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Moon Rabbit Premium Cassava Flour, 32 Ounce

3.7 3.7 out of 5 stars 213 ratings
Currently unavailable.
We don't know when or if this item will be back in stock.
Cassava Flour
Diet type
Nutrition summary
1.0 servings per container | Entire Recipe 40g
1520mg3g0g0g
CaloriesSodiumDietary FiberSugarsProtein
Brand Moon Rabbit
Item Weight 32 Ounces
Allergen Information Gluten Free, Wheat Free
Specialty Gluten Free
Package Weight 2.05 Pounds

About this item

  • Premium cassava flour can be used as standalone flour for many types of recipes from cookies to brownies to cakes
  • Use cassava flour as a coating for frying or to thicken sauces and gravies
  • Certified gluten free
  • All natureal and None GMO
  • Creative pleasures for a gluten free lifestyle

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1 Pound (Pack of 1)
(876)
$5.29 ($0.33/Ounce)
Climate Pledge Friendly Climate Pledge Friendly

Product Description

Moon Rabbit Premium Cassava Flour-Developed exclusively for Gluten-Free baking, our Premium Cassava Flour can be used as a stand-alone flour for many types of recipes from cookies to brownies to cakes. it also works wonderfully as a coating for frying or to thicken sauces and gravies. It has become the foundation of all that we create.

Product details

  • Is Discontinued By Manufacturer ‏ : ‎ No
  • Package Dimensions ‏ : ‎ 8.6 x 4.2 x 2.8 inches; 2 Pounds
  • UPC ‏ : ‎ 858687003100 773821916101
  • Manufacturer ‏ : ‎ Moon Rabbit
  • ASIN ‏ : ‎ B00IWS5304
  • Customer Reviews:
    3.7 3.7 out of 5 stars 213 ratings

Important information

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This product is labelled to United States standards and may differ from similar products sold elsewhere in its ingredients, labeling and allergen warnings

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Customer reviews

3.7 out of 5 stars
3.7 out of 5
213 global ratings

Customers say

Customers like the taste, quality and value of the flour. For example, they mention it has a good flavor, makes a wicked good flour tortilla and is a really high quality cassava flour. Some appreciate the gluten free status, saying it works wonderful as a gluten free replacement in baked goods. That said, some dislike the smell and disagree on texture.

AI-generated from the text of customer reviews

77 customers mention67 positive10 negative

Customers like the taste of the flour. For example, they mention it has a good flavor, it makes a wicked good flour tortilla, and it's delicious as the base for pancakes. Some say it'll make a slightly sweet raisin-studded bread. They also say it makes an awesome chocolate chip cookie and a great pie crust. Overall, most are happy with the taste and find it to be a substitute for wheat flour.

"...It's gluten free and grain free which makes it an ideal solution for baking and cooking in Paleo life style...." Read more

"...I read that it is the perfect replacement for wheat flour and you just replace the wheat in any recipe with cassava and bam.. you have magic...." Read more

"...The end result was a very tasty, slightly sweet raisin-studded bread. It was also very dense, but in the best sense of the word...." Read more

"...Tortillas were delicious. It does not substitute 1:1 for regular flour, I've found that this absorbs liquids much more...." Read more

52 customers mention44 positive8 negative

Customers like the quality of the flour. They say it's a high quality cassava flour that makes the best tortillas.

"Excellent quality for the price...." Read more

"...There's a mild scent, nothing bad. I tasted it plain just to see what it tasted like. It actually reminded me of regular, all-purpose flour...." Read more

"This is a really high quality cassava flour for a GREAT price--almost 6 dollars cheaper than others and a much more quality product...." Read more

"...Cassava as a sub next to make it nut free and see what happens...very good product and no tummy upset." Read more

22 customers mention22 positive0 negative

Customers appreciate the value of the flour. They say it's cheaper than almond flour and allows them to enjoy waffles.

"...or are patient with your own tweaking, this is the absolute best bang for your buck. Buy this up before they up their prices!!" Read more

"...Like, 5+ pounds.I went with this brand over Otto's, because it's cheaper. I haven't had any taste/texture issues so far...." Read more

"This is a really high quality cassava flour for a GREAT price--almost 6 dollars cheaper than others and a much more quality product...." Read more

"...I decided to try this one first because the cost is so much lower. I LOVED this flour...." Read more

17 customers mention17 positive0 negative

Customers like the gluten free flour. They say it works well as a gluten free replacement in baked goods, makes the best gluten free tortillas, and is an excellent substitute for flours with gluten. Some mention that it's CERTIFIED gluten free.

