This authentic Tuscan chestnut bread recipe, castagnaccio--not exactly bread and not sweet enough to be considered cake--is in a category by itself. Serve this Italian delicacy on a cheese platter or as part of an antipasti spread.
Make Ahead Tip: Store airtight at room temperature for up to 2 days; reheat in a low oven, if desired.
Chestnut flour--literally ground dried chestnuts--is a naturally gluten-free flour with a slightly sweet, smoky flavor. Try it in place of some of the all-purpose flour in savory breads or pancakes and/or as part of a gluten-free flour blend. Look for it at an Italian grocer, in some natural-foods markets or online at amazon.com.
Sift on parchment: Sifting into a bowl can be awkward. Instead, sift your dry ingredients onto a large piece of parchment paper and then lift the paper to pour them into the bowl.
1 starch, 1/2 fruit, 1 fat