It's Just - Cassava Flour, 4lb, Made from Real Yucca Root, Non-GMO, Gluten Free Baking, Tapioca Substitute

I've used this flour to make cupcakes, pancakes and banana bread. You do have to add a little extra liquid to account for the absorption rate of this flour or reduce the amount of flour by approx 1 Tbsp. I have used applesauce in the banana bread or an extra tsp or tbsp of liquid for other recipes. Be careful when using as it can create a fine dust cloud when measuring so be careful not to inhale close to the packaging when measuring. I always sift it even though the recipe doesn't call for sifted flour. Occasionally I find pieces of grit in it but I have found that with other brands.

This is the flour I've been looking for. I've tried Otto's and 3 other brands from Amazon, all of which have high ratings. But those have time and again been gritty and disgusting. I think finally this flour is the fine, grit free flour I've been looking for! I trust this seller, have bought xanthan gum/egg white powder, other food products from them, and will buy from them again in the future.

Hi got cassava flour to try to use to make a roux to make a very thick béchamel, for a very particular baked, recipe, and it certainly has not disappointed at all! I intended to make the change to make the dish more helpful (this dish is for a layered Vermicelli cake with a very thick béchamel layer on top, sealed with an aged hard cheese crust.)It did take some experimenting to get the right balance of ingredients, but for my experience to make an equivalent layer of béchamel required for the roux much less flour with cassava flour than with wheat flour. It holds up against all the aspects of the cooking message, from the method for making the roux and the béchamel, to baking in the oven.From a health standpoint, cassava flour has many advantages over traditional wheat flour,, and other bulk or stretchy, thickeners. Much lower glycemic index, and it’s not in the same category at all as wheat flour, and it takes less cassava flour at least in the dishes I’ve been making with it so far then it is required with regular flour, at least as a thickener. For these kinds of things, it is not much more expensive alternative because you have to use much left to get the same effect.I haven’t tried to incorporate it into other flour-centric recipes, like pastries, or cakes, because I primarily was trying this for a very specific recipe, and I needed to make much healthier recipe in every way, and was originally quite decadent Another improvement I was able to make more successfully with the béchamel was in using very very little butter just for flavor, with mostly olive oil instead of all butter as the fat with cassava flour. It held up better to a predominantly liquid fat in the béchamel, whether cold or warm, holding its form perfectly after baking. This was a less reliable outcome when I was attempting the same with regular flour for some reason. The consistency of the béchamel that was required and achieved is similar to a very thick custard , as in a baked cream pie.

This flour has been a lifesaver for me. I am very gluten intolerant and find many over-the-counter gluten free breads very unsatisfying. I make Brazilian Cheese bites every morning and these have been great. I have ordered this several times and keep 1 or 2 sacks on hand. The texture and taste are both more like regular bread. I plan to make a loaf of bread with these soon.

This is the second time I purchased this product. We love Brazilian Cheese bread, and I have a no fail recipe. When my first bag of flour was almost out, I ordered another. When I opened the second bag, and compared it to the remainder of the first bag, it seemed kind of fine and dusty. When I made the bread, the dough was very stiff and not at all like my usual batter. I thought maybe I had made a mistake, so carefully followed the recipe again, and still it's very thick. Almost like I put way too much flour in it. I believe the grind on this flour is too fine. It literally makes a cassava flour cloud when I open and close the package. The first bag was amazing...this one is unusable at this texture.

This is by far the most reasonably priced cassava flour I have found. It seems to be good quality and texture is the same as other brands. It has worked great in recipes.

This is not what I had expected like the yucca / tapioca / cassava flour I normally buy. It is not all white and not really soft like yucca starch so it did not work in what I was cooking. It off white and a bit course so keep in mind before buying. Unfortunately I bought the big bag and I won't be able to use the rest and my pan de yuca was ruined by using this rather than the yuca flour I normally use.

I loved the price. Not sure but seems it to be a new product. I usually use IYA Cassava Flour but It disappeared off shelves for 2 months and I found this product. Bakes the same just a pound smaller. Its 5 dollars cheaper. It okay with me.