The tigernut also called chufa in Spanish, and is not a nut but a root vegetable originating from the tuber cyperus. The flour of these tigernuts can be used as one partial or even complete replacement of classic flour which makes it perfect for people with gluten intolerance. Ideal for pancakes for instance. The high fibre content ensures a daily contribution of dietary fibre.
• Tigernuts Flour (from peeled nuts 0.3mm)
• Tigernuts Flour (0.5mm)
Tigernuts flour can be used as one partial or even complete replacement of classic flour. Ideal for pancakes for instance. The high fibre content ensures a daily contribution of dietary fibre.
Organic Tigernuts Flour (from peeled nuts 0.3mm) 25kg
Organic Tigernuts Flour (0.5mm) 25kg
Country of Origin
Tigernuts grow well in sandy soil, the plant is dried first before harvesting. After the harvest, the nuts are washed with water to remove soil and roots. Then the tigernut is dried for about 3 months and after this period grounded into flour.
Due to its unique sweet taste, addition of sugar is not necessary. It’s a perfect alternative for partial or completely substitution for conventional flour if you want to make gluten free goods.
Tigernuts are a natural source of proteins, have a very high potassium value, are a source of phosphor and magnesium. They have a sweet nutty taste but are nut free, they contain a lot of fibre, are allergen free and contain no preservatives.