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

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.

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.

I've been using this to make gluten free pizza crust and it works well. It is NOT a direct replacement for Tapioca Starch, since it is from the whole tuber and thus has fiber in it. You can replace up to 50% of the rice flour blend in a recipe and still get good results, though due to the fiber you might have to add a little more liquid.

I just want to inform those who wonders whether this can be used in Asian desserts; it cannot if you want to color it. When steam, it turns a dark brownish color. It tastes a little off from the real grounded cassava.

Tried this flour with several different gluten free tortilla recipes. I cook a lot and measure ingredients with a digital scale, following the recipes exactly. Each recipe called for cassava flour and tapioca starch, both of which I used from theIt's Just " product line. I noticed that the cassava flour was several shades lighter than the tapioca starch when put into the mixing bowl, so I thought, "Well, at least I know they aren't the same." - since they are made from the same plant I'd wondered about that. Frustratingly, the results for each recipe were flops. Each one I tried came out looking completely different than the videos and pictures shown on the different recipes- the tortillas came out a greyish tan when cooked, instead of a lighter off white. In each attempted recipe, the tortillas just wouldn't cook through, had a gummy texture, and wouldn't puff up at all. Even when the recipe had baking soda in it? At first, the first few recipes I figured it was something I was doing, or maybe I'd just chosen bad recipes, even though they had great reviews. But after a few, I realized that each recipe used a different brand of cassava flour. I decided to try another brand with the same recipes, and they both came out as the recipes said they would. Something is up here with this flour and possible this brand. This flour was a total waste of time, money, and ingredients. Will not be buying any of this line of products again. It is very frustrating, as part of the reason I am trying these is to save money as prepared gluten free products are so expensive. And of course no returns. And I noticed before I wrote this today that this product says it is no longer available - hope I didn't miss a recall.

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.

Does not bake as well as fresh casava for Barbados bake goods but good with other recipes.

Arrived on time, and I like that it's in a resealable (zippered) package for storage. I like to use tapioca flour in many of my baking recipes, but cassava flour has more fiber, so I thought I'd give it a try, and I really like it!