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Cassava Flour 101 + Banana Chocolate Chip Muffins


Cassava flour is the newest ‘it’ flour in grain and gluten-free baking. Cassava/Yuca is a root vegetable that is peeled, dried and finely milled into a flour. It has a fine texture which resembles all-purpose flour. One of the great things about cassava flour is that it’s nut-free and school-snack friendly.

This flour can be substituted for all-purpose in an almost 1:1 ratio so it makes grain-free and gluten-free baking fairly simple. The most precise way to substitute for all-purpose flour is by weight (grams) not volume (cups). All-purpose flour weighs 120 grams per cup so aim for that weight when measuring cassava flour which is heavier than all-purpose on a cup-by-cup basis.

Often cassava flour is confused with tapioca flour because they come from the same root vegetable. Cassava flour is the whole dried root and tapioca flour comes from the extracted starch. These ingredients are not interchangeable in recipes.

Cassava flour is fairly high in carbohydrates at 14 grams per 1/8 cup (15g). This is why it’s such a great subsistence food in a lot of cultures but cannot be a subsistence food in our house!

Up until recently, it wasn’t affordable for a Canadian to get their hands on the gold-standard of cassava flour, Otto’s Naturals, but now its possible from Flour Confections online and the price is on-par with blanched almond flour. I have had success with cassava flour found in a Carribean food store in Kensington Market as well, it’s a fraction of the price but is grittier and has a bit of an odour that Otto’s doesn’t.

Canada: Amazon.ca (Chozi brand) or Flour Confections (Otto’s)
United States: Amazon.com
Australia: Pantry Innovations
New Zealand: Food Compass

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banana chocolate chip cassava flour muffins
Votes: 1
Rating: 5
Rate this recipe!
Votes: 1
Rating: 5
Rate this recipe!
  1. Preheat oven to 350F. Prepare two 12 cup muffin tins with muffin liners or silicon liners.
  2. In a medium bowl, combine cassava flour, tapioca flour, baking powder,salt and baking soda and mix with a whisk.
  3. In a large bowl, add melted ghee, coconut sugar, banana, vanilla, eggs and combine with a whisk until all ingredients are incorporated. Add half of the dry mixture to the bowl and stir until combined, add remaining dry ingredients and stir until combined.
  4. Using a heaping 1/4 cup measuring cup, evenly distribute the batter into the muffin liners. Bake for 20 minutes.
  5. Enjoy fresh for up to 3 days or freeze.
Recipe Notes

yields 24 muffins

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  1. HealthyLifeRedesign says:

    Very interesting! I do a lot of gluten and dairy-free baking on my blog but haven’t actually used cassava flour yet. I will definitely have to give this a try! It sounds like it would be a nice option for cakes and muffins to try and achieve a lighter and fluffier texture. Thanks for the recipe and info!

  2. Mairead Rodgers says:

    Hi Leslie! These look great! I’ve done lots of baking with rice flour and potato starch but never cassava flour. This would be a nice change and a way to switch up by banana chocolate chip muffins!

  3. Justine Celina says:

    Thanks for the lovely introduction to cassava flour — it sounds right up my alley! I’m going to Pin this for future inspiration when I pick some up. Can’t wait to try it out — I love experimenting with healthier substitutions in my baking. Have a great weekend, Leslie!

  4. Cassie Hendry says:

    This is so neat! I’ve actually never even heard of a cassava (but I did know about yuckas), and the fact that they can be made into flour blew my mind! Some people are so creative with their flours.

    Thanks for helping your readers learn more and for providing that delicious recipe underneath. Cheers!

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