE
    Caption: Image: CC--EgnaroorangE

    Celiac.com 05/11/2018 - Nestled in the foothills of Tuscany just a few miles north of Lucca, the Italian village of Fabbriche di Vallico is home to a famous chestnut mill that still produces chestnut flour. One of a very few in existence, and one of just two left in the region, the town’s mill is the only one to produce exclusively gluten-free flour. 

    In fact, this quiet village about forty miles northwest of Florence has been making gluten-free chestnut flour since 1721. These days the town is known for for its hotels, such as the Renaissance Tuscany II Ciocco Resort & Spa that overlooks the Lucca valley. 


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    The hotel offers tours to the traditional Fabbriche di Vallico mill, which produces exclusively gluten-free flour, where guests can learn about the ancient tradition of grinding autumn chestnuts into sweet gluten-free chestnut flour and maybe even meet mill owner Fosco Bertogli, who's revived the nearly 300 year tradition.

    After the tour, visitors can learn to make pasta from these chestnuts with the property's head chef.

    Mr Bertogli tells me his "passion" is what got the mill running again in 1999. He sells the delicious, high quality chestnut flour for between ten and 12 euros for a one kilogram bag.

    Read more about this romantic gluten-free travel experience at DailyMail.co.uk.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Scott Adams
    The following recipe is from Peter Thomsons Gluten-Free Cookery cookbook.
    3 eggs
    ½ pint or 275ml water or milk
    4 oz or 100g sweet-chestnut puree (tinned)
    4 oz or 100g rice flour
    4 oz or 100g cornmeal
    pinch salt to taste
    ½ teaspoon or 2g bicarbonate of soda
    ¼ teaspoon or 1g tartaric acid
    1 oz or 25g olive oil ( a tablespoon full)
    ½ oz or 5g sugar
    Beat the eggs, sweet-chestnut puree, oil and milk together. Mix all the dry ingredients.
    Then quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking.
    Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke. Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown. Serve hot with butter and jam.
    Jennifer Nyce
    Celiac.com 03/17/2017 - Want a super healthy gluten-free alternative to grain flour that is packed with natural fiber and protein, and tastes great? There is power in coconut flour! The amazing benefits of coconut products are astonishing and coconut flour is so versatile. It can be used to cook or bake or even to thicken sauces and gravies!
    Coconut flour is naturally gluten-free and considered hypoallergenic. It contains the highest amount of dietary fiber found in any flour! According to the Livestrong article by Jane Jester Hebert, one quarter cup of coconut flour is equal to about 14g of fiber! An adequate amount of fiber is essential in a healthy diet to promote a healthy digestive tract. It also lowers your risk of heart disease and diabetes, and helps you to maintain a healthy weight. Coconut flour is rich in lauric acid which promotes good skin health and manganese which is an essential trace mineral used in the body for energy production. It is also low in carbohydrates and low on the glycemic index making it a great choice for diabetics and people wanting to maintain a healthy blood sugar level. Coconut flour is a good source of coconut oil which also has amazing benefits such as being antiviral, antifungal, antimicrobial, antibacterial and antiparasitic.
    Coconut products are so healing that according to a Natural News article by Megan Rostollan, the Pacific Islanders are calling coconut the "Tree of Life" and believe it can heal almost any illness. She goes on to say that, "In many traditional cultures around the world the coconut has been used to heal: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds." (1)
    What is coconut flour, you may be wondering? Coconut flour is the natural byproduct in coconut milk production. The coconut meat left over is dried at a low temperature and then ground up to make soft powdery flour, similar to wheat flour in texture; however, it does require special techniques in order to yield success. For example, you cannot substitute the same amount of coconut flour for wheat flour. Coconut flour is super absorbent and can produce a very dry end result when not properly paired with the right amount of liquid or binder such as eggs. When starting out with coconut flour it is best to strictly follow a tried and true recipe to yield good results. Above is a favorite shared by Megan Rostollan!
    As you can see, with the vast and amazing benefits of coconut flour and coconut products, and being naturally gluten-free, you can definitely indulge and, "have your cake and eat it too!"
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    Preheat oven to 350 degrees F.
    Grease an 8X4 loaf pan and set aside.
    Sift together dry ingredients (2 tbsp xylitol). Zest and juice lemons. Whisk together eggs, butter, lemon juice, stevia, and zest. Combine wet and dry ingredients, whisking until smooth (batter will become quite thick - if too thick to combine well, add a little water). Spread in pre-prepared pan with hands or spoon as needed, sprinkle with remaining xylitol and bake for 40 minutes.
    References:
    naturalnews.com livestrong.com
    Jefferson Adams
    Celiac.com 05/13/2017 - Currently, a gluten-free diet is the only treatment recommended for people with celiac disease, or other medical sensitivities to gluten, especially those who show symptoms of gluten intolerance, such as vomiting and chronic diarrhea.
    Those folks may be in for a pleasant surprise, as the global market for various types of gluten-free flours looks set to takeoff over the next few years, driven in part by gluten-free flours made from amaranth, corn, maize, coconut and/or beans, among others. Gluten-free flours offer a number of benefits, including very high protein, good texture, and, in many cases, higher nutritional value and fiber content, compared with other grains. Many gluten-free flours make an excellent thickener for soups and sauces, and a good addition to all purpose of baking flour.
    Overall, the rapid growth of the global market for gluten-free flours is due, at least in part, to increasing popularity within the processed food industry, growing urbanization and an increase in demand by an aging population. Another major factor is a growing concern with health-related issues, such as obesity, diabetes, and weight management, among others.
    These, along with perceived generic health benefits are expected to drive a rapidly increasing demand for gluten-free flours in the coming years. However, lack of awareness in developing countries regarding the need and benefits of gluten free flours, along with the high cost of gluten free flours, as compared to wheat flours, may serve to dampen expected growth in the gluten-free flours market in near future.
    Driven partly by ready availability, demand for gluten-free flours will come mainly from the fast growing bakery sector, especially as products like gluten-free biscuits become more popular, spurring the use of gluten free flours ingredients such as bean flour, chia seeds, and nut flours along with binders such as guar gum, xanthan, and baking powder.
    Lastly, market analysts expect the commercial availability of pre-mixed gluten-free flour mixes to increase both supply and demand for gluten-free baked goods.
    Source:
    OpenPR.com
    Jefferson Adams
    Celiac.com 02/23/2018 - A quest to brew gluten-free beer from chestnuts that started as a lark and developed into an obsession has resulted in a proper, award-winning lager.
    Christchurch brewer Hamish Jones will tell you that his quest to brew gluten-free beer from chestnuts began about six years ago, in an effort to please beer-loving cousin with celiac disease. A few years later, in 2016, Jones started The Nuts Brewing Co., and Jones' Cheslic Lager was born.
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    Jones said that, even though brewing with chestnuts was a fickle business, the resulting product is "not as bitter, it's slightly closer tasting to cider than it is to beer." Jones has other plans to produce other gluten-free beers, including a five per cent pale ale.
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    Source:
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