Anthony's Cassava Flour, 4 lb, Batch Tested Gluten Free, Non GMO, Vegan

I’ve been using this product for years. It’s great, bake goods look, smell and taste like the gluten counterpart and ideal for people searching for grain-free flour. It’s not cheap, but good pricing for the product compare with others. I wish they would sell in bigger bags.

Yes, yes, yes!!! I went paleo a little over a year ago. I stopped eating ALL grains and dairy. I have a history of leaky gut and allergies/food sensitivities. I decided to adapt a lifestyle in order to relieve and reverse these issues. I missed cookies, pancakes and muffins so much, but I wanted to make sure to introduce foods back into my diet slowly. I read about almond and coconut flour and hope many people have success using these flours. I tried coconut flour in hopes of getting my cookie "fix." My first attempt failed and my second attempt was ok, but it felt like I was eating tighly packed coconut (essentially what it is). It was gritty and grainy and definitely not hitting the spot. After more research I came across cassava flour and how much it replicates wheat. I was very skeptical since most of the other flours claim to be "just like wheat." I wanted to see for myself so I looked up the flour. I came across a popular "premium"brand, but it was just too costly for me. I then found this brand, a lower price than the other. The reviews said it was just as good as the expensive one.I was so excited when my package came! Everything arrived on time. When I opened the bag, I thought I was looking at regular wheat flour. The texture, color and smell was just like wheat!!! Awesome! I made a 1:1 ratio substitute in my chocolate chip cookie recipe and added everything to my mixing bowl. The ending batter ended up being dry, and crumbly. I decided to add more coconut oil and an extra egg yolk. The batter was better then. I baked everything up. The texture of the cookie in my hand was normal, the color was great, they smelled like regular cookies and the baking time was the same. I bit into one after they cooled. I was shocked by the taste, THEY REALLY TASTED LIKE THE REAL THING!!! BUUUUUTTTT...they were crumbly, not grainy or sandy--crumbly when you broke them apart...that bummed me out. But I'd rather have tasty crumbly cookies (great for paleo vanilla ice cream) than gross cookies I'd rather throw away.I made the recipe again, but I added only an extra whole egg and chilled the dough for a half hour. After being baked and cooled, I bit into one. Perfect!!! They were absolutely delicious! My mom is a baking connoisseur, so I had her try one. She said they were delicious, just needed a little more sugar (that's fine for me because, I normally like less sweet baked goods).Overall ,this brand is is great! I know I haven't tried other brands (I don't feel I need to), but if you're starting out and need some wallet relief, pick this one! I am very particular with taste, texture and mouth-feel when it comes to food. Although I still need to try more recipes, I can almost promise you that you will not be able to distinguish this flour from regular flour in your recipes. The only caveat is that you may need to add extra liquid, eggs or fat to your recipes, as this flour tends to be a bit drier, absorbent and "thirsty." After that, some minor sweetness or other ingredients may need some slight adjustments. This flour is great for those with nut, dairy, seed, soy, corn, gluten, wheat, and citrus allergies/intolerances. You can enjoy all of your favorite recipes now that you would miss by going grain free! I would definitely buy again and I would love to try more of their products.

Good quality cassava flour. I have a histamine intolerance to food and cassava flour is ok if I didn't eat it often. Good replacement over gluten flours or rice flour .

I love to bake, but have struggled to find a celiac disease free alternative flour that works, until now. This flour is a perfect 1:1 substitute without sacrificing the flavor. I used it to make a lemon blueberry loaf and I could not tell the difference. Quality of all the Anthony’s products I’ve ordered are top notch.

I've been adjusting to the AIP diet. I've been gluten free for years and that was a difficult transition, but when I had to cut out all of my alternative flours that I've become accustomed to, my heart sank. I did not know what I was going to eat. Cassava is a very expensive flour that I would not normally buy. I'm on a budget for a young family of 5, so these specialty flours I have to really shop around for to get the best deal. This is the best bulk deal I have found yet! $5/lb is not my normal bargain shopping, but for particular product, and as my only real AIP flour option, I'll take it in comparison to the other prices out there. In addition to the relative economic price this is a wonderful product! I actually like it more than a lot of the prior "gluten free" flour options I was using. It makes a great flat bread, as well as other breads. Its a bit dense alone, so it's good to combine it with arrowroot starch (or tapioca if you can tolerate it). Anyhow, unless I find a better deal, this is my go to each month. Thanks for a great and relatively affordable product!

Cassava flour is great for some things, as others will attest, but for waffles and pancakes it's not so great. I think it absorbs too much water. Waffles with all cassava flour were chewy, and pancakes were more like memory foam. But when I mixed it half and half with amaranth flour the belgian waffles turned out great. Much lighter, fluffy, and tasted great. So if you want something baked a bit chewy, you know what to use.

The consistency with this flour is top notch. I can't tell a difference & there is no difference. It does not taste like paper (like I think rice does & I can't eat rice based /garbanzo/legume flour anyway).It's expensive but worth it for GF people.

I’m on the Paleo Autoimmune Protocol, so cassava is one of the only grain-free, nightshade-free, legume-free flours available for my use. I’ve been able to use it pretty much 1:1 in place of white wheat flour in recipes for cake, cookies, and waffles, though most of the grain-free baking recipes I use call for the addition of tapioca or arrowroot starch, and/or coconut flour.I have found that I often need to add more liquid than called for in recipes that specify that they use Otto’s cassava flour, which I am fine with, given that Anthony’s costs so much less.I find this flour to be excellent quality, and a great value.