Tigernut Flour

FDA Compliant

naturally sweet and nutty; reduce added sugar in recipes by 20-25%

Protein

70%

Absorption

104g

Per Cup

18mo

Shelf Life

Water absorption

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

Less absorbent (45%)More absorbent (400%)

About average water absorption for a gluten-free flour. See the full spectrum →

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

Add 1/4 tsp xanthan gum or 3/4 tsp psyllium husk per cup. Lower absorption than most flours; reduce liquid slightly vs. standard gluten-free recipes.

When to Choose Tigernut Flour

Specialty gluten-free flours typically work best as a partial component in a blend (15–30% of total flour) rather than as the primary flour. Their distinctive nutritional profiles, flavors, or functional properties are assets at moderate amounts but can overpower texture and taste at higher percentages.

Common alternatives: For more neutral-flavored results, sorghum flour or oat flour are generally more versatile substitutes. For recipes where this flour’s flavor is a feature (earthy, nutty, or robust notes), it can be used at higher percentages.

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

Best For

CookiesPancakesMuffinsQuick Breads

How it compares to All-Purpose Flour

Protein

5%-51%

Absorption

70%-18%

Density

104g/cup-17%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Storage

cool dry place, freeze for longer storage. Approximately 18 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

Convert a recipe with Tigernut

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Where to Buy

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