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

The best cassava flour I've tried so far, has the best taste and consistency

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!!

This flour is great. I make waffles from a grain free recipe book and they come out brilliantly. Only complaint is the price as it's pretty expensive for flour and not one of the bags received has not had an issue with its seal - see photo! A good alternative to wheat, rye etc.

Good quality

Thank you very much. I happy. 🌹🌹🌹

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.

Good product

I'm following a gluten free, grain free diet, so bought this flour as research suggested it's the best for direct wheat flour substitution in recipes. I've found it very challenging to work with. It would be really helpful if the bag included some recipes to get you started. I tried some crisp bread recipe. The cookies look ok but they are tough and hard to eat, even the birds were wary ! A roux sauce I tried separated badly and was unusable. 3 generous stars for the potential this product has. Experimenting has led to some expensive mistakes. This flour is far from cheap. I will persevere but to date have found buckwheat flour much better to work with.