This article provides an overview of water chestnut flour, what it tastes like, its availability, alternative names, and of course what other ingredients make water chestnut flour substitutes.
What is Water Chestnut Flour?
Water chestnut flour is made from dried water chestnuts, that are boiled, peeled, and then ground. The flour, which is not actually flour, but a starch, is primarily used as a thickening agent or to make batters for deep frying.
It is most commonly used in Indian and Asian cooking, especially in making pancakes, puris, and chapattis. Water chestnut flour is favored for its high nutritional value and low fat and sodium levels.
What does Water Chestnut Flour taste like?
Water chestnut flour has a sweet and nutty taste that adds a subtle flavor to recipes.
Is Water Chestnut Flour readily available in Supermarkets?
Water chestnut flour should be available in larger supermarkets, although it is not very popular in most western cuisines. Alternatively, you can try Asian markets, health stores, or specialty online retailers.
What are some alternative names for Water Chestnut Flour?
Water chestnut flour is often referred to as shingoda flour or simply chestnut flour. In Italy, it is known as ‘farina dolce’, which means sweet flour.
What is a good substitute for Water Chestnut Flour in recipes?
Luckily, there are a number of great substitutes for water chestnut flour. These include:
- Both of the below work in a similar manner as a thickening agent
- Corn Starch
- Tapioca Starch