Cassava Flour 500g – 100% Pure Gluten-Free & Grain-Free Flour – 1:1 Wheat Flour Substitute for Baking & Cooking – Vegan, Paleo & Allergen-Free – Fairtrade – TIANA

Good quality

Super product

Many thanks looks good

Brilliant quality flour...excellent service...quick delivery!!

I love to bake homemade breads and bought this flour as I am cutting down on wheat-based floor in my diet. This is a very palatable flour unlike many wheat-alternatives, where the taste is somewhat unpleasant. This has a slight sweetness to it, and is a fine flour. I use it in combination with other flours, and get good results. I have not used it solely, as the texture does not have the elasticity in my opinion to support a soft textured bread. That said - I like this flour and would recommend it!!

There was nothing wrong with this product, but I feel I need to warn others in the UK who may not be familiar with it. If under cooked, Cassava flour releases cyanide into your system! This happened to me and I was very nearly hospitalized. Please be very careful when preparing. The mistake that I made, was that I baked some cookies using this flour at the normal time for regular flour. I realised that they seemed a little undercooked, but I thought it would be okay, as I hadn't used eggs, and it was just flour. I was wrong and suffered a toxic reaction with vomiting, diarrea, profuse sweating and loss of consciousness. Cassava flour takes much longer to cook, so please, please, please be very careful when using this product!!! I myself will not be taking the risk now that I know how dangerous, even deadly, it can be when prepared incorrectly.

Although this flour is not quite as fabulous as Otto's, from the U.S., it's one third of the price. I've been cooking with cassava flour for 8 years, due to following the aip diet for autoimmune disease. This flour works very well in all my grain-free, egg-free, dairy-free recipes. People who bake with cassava flour need to do some research, because it cannot be exchanged 1:1 with gluten flours. Baking grain-free is a challenge, but it can b -

Yes, its expensive, but it is also the best flour in the world. I usually have to use Gluten Free flour, due to my family being wheat intolerant, so mixing some of Tiana Cassava flour in with the horrible GF flour makes all the difference. I ALWAYS combine some Tiana flour with every flour based food I make. I've used it to make cakes (I make the best GF sponge cake and cupcakes partly due to the flour but it's not my only technique used), crepes, bakes (fried dumplings from Saint Vincent), cookies and pie crust. Admittedly the pie pastry did not turn out good because the Tiana flour is so soft. It is also VERY different to Tapioca flour or starch, Cassava Flour is from the good part of the plant, whereas Tapioca and starch is from the bad part, the Tapioca and starch is pure carbohydrates and can come out too sticky, whereas the Cassava Flour is more of an actual flour, rather than powder glue. With store bought GF flour blends you will find that the flour is very hard, has a gritty texture and leaves cakes dry. Tiana flour makes the difference because it is softer and its consistency allows air access between the flour granules. Whereas GF flour blends have a consistency that sits heavily on itself, allowing no air to pass, this is what gives it that grainy, gritty and overly dry texture. If you every wonder why store bought GF baked goods have so much oil, syrup or other bad ingredients, it's to cover up the inherent texture of the GF flour blends. Basically, if you want the best results in baking cakes and breads, buy Tiana Cassav flour. You'll be amazed.