Bob's Red Mill Cassava Flour 567g
Vegan
Plant Based
Non-GMO
Gluten Free
Grain Free
Nut Free
Paleo
Kosher
Cassava Flour
Grain Free
- Paleo
- Vegan
- Kosher
- Nut Free
- Non-GMO
- Plant-Based
- Gluten-Free
- Fine Texture
- Neutral Flavor
- Whole30 Friendly
To dive into cassava flour is, it’s similar to tapioca starch. Like its cousin, tapioca starch, cassava flour is created from the cassava root, a longtime staple crop in South America, Asia and Africa.
If you’ve been wondering where to buy gluten-free cassava flour, look no further: please welcome this paleo-friendly option to this family of fantastic gluten-free flours. Cassava flour’s neutral flavour and fine, light texture make it an excellent choice for sweet and savoury baked good recipes. You can also use it to bread meat and seafood, and to replace breadcrumbs in meatballs and veggie burgers.
| Nutrition Facts About 16 servings per container Serving size 1/4 cup (35g) |
|
| Amount per serving | |
| Calories 130 | % Daily Value* |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 2g | 7% |
| Total Sugars 0g | |
| Includes 0g Added Sugars | 0% |
| Protein 0g | |
| Vitamin D 0mcg | 0% |
| Calcium 20mg | 2% |
| Iron 0mg | 0% |
| Potassium 106mg | 2% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily Nutrition Plan. 2,000 calories a day is used for general nutrition advice. |
Ingredients: Cassava.
Suggested Use
An excellent choice for sweet and savoury baked goods recipes. You can also use it to bread meat and seafood, and to replace breadcrumbs in meatballs and veggie burgers.
Cassava Brownies
3/4 cup Dark Chocolate Chunks, divided
¼ tsp Salt
½ cup Maple Syrup
¼ tsp Baking Soda
2 Eggs
cup Cocoa Powder
¼ cup Coconut Oil
1 tsp Vanilla Extract
1/4 cup Bob's Red Mill Cassava Flour
Preheat oven to 350°F and lightly oil an 8 x 8-inch pan.
In a small saucepan over low heat, melt ½ cup dark chocolate chunks, maple syrup, cocoa powder and coconut oil. Whisk frequently while melting. Remove from heat and let cool to just slightly warm.
While the chocolate mixture cools, combine flour, salt and baking soda in a small bowl. In a medium bowl, whisk eggs and vanilla until thick and foamy.
Fold the cooled chocolate mixture into the eggs until evenly combined. Add dry ingredients and the remaining ¼ cup of chocolate pieces and fold into the chocolate mixture until no streaks of flour are visible.
Pour into prepared pan and smooth evenly. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool completely before slicing and serving.
Makes 9 brownies.
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