I alternate using this brand of cassava flour between a few Other brands. I like it because it comes from a good source, at a great price.
I've used this product with wonderful success in recipes but found it can be a little inconsistent between batches. Some bags are quite a bit lumpy while others are more refined. If lumpy, Over mixing it WiLL result in a gummy texture.
As far as working with a grain free gluten free flour, it's an excellent alternative to wheat flour.

I use this in a gluten free flour mix and it works well. The only thing that you need to watch out for is this is a very fine flour and is easily spread in the air. You need to measure it carefully and slowly to avoid wearing it and spreading it all over the kitchen. Haven't tried other brands so not sure if this is unique to tapioca flour or just this brand. I bought it for the value and it works in the items I make.

Due to my health journey, I have been in the process of an elimination diet. I am gluten free, but taking away all grains and nuts in this process, left me with few options. I found Cassava flour! My first bag came open (possibly due to shipping), and the seller did a great job of fixing the problem. I appreciated their great job of getting it taking care of.
Cassava flour is a great gluten free alternative. It is hard for me to judge it totally clear as my diet has totally changed right now, and there are so many things that I can't eat, so it is not an even comparison, but I have made muffins with honey and English muffins that have tasted good. It is such a great option for AIP protocol.

I used Iya Cassava Flour to make pizza dough from scratch. The pizza turned out great. The last picture shows the crust from the bottom with that piece of pizza flipped over. Crust is firm, still a little fluffy and not crumbly at all. It browned up nicely on top. I pressed in about a 1/3 cup of sesame seeds on the bare crust before adding the sauce and toppings. I made quick homemade sauce with 2 tablespoons dry basil, one tomato peeled and deseeded, half cup of bottled minced garlic, all pureed in my small coffee bean grinder, and then mixed that into a half stick of melted butter in a small bowl and then spread that sauce on top of those sesame seeds edge to edge on the crust to spread that flavor to every inch of crust, then sprinkle on Romano cheese layer on that sauce. Add other toppings on that.
My recipe on that crust is 1 1/4 cups warm water, one pack of yeast, and one tablespoon honey, and let that rise/proof for 30 mins. Mix Dry ingredients separately, 1 cup almond flour, 2 cups arrowroot powder/flour, 2 cups + of Iya Cassava Flour, 1 1/2 Teaspoons Himalayan pink salt, 3 teaspoons extra virgin olive oil and three eggs. After the yeast proofs and the dry ingredients are all mixed then mix both together and add small amounts of Iya Cassava Flour to make the dough the right consistency. Then Let the dough rise for 90 mins in a warm spot. I leave it in a covered bowl covered in olive oil while rising. Makes enough dough for two crusts. Cook at 500 degrees for 10 to 12 mins.
The Iya Cassava Flour was easy to use and tastes great. I would highly recommend it. The price on it is great too. Great deal on this 5 pound size bag.

I am currently on gluten free diet and so far have made scones, bananas bread and lemon cakes. Still need to modify the recipe to make them rise better but love the taste and it's a healthier choice.