In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins. The physico-chemical properties of flour from three varieties were studied. The results showed the moisture content of flour was between 10.65 ± 0.01 and 10.85 ± 0.45%. Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively. Moreover, ash and fat in each flour were highly significant. Amylose content was 19.93 ± 0.47%, and the viscosity was 6286.00 ± 1.52 mPa.s. The color of flour values of L* a* b* value was not statistically different in each variety of flour. Fourier transform infrared spectroscopy (FTIR) analysis was used for the biochemical change in flour. The PCA and cluster analysis results revealed that cassava flour from Pirun 6 was different from Pirun 2 and Pirun 4. After that, the test using selected cassava flour from Pirun 6 to test the physical properties and sensory attributes of gluten-free muffins compared with wheat flour found that gluten-free muffins were overall better than basic muffins.
