Chestnut flour - got any advice?

[-Switch-]

I gathered a load of chestnuts in the autumn and I would like to make flour from them.

They've been in proper storage for a few months now and I'm told that the next step is to shell them, bake them, then grind them up into flour.

How long roughly do they need to be baked for? And what kind of temperature?

I didn't get many so I don't really have the resources to experiment in case I mess it up

 

[xylaria]

This thread says virtually everything on the roasting of chestnuts.

Shelling large amounts of chestnuts can be hideous, I find when they are roasted a couple of taps with a pestle is my preferred way of shelling, as i dont get sore finger tips that way.
i have only ever done small amounts of flour and used a pestle for that as well. I found the inner skin kept together when I tapped the nut and the broken meat was easily separated. It almost did both jobs for the price of one.

 

[dave k]

You can also boil them after you've split the shell. This makes them a lot easier to peel, then you can procede and oven-cook them for a bit, then grind them up into a flower.

 

[xylaria]

Dave do you end up with remarkably unsore fingers that way?

chesnut peeling is not my favourate activty.