I have a recipe for Pane di Castagne that calls for a small amount of
chestnut flour. I'm wondering if anyone has ever used this in their breads
and if there might be a good substitute. I've found online sources to buy
but it doesn't seem available in my area markets. From what I've read it's
added to many italian doughs and is sweet. The sweet I can duplicate but
I'm thinking it's probably necessary to a good textured bread.

Thanks,

Eve