Tigernut Flour

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Naturally sweet with a nutty flavor.

Updated October 4, 2026 (UTC)

Protein

70%

Absorption

104g

Per Cup

18mo

Shelf Life Estimate

Absorption estimate

70% · 45–400% across the gluten-free flours here

Lower estimate (45%)Higher estimate (400%)

The absorption estimate is near the middle of this range. Use a recipe for this flour to work out how much liquid to add. Compare flour estimates →

Binder Starting Estimates

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

Tigernut flour has no added gum. Use a recipe written for it to decide the liquid and binder amounts; keep those amounts together when you bake.

When to Choose Tigernut Flour

Some flours work only as part of a blend. Where a swap estimate is available, you'll get an amount for the replacement flour, sometimes paired with rice flour. For amounts and proportions, use a recipe written for your flour.

Related flour options: Compare the related flours' flavor notes and recipe uses. To plan a replacement, use the Flour Converter and a recipe written for the flour you choose.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Recipe Uses

CookiesPancakesMuffinsQuick Breads

Compared with All-Purpose Wheat Flour

Protein

5%-51%

Absorption

70%-18%

Density

104g/cup-17%

All-purpose wheat flour: 10.3% protein, 85% absorption, 125g/cup

Storage

Store tigernut flour cool and dry; freezing is an option for longer storage. Rough shelf-life estimate: 18 months. Use your bag's date and storage directions when deciding whether to use it.

Certification

Check the specific product: Certification varies by product. A flour category does not establish certification for any bag; check the packaging and maker’s information.

Conversion guidance for Tigernut

Flour Converter Recipe Converter