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

We love this cassava flour! A lot of lower cost cassava flours will be a bit sour and act more like tapioca starch, but It’s Just Cassava Flour tastes and behaves exactly as it should. Reliable results with everything I’ve made.

I've been buying it for years because it's the best! We eat gluten-free at home and this flour is perfect. Great price for the quality. You can mix it with water and salt and that's all you need for your pizza base.

I made a delicious banana bread with the cassava flour. Ate the whole loaf in two days! I am gluten free so I will be trying to make my own cassava tortillas- bought a tortilla press for the process. Excited to try potsticker skin recipe soon too. This product is definitely a good product and a very good price. Four pounds of the flour afforded at the best price. Will be purchasing more in the future.

Easy to use and good value.

Terrible quality. I am from South America and have used homemade or Goya Yuca fluor my entire life to make pan de yuca. I bought this 4lb bag because I thought well it was a deal and fluor is fluor right? WRONG! It tastes off, stale almost…maybe like it is cut with regular flour? They need to do some quality control because their Thai source is clearly not good. Considering testing it and if it genuinely is not 100% yuca flour we need to file a lawsuit! DO NOT BUY

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.

No sabía que el sabor era muy diferente al regular

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.