Iya Foods Tapioca Starch Flour - all purpose flour organic, Grain-Free, Non-GMO & Kosher verified - Multi purpose Substitute; Made From 100% Yuca Root - Zero Additives & Preservatives - 5lb Pack

I'm switching to avoid sugar spike in my blood system through cassava flour instead of all purpose flour. It doesn't taste as hood as the flour but still feels close enough to enjoy the flavor and remain healthy.

Lo utilizo para tortillas y quedan muy bien

I typically get another brand but this was cheaper this time around. It’s just as great as the tapioca flour I usually get. I’m pleased and will be getting this brand again as long as the price is right! No quality issues whatsoever.

I can make really good pancakes that I can eat. They are healthy but taste delicious 😋

Due to my health journey, I have been in the process of an elimination diet. I am gluten free, but taking away all grains and nuts in this process, left me with few options. I found Cassava flour! My first bag came open (possibly due to shipping), and the seller did a great job of fixing the problem. I appreciated their great job of getting it taking care of.Cassava flour is a great gluten free alternative. It is hard for me to judge it totally clear as my diet has totally changed right now, and there are so many things that I can't eat, so it is not an even comparison, but I have made muffins with honey and English muffins that have tasted good. It is such a great option for AIP protocol.

I still reviewing this as 5 stars because it tastes great and bakes up well. They are also honest on the packaging and it’s my fault for not reading. I have a ton of mild allergies. Mild meaning I will get digestive upset and my lungs will fill with mucus like I have a cold…. But nothing “dangerous” that sends me to the hospital. If I eat too much, I get sores in my mouth and ulcers. I am allergic to all grains, nuts, and soy among many other things. The packaging says in small print that this flour is manufactured in the same facility as soy and nuts. My first bag gave me no issues. I baked a ton of things with it. Got my second bag yesterday and made homemade hot pockets. They tasted wonderful but I started coughing up phlegm within an hour or two as I would do with an allergen. I couldn’t figure out what was causing it. This morning I was feeling better and decided to make pancakes with it. Big mistake. My mouth started burning even though they were cooked and I got sores all through my mouth and started running for the toilet. Checked the bag again to see if I missed an ingredient. Nope. But then I saw the fine print at the bottom.So, long story short, if you have nut or soy allergies these bags may be hit or miss. Some might be fine and not cause a reaction and some can be full of contaminates.

I didn't originally think this flour worked out well for rotis or tortilla wraps but now that I used boiling water to knead it comes out wonderful! I was using room temperature water before. I also added a tbsp of tiger nut flour as a youtuber's recipe called for. UPDATE: I've been making the roti/tortilla with only the boiling water since I'm out of the tiger nut flour and it comes out exactly the same, soft and pliable. I can add salt, seasonings etc, such a blessing for those with food allergies and sensitivities.

I used Iya Cassava Flour to make pizza dough from scratch. The pizza turned out great. The last picture shows the crust from the bottom with that piece of pizza flipped over. Crust is firm, still a little fluffy and not crumbly at all. It browned up nicely on top. I pressed in about a 1/3 cup of sesame seeds on the bare crust before adding the sauce and toppings. I made quick homemade sauce with 2 tablespoons dry basil, one tomato peeled and deseeded, half cup of bottled minced garlic, all pureed in my small coffee bean grinder, and then mixed that into a half stick of melted butter in a small bowl and then spread that sauce on top of those sesame seeds edge to edge on the crust to spread that flavor to every inch of crust, then sprinkle on Romano cheese layer on that sauce. Add other toppings on that. My recipe on that crust is 1 1/4 cups warm water, one pack of yeast, and one tablespoon honey, and let that rise/proof for 30 mins. Mix Dry ingredients separately, 1 cup almond flour, 2 cups arrowroot powder/flour, 2 cups + of Iya Cassava Flour, 1 1/2 Teaspoons Himalayan pink salt, 3 teaspoons extra virgin olive oil and three eggs. After the yeast proofs and the dry ingredients are all mixed then mix both together and add small amounts of Iya Cassava Flour to make the dough the right consistency. Then Let the dough rise for 90 mins in a warm spot. I leave it in a covered bowl covered in olive oil while rising. Makes enough dough for two crusts. Cook at 500 degrees for 10 to 12 mins. The Iya Cassava Flour was easy to use and tastes great. I would highly recommend it. The price on it is great too. Great deal on this 5 pound size bag.