Bests & Worsts Reviews from Amazon

Great product and price. I use this to stay on my Paleo life style without sacrificing the normal white flour taste and feel when making bread, pancakes, cookies, etc. The consistency of this flour is very close to white flour without the gluten and grains that causes me the feeling of bloating which I usually feel when I eat regular bread. I tried to use coconut flour or almond flour, but those make the bread and pancakes really dry and the taste of coconut or almond is very strong. This flour doesn't have that nutty flavor! I normally use this with a 1:1 substitute for white flour, but there are a number of recipes online for making bread, cookies, or even using this flour in soup for thicker and more flavorful taste. Pancake Ingredients: 1 C cassava flour, stir before measuring ½ tsp grain free baking powder* ¼ tsp. baking soda ½ tsp. sea salt 2 Tbsp. honey 2 large eggs 1' C + 1 Tbsp. non-dairy milk 1 tsp. distilled white vinegar 3 Tbsp. refined coconut oil, melted coconut oil for frying Instructions: Heat a griddle or pan over medium-low heat. Melt the coconut oil and set aside. Mix the non-dairy milk with vinegar in a small bowl and set aside. In a large bowl, whisk together the dry ingredients. In another bowl, whisk together all of the wet ingredients (including the milk mixture) except the coconut oil, so it doesn't solidify. Stir the wet ingredients into the dry, then stir in the coconut oil. Batter will be thick. Add about ½ tsp. of coconut oil and swirl around pan until it melts. Pour ¼ C of batter into the preheated skillet and slightly spread out the batter on the coconut flour pancakes so it's not too thick. Cook until the edges look dry and bubbles start to form. The coconut flour pancakes will have less bubbles and will take slightly longer to cook. Flip and cook until the other side is golden brown. Set aside and repeat with remaining pancakes.