Making Chestnut Flour

I am planning on making large batches of chestnut flour this fall, as it looks like I will have access to a few hundred pounds of nuts this year.
Has anyone here made chestnut flour before?, How did you do it?
I am thinking of drying the nuts, then shelling them with a dave bilt nut cracker (anyone done that with chestnut?), and then running them through a corn grinder.
Thoughts? Ideas?
Thanks

I don't have experience making chestnut flour, but I have loads of chestnuts too, so I'd like to know the answer.

Seems like it might be similar to the process I use for acorns, only minus the leaching step. Both chestnuts and acorns are high in moisture when fresh and relatively perishable, as well as vulnerable to worms. I usually shell acorns as gathered and dry the nut pieces in the sun till hard for storage; then grind into flour batch by batch as needed. I think the pieces will last longer than flour, especially stored without refrigeration. I shell the acorns, and I have done chestnuts likewise, by simply clipping the nuts in half with a pair of heavy, sharp hand pruners. The halves of the nut (or quarters if it is resistant and needs clipping again) come free of the shell easily, and any wormy portions can be immediately sorted out (instead of leaving them to spread further as they would with in-shell storage). Then I spread the pieces in the sun on trays to dry till shatter-hard, finishing with half an hour at 150 degrees in my solar cooker to kill worms and eggs that I've missed. If there is a thin bitter skin on the nuts, as there is with acorns, the pieces can be stirred and rubbed in the hands once dry and the skin winnowed off by pouring them between two buckets out in the breeze.

This video is called Making Chestnut Polenta but it's really the whole process of splitting, peeling, steaming, grinding, and storing with tips for the various processes:

I have some young chestnut trees, and although they aren't big enough to produce nuts, this question perked my interest. I found three videos showing different methods of making chestnut flour, from traditional to modern. Take your pick!

I'm so glad to see a thread about this!!! Chestnut flour has been a "life saver" for me. Okay, it didn't really save my life, but it sure made it a lot more tolerable! Due to my psoriasis (as well as my husband's Crohn's), I've had to cut nearly all starches out of our diet. It works well to keep our auto-immune stuff in remission...but almond flour and coconut flour just don't make bread that tastes like bread. No mater how I do it, it tastes like almonds or coconut...and it's usually soggy and hard to cut. But, if you add chestnut flour to the other flours, you suddenly get a slice-able, toast-able, non-soggy loaf of bread!!

My normal flour mixture is 4 parts chestnut flour, 2 parts almond flour, and 1 part coconut flour.  I got the ratios from this recipe by Paleo Pantry: BEST EVER PALEO CHESTNUT BREAD. I don't put seeds in my bread, and I usually add a bit of honey to most recipes just to give the bread enough "carby" taste. But, I've used the flour mixture to make everything from cakes to biscuits to pretzels to bread (of course) and pizza crust. It doesn't taste like a yeasty bread (I've never tried using yeast with it, because my husband can't eat yeast), but it makes a slice-able, toast-able, yummy bread. It makes my life a whole lot happier because I can have cakes a breads and biscuits that taste yummy to me!

I’m so excited to find this post! Having been forced to go gluten free and having a ridiculous amount of chestnuts this year, I can’t wait to get started! I did want to mention Tanglefoot insect barrier, a product we’ve found that does an incredible job of eliminating the worms that were infecting our 50 & 60 year old trees.

The videos are awesome!  I can use bits of the last two.  Thank you for the info about the coconut, etc flours and mixing them for better flavor!