How to make Tigernut Pulp Flour
Tigernut Pulp flour is flour produced from the tuber of the tiger nut plant. It is gluten-free, nut-
Tigernut flour can be made in two ways, by drying off the leftover pulp from making tiger nut milk (kunnu aya, horchata de chufas) and by grinding into powder the dehydrated whole tuber giving you Pure tigernut flour. Both ways are good though the flours produced have a few differences which have to be put into consideration when using either.
The Tigernut Pulp flour is sometimes referred to as home-made Tigernut flour. Most of the carbohydrate goes with the milk produced leaving behind a high fibre, low-carb flour (less than 1 g of net carbs per tablespoon). The texture is light and airy, it is not so sweet, the moisture and oil content is low. You can buy Tigernut flour online from Jumia.com.
To make tigernut pulp flour
Tigernuts water Blender Cheese cloth/chiffon cloth
Remove any stones or grit from the tiger nuts and wash very well.
If using dry tiger nuts, soak in water for 24-48 hours until they have plumped up.
Drain and put in a blender with some water.
Blend on high for 3-5 minutes.
If adding other ingredients to your milk, grind tiger nut separately.
Strain using a cheesecloth, chiffon fabric or large new white cotton handkerchief.
Squeeze with your hands to extract as much milk as possible.
For a comprehensive method, see How to extract tigernut milk.
The pulp will feel quite dry now, spread the pulp thinly on a dry tray and leave in an airy, sunny place indoors to completely dry, about 1-2 days.
Mix a few times while drying, the flour will have some clumps.
When dry, rub between your hands to break up the clumps or blitz in a food processor until powdered.
Store in a bag or container and keep in the fridge until ready to use.
You can use the Tigernut pulp flour as it is or sift it to separate the fine powder from the rough chaff.
- You can buy Tigernut flour online from Jumia.com.
- To get a very fine powder, when blending your tigernuts, blend very well at least 3-5 minutes depending on the power of your blender.grind
- In order to produce a pure flour grind tiger nut separately from any other ingredient used for flavouring your milk.
- Make sure to squeeze out the tiger nut pulp very well, the drier it is the quicker it will dry out and the less chance of spoilage due to moisture or humidity.
- Spread the pulp out very thinly on the tray in a well-aerated place. I am usually reluctant to leave it outside in the sun for fear of sand and impurities getting into it.
- Tigernut pulp dries fast and dries well indoors.
- I store mine in the fridge, I haven’t left it at room temperature for an extended period to know how long it will last.
- If you sieve it before use, don’t discard the rough chaff, you can use it as breading or sprinkle on yoghourt, cereal etc. I used it to coat my Tigernut energy balls.
You can also make Pure Tigernut flour from whole dry tubers, also enjoy making my Tigernut milk, Tigernut energy balls and learn 25 amazing facts about Tigernut flour. Do you have any comments, questions or suggestions, please leave a comment below.
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- How to make Pure Tigernut flour - The Pretend Chef - […] by drying off the pulp leftover from making tiger nut milk (kunnu aya, horchata de chufas), Tiger nut Pulp flour…