What is cassava flour?

Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour. Cassava flour is naturally gluten free and grain free - perfect for paleo baking. It can be substituted at 1:1 ratio (by weight) for all purpose flour and some gluten free flour blends.

Yes, cassava is naturally gluten free and grain free, making it a paleo friendly flour. It's great for paleo baking.

What's the best brand of cassava flour?

I've tried many brands of cassava flour and my personal favorite is Otto's cassava flour. They make a high quality cassava flour that is peeled, dried and then ground into a fine powder (not gritty like some cassava flours). They also ensure that every batch is free from the top 8 allergens.

Is cassava flour healthier than white flour?

Yes! Cassava flour is naturally gluten free and more easily digestible than conventionally processed white flour. Even better, purchasing an organic cassava flour ensures that no glyphosate was used, which is a huge gut irritant and microbiome disrupter.

Cassava Flour Banana Bread (Paleo, No Sugar Added)

Description

This easy cassava flour banana bread is made with Otto's cassava flour and only sweetened with bananas (no sugar added). It's a healthy paleo bread that's moist, soft and fluffy!

Ingredients

Scale

1 1/2 cups ripe mashed banana (360g) 3-4 large bananas
4 large eggs
1/4 cup avocado oil
2 tsp vanilla extract
2/3 cup cassava flour (96g)
1/3 cup tapioca starch (42g)
1 tsp paleo baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
1 tsp ground ginger (optional)
1/4 tsp nutmeg (optional)

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Instructions

Preheat your oven to 350 degrees F and line an 8" x 4" loaf pan with parchment paper.
In a large mixing bowl, combine mashed bananas, eggs, avocado oil and vanilla.
Add in remaining bread ingredients and whisk batter until smooth.
Pour the batter into the lined loaf pan.
Bake at 350 degrees F for 50 minutes.
Remove the loaf from the oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
Best stored in an air-tight container in fridge, up to one week.

Notes

For best results, measure ingredients by weight (when given). I use a small kitchen scale to weigh all of my baking flours.