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Organic Cassava Flour

$6.98 / 8 oz $0.87 / oz
$12.98 / 1 lb $12.98 / lb
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  • — Kosher, Non-GMO, Organic, Vegan
  • — Very Low in Cholesterol, Sodium, Saturated Fat
  • — Good Source of Manganese and Vitamin C

Everyone who needs to avoid gluten knows the pain of not being able to enjoy delicious baked goods. Fortunately, Organic Cassava Flour comes to the rescue. Because of similar chemical properties to that of wheat flour, it serves as the closest 100% gluten-free substitute. With Organic Cassava Flour, you’ll be able to bake goods that are fluffy and soft. Cassava flour presents with a mild nutty flavor that will make your pastry products that much more delicious.

Food to Live’s Organic Cassava Flour comes from cassava root. It contains quite a lot of fiber, as well as trace amounts of some vitamins and minerals. 

Even though this Flour is entirely gluten-free, it has a smooth powdery texture and is very fine. When baking, you won’t have to suffer from an unpleasant grainy texture that nut and bean flours have. Because it works as well as all-purpose flour, additives like xanthan gum are not needed.

How to Bake with Organic Cassava Flour

You can use Organic Cassava Flour as a direct substitute for all-purpose flour in the majority of recipes. However, bear in mind that it absorbs a bit more water, so you might need to experiment with the amount of liquid added when creating your dough.

Note that cassava flour has a very mild nutty flavor. You’ll need to take that into account when baking, as regular wheat flour has no taste.

What’s the Difference Between Organic Cassava Flour and Tapioca

Both cassava flour and tapioca come from cassava roots. However, while the flour is, basically, powdered root, tapioca is pure starch derived from it.

Unlike tapioca, cassava flour has a mild nutty flavor and a high content of fiber. It also gives your gluten-free cakes, bread, buns, and cookies a much better texture.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total carbohydrate 25g 9%
Dietary fiber 2g 6%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 1g 1%

Vitamin D 0mcg 0%
Сalcium 19mg 1%
Iron 0.2mg 1%
Potassium 85mg 2%
Phosphorus 31mg 2%
Riboflavin 0.01mg 1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Organic Cassava Root
Storage Time: Up to 1.5 years
Country of Origin: Vietnam
Packaged in: USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
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Ingredients for Vegan Mac and Cheese:

  • 8 oz elbow macaroni or fusilli pasta
  • 2 cups plant-based milk
  • 1/3 cup nutritional yeast
  • 1 tbsp cassava flour
  • 1 tbsp corn starch
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • 3/4 cup bread crumbs


  1. Pre-heat oven to 350° F.
  2. Boil pasta of choice according to package directions. Drain rinse and set aside. (Cook it al dente).
  3. Add plant-based milk, cassava flour, corn starch, turmeric, garlic powder, and salt to a saucepan.
  4. Stir with a whisk. Keep whisking for a few minutes after it has boiled until it thickens.
  5. Mix the drained pasta in with the sauce.
  6. Stir well.
  7. Pour the mac and cheese into a lightly greased casserole dish.
  8. Top with breadcrumb (or top with shredded vegan cheese).
  9. Bake at 350° F for 20 minutes until it starts to bubble and the breadcrumbs have turned slightly golden.
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Ingredients for Cassava flour pizza crust:

  • 1 1/2 cup organic cassava flour
  • 1 cup organic whole wheat bread flour
  • 1 tbsp active dried yeast
  • 1 tsp sugar
  • 2 tbsp organic golden ground flaxseed
  • 1 tsp organic garlic powder
  • 1/2 tsp Himalayan Pink Salt – Super Fine
  • 1cup lukewarm water
  • 2 tbsp olive oil
  • your favorite pizza toppings


  1. Combine lukewarm water, yeast, and sugar in a large bowl. Let it stand for about 10 minutes, until the top of the water is foamy.
  2. Add the cassava flour, wheat bread flour, ground flaxseed, garlic powder, and salt to the bowl. Mix well with a wooden spoon, or using the dough hook of your mixer.
  3. Knead your dough for about 10 minutes. You can either do this by hand, or with a stand mixer if you have one. Once the flour is all mixed into the dough, watch it to see if you need to add a bit more flour (see notes below)
  4. Once the dough is smooth, add a bit of oil to a large bowl and place the dough into the bowl. Roll the dough around to coat in oil. Cover with a damp kitchen towel or glass lid, all let rise until doubled in size – about one hour.
  5. Preheat oven to 375F and prepare a baking pan.
  6. Once the dough has doubled, punch down, and divide into two balls.
  7. Liberally sprinkle your working surface with flour, and use a wooden rolling pin to roll the dough to the desired thinness.
  8. Transfer to baking pan and sprinkle with pizza sauce on top followed by whatever toppings you prefer – we used a pesto as a base and sun-dried tomatoes, parsley and Parmesan as a topping.
  9. Bake for 15 minutes.
  10. Remove from oven, let cool slightly, then slice and serve!
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