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Bob's Red Mill Cassava Flour -- 36 oz


Bob's Red Mill Cassava Flour
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Bob's Red Mill Cassava Flour -- 36 oz

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Bob's Red Mill Cassava Flour Description

  • Grain Free Cassava Flour
  • Great For Baking!
  • Non GMO Project Verified
  • Gluten Free
  • Paleo Friendly
  • Kosher
  • You Can See Our Quality®

Cassava flour is made from the whole root of the cassava plant. It has a mild flavor and a fine texture that is perfect for gluten free and grain free cooking. Use cassava flour for baking flatbread and brownies, as breading for meat and seafood, or in place of breadcrumbs in meatballs and veggie burgers.

 

Dear Friends,

Here at Bob's Red Mill, we've explored far and wide to bring our customers a variety of alternative flours that are suited to every diet and taste. Our Cassava Four is an excellent addition to you pantry. Its mild flavor and fine texture means you can use it in many different types of recipes. It's all part of our commitment to bringing the world's finest and most delicious ingredients to you table.

 

To your good health,

  Bob Moore

Free Of
GMOs, gluten and animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 Cup (35 g)
Servings per Container: About 29
Amount Per Serving% Daily Value
Calories130
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate31 g11%
   Dietary Fiber2 g7%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium20 mg2%
Iron0 mg0%
Potassium106 mg2%
Other Ingredients: Cassava.

Manufactured in a facility that also processes tree nuts and soy.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Strawberry-Rhubarb Crumble Bars

The U.S. has apple pie. The U.K. has shepherd's pie. In Southern Ontario, rhubarb is the classic pie of choice – especially since most of the small country homes have a rhubarb patch somewhere on the property. Chef Collin Goodine prepared this recipe for us with sweet childhood memories in mind. As a kid, he'd rip the rhubarb stalk out of the ground, take a bite and cringe at the overwhelming tart flavor. Now, he embraces the "beautiful" tart flavor by marrying it with other berries that grow during the same season, like strawberries! Chef Collin turned the traditional pie into a crumbly treat that you can cut into bars for easy access! Strawberry Rhubarb Crumble Bars | Vitacost Blog

Strawberry-Rhubarb Crumble Bars

  • 9x9 Pyrex pan, oven-safe dish or large frying pan

Crumble and cheesecake layers

  • ½ cup sprouted oats
  • 1 cup crushed almond cookies
  • 1 cup almond flour
  • 1 Tbsp. cassava flour
  • 2 tsp. baking powder
  • Pinch maldon salt
  • ½ tsp. cinnamon
  • ½ tsp. vanilla extract
  • ½-¾ cup coconut oil (melted)
  • ¼ tsp. cracked black pepper
  • 2 Tbsp. coconut yogurt
  • 2 Tbsp. honey
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. pumpkin seeds (crushed)
  • ½ cup dairy-free cream cheese

Rhubarb-berry compote

  • 2 cups rhubarb
  • 1 cup strawberries
  • 1 cup raspberries
  • ¼-½ cups organic cane sugar
  • Zest of 2 lemons
  • ¼ cup water
  • Juice of 1 lemon
  • Cornstarch (to thicken)

Rhubarb-berry compote

  1. In medium, thick-bottomed pot, combine berries. Add remaining compote ingredients and whisk well (don’t worry about breaking up the fruit).
  2. Simmer mixture for about 30-40 minutes to break down and soften, to allow the fruits to soften and break down. Liquid will become thick.
  3. Once the mixture looks thick enough, remove from heat. Note: For a less chunky, smoother compote, puree mixture, then let cool.

Crumble

  1. Preheat oven to 350 degrees F. In pot, melt coconut oil.
  2. In large bowl, mix together all crumble ingredients (except for coconut oil). Pour in melted coconut oil and mix until crumble-size pieces form. Set aside.
  3. In smaller bowl, combine cream cheese, yogurt, honey, pumpkin seeds and sugar to create cheesecake layer. Whip until smooth.
  4. In pan lined with unbleached parchment paper, transfer in ? crumble mixture, then layer on cheesecake mixture and spread out evenly.
  5. Add a layer of compote, then add the rest of the crumble. Bake for 30-40 minutes
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