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Higher Harvest by H-E-B
Higher Harvest by H‑E‑B Gluten-Free Cassava Flour
2 lbs
$7.26 each($0.23 / oz)
Aisle 7
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
If you're looking for an alternative to flour, try Higher Harvest by H-E-B Gluten-Free Cassava Flour. Made from finely ground cassava root, it's ideal for gluten-free, vegan and paleo diets. Use some to whip up all kinds of your favorite baked goodies, like blueberry muffins — check out the recipe below!
• 2 lbs of gluten-free cassava flour
• Useful for making baked goods
• Good for Paleo-friendly diets
• Vegan
About Higher Harvest by H-E-B™
We know there's no one-size-fits-all approach to personal wellness. That's why we created our Higher Harvest by H-E-B brand that's tailored to the various lifestyle and dietary needs of you and your family.
• 2 lbs of gluten-free cassava flour
• Useful for making baked goods
• Good for Paleo-friendly diets
• Vegan
About Higher Harvest by H-E-B™
We know there's no one-size-fits-all approach to personal wellness. That's why we created our Higher Harvest by H-E-B brand that's tailored to the various lifestyle and dietary needs of you and your family.
Highlights
Nutrition Facts
about 30 servings per container
Serving Size1/4 cup (30g)- Amount Per ServingCalories100
- % Daily Value*
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 0mg
- 0%
- Total Carbohydrate
- 24g
- 9%
- Dietary Fiber
- 3g
- 11%
- Total Sugars
- 0g
- Includes Added Sugars
- 0g
- 0%
- Protein
- 0g
- Vitamin D
- 0mcg
- 0%
- Calcium
- 30mg
- 2%
- Iron
- 0.6mg
- 4%
- Potassium
- 0mg
- 0%
Ingredients
Cassava Root Flour.Allergens and safety warnings
Manufactured in a facility that processes tree nuts.- Blueberry Cassava Flour Muffins
Ingredients:
1-⅛ cups cassava flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 eggs
¼ cup oil or melted butter
¼ cup warm water
¼ cup honey or maple syrup
1 tsp vanilla extract
1 cup fresh blueberries
Preheat oven to 350°F. Line a muffin pan with muffin liners. In a medium bowl, blend together cassava flour, baking powder, baking soda and salt. Add in eggs, water, oil, honey or maple syrup and vanilla. Stir until well combined. Fold in blueberries and let batter rest for a few minutes. Scoop batter into muffin liners and bake at 350°F for 18 – 20 minutes. Muffins should look slightly under-baked when done. Remove muffins from the oven, cool in pan for 5 minutes and transfer to a wire cooling rack.
