Chestnut flour has traditionally been used in the pasta of the Liguria for which pesto is the classic accompaniment. Both chestnut trees and basil grow prolifically in the broad stretch of coast around Genoa.

Now Turkish scientists have found that chestnut flour, mixed with rice flour in a ratio 30/70, makes an effect addition to the alternatives to wheat flour that gluten intolerant people can digest without fear.

Nutritionally it would be an excellent substitute since most gluten-free products don't contain adequate amounts vitamin B, iron, folate, and dietary fibre. Chestnut flour contains vitamin E, vitamin B group, potassium, phosphorous, and magnesium – something that many gluten-free products lack. It's a flour of high quality proteins with essential amino acids, dietary fibre, and a low amount of fat. Developers think they've found a good flour that is the most nutritious in the gluten-free market.

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