Give a warm welcome to our newest gluten-free baking delight: organic tiger nut flour! This paleo-friendly flour is finely ground from tiger nuts: small root vegetables that are packed with prebiotic fiber. Baked goods are healthier than ever when made with tiger nut flour. Simply replace all-purpose flour with the same amount of tiger nut flour in your recipe. You’ll find that tiger nut flour achieves similar results, yet provides so much more nutrition than white flour.
How to Use Tiger Nut Flour
The great thing about tiger nut flour is that it can be used as a one-to-one replacement for all-purpose flour in many kinds of recipes. Want to make tiger nut pancakes? Easy! Simply swap out the flour in a traditional pancakes recipe with tiger nut flour. How about muffins? No problem. Replace the flour with tiger nut flour. What about a cake? You know the drill.
For a classic treat with a healthy twist, make chocolate chip cookies with tiger nut flour. The slightly sweet and nutty flavor of the flour complements the chewy morsels of chocolate perfectly. Looking for other ways to incorporate tiger nut flour into your diet? Add a scoop to your hot cereal or breakfast smoothie for a boost of nutrition. Tiger nut flour can also be mixed into veggie burger and granola recipes, and can even be used in pizza dough. There’s really no limit to what you can make with tiger nut flour!
Health Benefits of Tiger Nut Flour
Tiger nut flour offers all the rich nutritional benefits of the tiger nut. Although tiger nuts are a good source of many nutrients, including protein, potassium and iron, they are better known for being one of the best dietary sources of resistant starch. A prebiotic fiber that behaves similarly to soluble fiber, resistant starch helps regulate blood sugar levels so it is especially beneficial to people with diabetes. It can also help reduce body weight and provide a sense of fullness to prevent overeating. As a prebiotic fiber, resistant starch helps fuel good bacteria in the gut, which supports digestive health (Advances in Nutrition, 2013).
References
Birt, D. F., T. Boylston, S. Hendrich, J.-L. Jane, J. Hollis, L. Li, J. Mcclelland, S. Moore, G. J. Phillips, M. Rowling, K. Schalinske, M. P. Scott, and E. M. Whitley. “Resistant Starch: Promise for Improving Human Health.” Advances in Nutrition: An International Review Journal 4.6 (2013): 587-601. Web.
