Celiacs and gluten-free food manufacturers may want to shake up their baking mix. According to new research, chestnut flour is a gluten-free alternative that could add nutritional value to breads and other products.

Reported on BakeryandSnacks.com, a study in the Journal of Food Engineering indicated that chestnut flour is a good source of vitamin B, iron, folate and dietary fiber. Researchers recommended a chestnut/rice flour ratio of 30/70 for an optimal blend that provides nutritional value while maintaining the right texture.

This finding comes on the heels of another study that found individuals following a gluten-free diet may lack valuable nutrients, including sufficient levels of iron, folate and fiber.