Otto's Naturals - Cassava Flour - 2 lb. (32 oz.)
Otto's Naturals Cassava Flour is a paleo, gluten-free, grain-free, nut-free flour with the taste and texture of wheat! Otto’s Cassava Flour subs 1:1 in many of your favorite recipes, without tedious alterations. Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground using their proprietary preparation (say THAT 5 times fast!). Otto's Cassava Flour is a whole food you can feel good about; it is the entire cassava root, peeled, dried, and ground. It is totally different from tapioca, which is the extracted starch of the cassava root. You no longer have to sacrifice taste or texture for your health.
- Subs 1:1 in many of your faovrite recipes, without any tedious alterations
- Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat
- Whole food, the entire root, minus the peel
- Gluten-free, grain-free, and nut-free flour
- Taste and texture of wheat
- Non-GMO Project Verified
- Paleo Certified
Otto's Cassava Flour is unlike anything your kitchen has ever experienced. It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder. Foods made with Otto's Cassava Flour do not have that familiar dry or "alternative flour" taste or texture that often comes with gluten-free flours. In fact, many users comment that baked goods made with Otto's are indistinguishable from their wheat based counterparts in taste and texture.
Imagine cakes, cookies, brownies, pancakes, and crepes all turn out just as you remember them! Happily, Otto’s Cassava Flour also shines in savory applications like tempura, sauces, gravy, and searing flour. Although it does not bake up 1:1 in yeast based recipes, several have already been formulated for your convenience.
Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesireable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing opportunity for mold to grow.
Otto's Cassava Flour, on the other hand, is thoroughly peeled and baked into a beautifully clean smelling and tasting flour you can count on again and again. This proprietary method leaves no chance for mold or fermentation to develop.
Frequently Asked Questions
What is Cassava?
Cassava (also known as Yuca) is a root vegetable grown in over 90 countries. Cassava is a staple food for half a billion people across Africa, Asia, and Latin America. It is the perfect alternative to wheat flour when dried and ground using their proprietary method. It is totally unique from the traditionally milled cassava flours on the market.
How does Otto's Cassava Flour differ from others on the market?
Other flours begin as cassava peeled by hand and fermented in the sun. Fermentation is not a bad thing, but it adds a considerably sour flavor and smell to the flour. Sun drying is impossible to regulate and leads to varying levels of humidity in the flour that can then lead to mold. The smell and taste of sun-dried cassava flour is often described as "sour", "fermented", or "musty". Not so of Otto’s Cassava Flour. It is thoroughly peeled, dried, and ground into wonderfully consistent, delicious flour that you can count on cup after cup.
Is Otto’s Cassava Flour the same as Tapioca flour/starch?
No. Tapioca is the bleached and extracted starch of the cassava root. Otto’s Cassava Flour is a whole food! It is the whole root; peeled, dried, and ground. Otto’s Cassava Flour and tapioca flour/starch have very different actions in both baking and your digestive system.
Is there cyanide in cassava?
Yes, there is naturally occurring cyanide in cassava root, (and apples!) mostly concentrated in the peel, which their proprietary method thoroughly removes; the rest is taken care of by heat when they cook it. They lab test each batch to ensure that you are totally and completely safe.
Is Otto’s Cassava Flour gluten-free?
Cassava is naturally gluten-free and Gluten-Free Certified by GIG (The Gluten Intolerance Group) to have no cross contaminants. Absolutely no gluten here!
Is it Paleo Friendly?
Yes! Otto’s Cassava Flour is even Autoimmune Protocol (AIP) friendly and Certified Paleo by The Paleo Foundation.
How should you use Otto’s Cassava Flour in a recipe?
Otto’s Cassava Flour works in the same proportions as wheat flour in most cases. They encourage you to try your old favorites from your pre-grain-free days. Just give Otto’s Cassava Flour a good whisk before measuring it out; it settles quickly. If you are finding your recipe on the dry side, try reducing the flour amount by about 15%.
Wow! Well, what about baking sandwich bread with Otto’s Cassava Flour?
Otto’s Cassava Flour does not work in a 1:1 ratio for yeast-based breads like sandwich bread. But don’t worry! Otto’s Cassava Flour teamed up with some of your favorite food bloggers to develop great recipes for these more finicky breads.
What does Otto’s Cassava Flour taste like?
Otto’s Cassava Flour has a very clean, neutral flavor you never worry about “disguising.” Your family and friends will likely never know the difference. Be prepared for a lot of “Wait, this is grain-free?!?”
Does Otto’s Cassava Flour have a funny “alternative” texture?
Nope! No weirdness here. Their method of peeling, drying, and grinding creates a gorgeous texture just like that of wheat flour, before and after baking.
Cassava Flour is often known for being "gritty" in every bite. Is Otto's?
Most Cassava Flours use very large, fibrous, mature yuca root. This makes a lot of sense when quantity is of prime concern. The high fiber content is what causes "grittiness." Otto's uses young, tender yuca root instead. This produces a significantly smoother flour texture. While every once in a while you may experience a tiny crystal of fiber, it is noticeably less than traditionally milled cassava flours and most people don't notice it at all.
About Otto's Naturals
Co-Founders John and Sadie discovered their intolerances and sensitivities to grains shortly after they married in 2001. Not just to gluten, but to all grains. They're not celiac but they do end up bloated, uncomfortable, sometimes rashy, and several sizes bigger when they indulge. No thanks. Ok, real talk here... They are not perfect and there are times when an indulgence is worth it. Sometimes Sadie just needs a bag of peanut m&m’s, you know what she means? In those moments the world is a safer place when she gets them.
Anyways, so they had this weird food thing all this time and the way they would deal with it was try to have fun with it. They tried to make it all about discovering new foods and new ways to eat old favorites. A great way to do that was to make a point of checking out every supermarket they could during their travels. Zimbabwe, Ireland, Honduras, Norway, France, to name a few highlights, all them us with new ideas and fresh approaches. Visiting every ethnic market in their path while they're stateside is also something they enjoy doing together.
They discovered so many fun things during their travels to find new ideas and fresh approaches for eating old favorites in new ways. One of them was a cassava flour from Africa. It looked like traditional wheat flour, and baked (most of the time) like wheat flour. They were excited! But this flour also had a very sour, musty smell that definitely came out in the flavor of their finished products. And not in the wonderful, fragrant smell of sourdough bread way! They tried to spice things up a LOT to disguise it, but it was still there. The other draw back was that there was this dominant CRUNCH; like sand. It was still the closest thing to wheat that they ever came across though and they told all their gluten-free and grain-free friends about it (they found some along the way!). But the sour, musty taste and smell and gritty texture were deal breakers for most of the people to whom they gave the flour. And so began a search for cassava flour without those typical negative characteristics. They knew it was possible and they were set on finding it!
Their search ended in Brazil. Aside from being some of the most beautiful people on the planet, there is this tiny group of them that handle cassava like a BOSS. They turn out the most amazing, just-like-wheat product they have ever seen. It is meticulously handled and is just so different from every other cassava flour on the market that it blew them away. No fermented/musty taste or smell and almost nonexistent crunch (every once in a while they get a tiny crystal that makes you wonder if all your sugar dissolved.) It is light years beyond all the other cassava flours out there. Truly the highest quality available anywhere.
It is this amazing flour that they proudly and excitedly offer to you. If you have tried cassava flour before and were underwhelmed, they get it. And cordially invite you to try theirs and taste the difference for yourself. If you have never tried cassava flour, or never even HEARD about it before, then they are doubly excited to introduce it to you. They hope you love it as much as they do.