"...It's gluten free and grain free which makes it an ideal solution for baking and cooking in Paleo life style...." Read more

"...This flour worked pretty well, I tried making donuts using just this flour and mixing it with sweet rice flour...." Read more

"...It's by far one of the best alternatives I've tried especially in my brownies...." Read more

"Perfect for gluten-free baking! I have made dairy-free chocolate chip cookies twice, waffles and pie crust on Christmas Day...." Read more

7 customers mention7 positive0 negative

Customers find the flour versatile and an ideal solution for baking and cooking in the Paleo lifestyle. They say it blends very nicely and works well in a variety of dishes. Some mention that it's great for preparing grain free, gluten free meals and perfect for homemade, fast, fresh pasta.

"...It's gluten free and grain free which makes it an ideal solution for baking and cooking in Paleo life style...." Read more

"...It worked well both ways, this flour has a good flavor and the final product was a little on the dense side..." Read more

"...affordable than other brands, but it blends very nicely and works in a variety of dishes...." Read more

"I love the Moon Rabbit Cassava flour. It has worked well with everything I have made...." Read more

31 customers mention15 positive16 negative

Customers are mixed about the texture of the flour. Some mention it's very fine, has the exact same texture and feel as regular flour, and creates wonderful pie crusts, cookies, and more. However, others say it'll create weird texture in your banana bread.

"...It made for a smooth, beautiful dough each time and the final product stayed flexible even after storing in the fridge...." Read more

"...It tastes different and the baked / cooked product has a different texture. There might not be a perfect replacement for white flour though...." Read more

"...I tried this out instead, and I'm so glad I did. The texture is perfect, soft and finely sifted just like traditional wheat flour...." Read more

"...( dough would not roll out - was crumbly )" Read more

15 customers mention3 positive12 negative

Customers are dissatisfied with the smell of the flour. They mention that it smells musty and has a strong flavor.

"Had a terrible smell, like it was rancid. Tried finding an expiration date but couldn't find one. Tried contacting the company but got no reply...." Read more

"...It has a pretty strong smell. It was actually bothering me a bit as they were cooking...." Read more

"...There is definitely a weird smell and an aftertaste. For my first venture I used it to make grain free chocolate chip cookies...." Read more

"...It has the exact same texture and feel as regular flour. There's a mild scent, nothing bad. I tasted it plain just to see what it tasted like...." Read more

If you love to bake, give this a try
5 Stars
If you love to bake, give this a try
Since I pretty much quit eating grains, my biggest issue was: how in the world am I going to live without bread, pizza, pancakes, biscuits etc? I love to bake and I love pretty much anything made with dough. I figured out a solution to my pancake problem, by creating a recipe based on Arrowroot flour and they turned out great. Check out my review for Bob's Red Mill's Arrowroot Flour for the recipe. However, that flour is not going to work for other recipes, at least not by itself and it is definitely not the perfect replacement for wheat flour.I have read numerous reviews and recipes using Cassava Flour. Most people buy Otto's Cassava Flour, which is almost double the price. I read the reviews for Moon Rabbit and it seemed that cassava flour is cassava flour, so you don't really need to pay double for the same product. I decided to go with this brand, especially since I didn't know how it was going to turn out and didn't want to waste a lot of money. It took a while before I finally decided to try it. I recently purchased a waffle maker and decided that waffles would be my first attempt with the cassava flour.I read that it is the perfect replacement for wheat flour and you just replace the wheat in any recipe with cassava and bam.. you have magic. So that's what I did. I used a classic buttermilk recipe for waffles. I followed the recipe and the batter was slightly too thick, so I decided to use some sparkling water. That also helps make the waffles fluffier. For some reason I did not expect them to rise much and be too fluffy, but they did. They fluffed up just like regular waffles.I like my waffles light and fluffy, while my husband likes them dark and crispy. While I was able to get them crispy, they did not stay crispy much longer after they were done. To make them crispy again I had to reheat them in the oven for a couple of minutes. My husband was ecstatic. He couldn't believe they were grain-free waffles. We served them with homemade whipped cream, a bit of butter and honey and fresh blueberries.Now, here is the part where I wasn't exactly over the top about this. It has a pretty strong smell. It was actually bothering me a bit as they were cooking. I can't really compare the smell to anything else, but it's there. And it's not that nice sweet smell of regular waffles. It also has a distinct taste, but I got used to it pretty quickly. With that being said, I don't think it is the perfect replacement for wheat flour. It tastes different and the baked / cooked product has a different texture. There might not be a perfect replacement for white flour though. But since I want to stick to a grain-free diet, I will continue to use this flour. Like I said, I got used to the taste and the smell and my husband didn't even notice it.I will try to bake buttermilk biscuits soon, so I will be back with more photos.
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Top reviews from the United States

