I haven't baked much with cassava flour because the recipes I've tried so far have all been very difficult to knead. It was just terribly exhausting for me, and the result was a bread that didn't hold together well and crumbled into pieces when sliced. More water doesn't seem to be the solution either. So, I went back to millet flake almond bread. Now I'm considering using other types of flour to improve the preparation and taste of cassava bread, even though they have an unfavorable omega 3/6 ratio. Since I'm not sure which flour would be best suited for this, I'm hesitant to order, which is another hurdle. So far, I only have cassava flour, tapioca starch, blanched and ground almonds, tiger nut flour, millet flakes, hemp flour, and coconut flour available. I haven't used hemp flour and coconut flour yet.