Touch of chestnut Traditional bread *

Touch of chestnut Traditional bread *
Touch of chestnut Traditional bread *

The title says it all! This is a small loaf of “traditional” bread so flour, water, yeast and salt only (gluten-free of course), with a light chestnut taste. Chestnut bread is absolutely fantastic, however it is an acquired taste, so for a first, try this light version to see if you like it!

Ingredients: (small loaf: 4 servings of bread)

  • 100g of glutinous rice flour
  • 150g of rice flour
  • 50g of chestnut flour
  • 6g of dried yeast
  • 1 pinch of salt
  • 250mL of warm water

Preparation: 10 minutes

Leavening: 2-3 hours

Baking: 30 minutes – 200°C/395°F


  1. In a large bowl, sieve the flours together and add the salt.
  2. In another bowl, mix the yeast and the warm water (warm to touch, but not too hot otherwise you’ll kill the yeast) Let the yeast develop for 5 minutes.
  3. After 5 minutes, mix the flours and the water together and knead the dough for a few minutes until you can form a smooth ball.
  4. Place on a baking tray and let it leaven for 2 to 3 hours at room temperature (around 22°C/71°F) until  the dough has doubled in size and you can see cracks appear.
  5. Place the tray in the preheated oven and bake until golden. Set on a grill to cool down before serving.

Last tip: Gluten-free bread tend to get mouldy after a few days due to their lack of acidity. As a result, gluten-free bread should be eaten within 5 days.

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