MM
5.0 out of 5 stars Great quality, half the price
Reviewed in the United States on January 2, 2016
Flavor Name: Cassava FlourVerified Purchase
I have tried a number of Cassava flour and this is one of my frequently purchased brands since it's about half the price of the others and as far as I can tell it's the same quality as the others. I use Cassava flour as a substitute for white flour in one to one ratio. It's gluten free and grain free which makes it an ideal solution for baking and cooking in Paleo life style. I have used this flour to make bread, cookies or as thickener in soups and it has been perfect. Here's one of my favorite recipe for making banana bread:

Ingredients:
3 bananas (overripe medium)
3 large eggs
1/2 cup coconut sugar (organic)
1/2 cup organic coconut milk (canned)
2 tbsps coconut oil (melted and cooled)
2 tsps pure vanilla extract
11/2 cups cassava root flour
1 tsp baking soda
1 pinch sea salt
2 tsps ground cinnamon

Directions:
Preheat your oven to 350 degrees and prepare a standard loaf pan (8.5x4.5 or 9x5) by lining with parchment paper.
In a large bowl, mash the bananas well, and, either by hand or with an electric mixer, whisk together the mashed bananas and eggs. Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.
In a smaller bowl combine the cassava flour, baking soda, salt, and cinnamon. Slowly stir the dry mixture into the wet to fully combine and don't overmix. Batter will be thick.
Slowly pour all of the batter into the parchment-lined loaf pan, scraping the sides of the bowl with a spatula to use all the batter.
Smooth out the top, and bake in the middle of the preheated oven for 1 hour - 1 hour 15 minutes, or until a toothpick comes out mainly clean (crumbs are okay.)
Remove from oven and let sit for 5 minutes, then transfer the entire loaf (in the parchment paper is fine) to a wire rack to cool completely for at least an hour. After cooling, slice and serve!
Enjoy!
4 people found this helpful
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Kathy G
1.0 out of 5 stars Horrible smell and taste.
Reviewed in the United States on October 20, 2016
Flavor Name: Cassava FlourVerified Purchase
Had a terrible smell, like it was rancid. Tried finding an expiration date but couldn't find one. Tried contacting the company but got no reply. Tried cooking with it to see if the smell would go away. It tasted terrible. Wound up throwing the whole bag away. It should be illegal to sell something without an expiration date. Maybe I just missed it, but I looked everywhere.
6 people found this helpful
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FlapJaw
4.0 out of 5 stars Delicious and sturdy!
Reviewed in the United States on July 17, 2019
Flavor Name: Cassava FlourVerified Purchase
Loving these for tortillas and chips!
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Roxy
5.0 out of 5 stars If you love to bake, give this a try
Reviewed in the United States on February 18, 2016
Flavor Name: Cassava FlourVerified Purchase
Since I pretty much quit eating grains, my biggest issue was: how in the world am I going to live without bread, pizza, pancakes, biscuits etc? I love to bake and I love pretty much anything made with dough. I figured out a solution to my pancake problem, by creating a recipe based on Arrowroot flour and they turned out great. Check out my review for Bob's Red Mill's Arrowroot Flour for the recipe. However, that flour is not going to work for other recipes, at least not by itself and it is definitely not the perfect replacement for wheat flour.

