I haven't used cassava flour much, but the little experience I have with it, I'd say it's a good one. We've used it for a rhubarb cobbler topping, as well as blueberry muffins. The muffins reminded me of a wheat bran or zuchinni muffin, they were delicious, but wholesome tasting. I basically swapped cassava flour 1:1 for regular flour; another benefit to cassava is you don't have to add any gums like you do with other gluten-free flours. This recipe makes 24 muffins, which is never enough in our house, but you could easily half it if your kids don't devour muffins in the same speed that mine do. They are especially tasty with dairy-free butter or coconut oil smothered on top.
3 cups cassava flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoons sea salt
1 cup maple syrup
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
1/2 cup almond milk (add a little more if batter is too thick)
2 cups blueberries
1. Preheat oven to 350 degrees.
2. Mix together the dry ingredients - cassava flour, baking powder, cinnamon and sea salt.
3. Whisk the eggs, then add the maple syrup, vanilla, coconut oil and almond milk. Pour in to the dry ingredients, mix together. You don't want to overmix the flours.
4. Fold in the blueberries.
5. Pour into muffin tins, either lined with cupcake liners or greases with coconut oil.
6. Bake for 18-20 minutes, until a toothpick comes out clean.