Organic Tigernut Flour 300g (NUT FREE)
Sustainably harvested by local Nigerian farmers, our tigernuts are carefully extracted then naturally dried, skinned and milled into extra fine flour.
Use tigernut flour to replace wheat and nut flours when creating cakes, biscuits, muffins, pancakes and more.
Power Super Foods Tigernut Flour is Australian Certified Organic, Fair Trade and sustainably sourced. Paleo-friendly, tigernut flour has a mildly sweet vanilla taste and is ideal for baking/cooking.
A great alternative to wheat and nut flours, Tigernut Flour has 3.5 times more fibre than wheat flour and 1.5 times more fibre than almond meal. It also has 2 times more vitamin E and 1.3 times more potassium than almonds.
Certified Organic Skinned Tigernut Flour (Cyperus esculentus)
Tigernut flour is a GAPS friendly and gluten free alternative to wheat and nut flours and can be used when creating cakes, biscuits, muffins, pancakes, cookies, pizza dough and more.
2. Why have you used skinned tigernuts in your tigernut flour?
We’ve chosen to use skinned tigernuts before milling it into flour for a smoother, finer textured flour, ensuring superior culinary results.
3. Where are your tigernuts sourced?
We source our tigernuts from Niger and pack them in Australia. Like all products in the Power Super Foods range, we ensure we source products from or as close to its original ecosystem to boast superior nutritional profiles. Our tigernuts are Australian Certified Organic, Fair Trade and sustainably sourced.
Tigernut flour is a great source of nutrition in terms of magnesium, iron, potassium and zinc to name a few and it is also a great replacement for people on the GAPS diet who are transitioning into the introduction of new flours at the 'GAPS Onwards' stage after at least 18 - 24 months on the program. I recommend introducing it gradually and blending it with another flour first to ensure it is well tolerated (ie not producing gas, bloating or loose stools) The tiger nut is in fact not a nut at all. The tigernut is a good substitute for milk and flour. It is well tolerated by people who have celiac disease and other autoimmune diseases. The tigernut produced into flour or milk are also considered to be a natural source of resistant starch, meaning that when consumed, it is fermented by the gutbiome in the large intestine and converted to a prebiotic to healthy gut bacteria, stimulating bifidobacteria production in the colon and digestive tract. It is however a product I would not recommend for people in the first year who are trying to repair their gut as this is to much starch for a damaged gut wall to manage. I also do not recommend this flour for people who suffer from diarrhoea as it can produce a mild laxative effect in the same way that flax seed can in being slightly fibrous. In these such cases it should be avoided.
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