I have read numerous reviews and recipes using Cassava Flour. Most people buy Otto's Cassava Flour, which is almost double the price. I read the reviews for Moon Rabbit and it seemed that cassava flour is cassava flour, so you don't really need to pay double for the same product. I decided to go with this brand, especially since I didn't know how it was going to turn out and didn't want to waste a lot of money. It took a while before I finally decided to try it. I recently purchased a waffle maker and decided that waffles would be my first attempt with the cassava flour.

I read that it is the perfect replacement for wheat flour and you just replace the wheat in any recipe with cassava and bam.. you have magic. So that's what I did. I used a classic buttermilk recipe for waffles. I followed the recipe and the batter was slightly too thick, so I decided to use some sparkling water. That also helps make the waffles fluffier. For some reason I did not expect them to rise much and be too fluffy, but they did. They fluffed up just like regular waffles.

I like my waffles light and fluffy, while my husband likes them dark and crispy. While I was able to get them crispy, they did not stay crispy much longer after they were done. To make them crispy again I had to reheat them in the oven for a couple of minutes. My husband was ecstatic. He couldn't believe they were grain-free waffles. We served them with homemade whipped cream, a bit of butter and honey and fresh blueberries.

Now, here is the part where I wasn't exactly over the top about this. It has a pretty strong smell. It was actually bothering me a bit as they were cooking. I can't really compare the smell to anything else, but it's there. And it's not that nice sweet smell of regular waffles. It also has a distinct taste, but I got used to it pretty quickly. With that being said, I don't think it is the perfect replacement for wheat flour. It tastes different and the baked / cooked product has a different texture. There might not be a perfect replacement for white flour though. But since I want to stick to a grain-free diet, I will continue to use this flour. Like I said, I got used to the taste and the smell and my husband didn't even notice it.

I will try to bake buttermilk biscuits soon, so I will be back with more photos.
Customer image
Roxy
5.0 out of 5 stars If you love to bake, give this a try
Reviewed in the United States on February 18, 2016
Since I pretty much quit eating grains, my biggest issue was: how in the world am I going to live without bread, pizza, pancakes, biscuits etc? I love to bake and I love pretty much anything made with dough. I figured out a solution to my pancake problem, by creating a recipe based on Arrowroot flour and they turned out great. Check out my review for Bob's Red Mill's Arrowroot Flour for the recipe. However, that flour is not going to work for other recipes, at least not by itself and it is definitely not the perfect replacement for wheat flour.

I have read numerous reviews and recipes using Cassava Flour. Most people buy Otto's Cassava Flour, which is almost double the price. I read the reviews for Moon Rabbit and it seemed that cassava flour is cassava flour, so you don't really need to pay double for the same product. I decided to go with this brand, especially since I didn't know how it was going to turn out and didn't want to waste a lot of money. It took a while before I finally decided to try it. I recently purchased a waffle maker and decided that waffles would be my first attempt with the cassava flour.

I read that it is the perfect replacement for wheat flour and you just replace the wheat in any recipe with cassava and bam.. you have magic. So that's what I did. I used a classic buttermilk recipe for waffles. I followed the recipe and the batter was slightly too thick, so I decided to use some sparkling water. That also helps make the waffles fluffier. For some reason I did not expect them to rise much and be too fluffy, but they did. They fluffed up just like regular waffles.

I like my waffles light and fluffy, while my husband likes them dark and crispy. While I was able to get them crispy, they did not stay crispy much longer after they were done. To make them crispy again I had to reheat them in the oven for a couple of minutes. My husband was ecstatic. He couldn't believe they were grain-free waffles. We served them with homemade whipped cream, a bit of butter and honey and fresh blueberries.

Now, here is the part where I wasn't exactly over the top about this. It has a pretty strong smell. It was actually bothering me a bit as they were cooking. I can't really compare the smell to anything else, but it's there. And it's not that nice sweet smell of regular waffles. It also has a distinct taste, but I got used to it pretty quickly. With that being said, I don't think it is the perfect replacement for wheat flour. It tastes different and the baked / cooked product has a different texture. There might not be a perfect replacement for white flour though. But since I want to stick to a grain-free diet, I will continue to use this flour. Like I said, I got used to the taste and the smell and my husband didn't even notice it.

I will try to bake buttermilk biscuits soon, so I will be back with more photos.
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15 people found this helpful
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