- A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat! Otto's Cassava Flour subs 1:1 in many of your favorite recipes, without any tedious alterations.
- Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground using our proprietary preparation (say THAT 5 times fast!)
- Another product of Cassava is tapioca, which is the extracted starch. Otto's Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel.
- You no longer have to sacrifice taste or texture for your health. Missing Grandma's chocolate cake? Not anymore. Meet the next generation in Grain-free baking.
Hi! I'm Sadie. That's my husband John there on the left, and the "real" Otto in the middle. John and I discovered our intolerances and sensitivities to grains shortly after we married in 2001. Not just to gluten, but to all grains. We're not celiac but we do end up bloated, uncomfortable, sometimes rashy, and several sizes bigger when we indulge. No thanks.
The way we would deal with our intolerance to grains was try to have fun with it. We 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 we could during our travels. Zimbabwe, Ireland, Honduras, Norway, France, to name a few highlights, all provided us with new ideas and fresh approaches. Visiting every ethnic market in our path while we're stateside is also something we enjoy doing together.
We discovered so many fun things along the way. One of them was a cassava flour from Africa. It looked like traditional wheat flour, and baked (most of the time) like wheat flour. We were excited! But this flour also had a very sour, musty smell that definitely came out in the flavor of our finished products. We 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 we ever came across though and we told all our gluten-free and grain-free friends about it. But the sour, musty taste and smell and gritty texture were deal breakers for most of the people to whom we gave the flour. And so began a search for cassava flour without those typical negative characteristics. We knew it was possible and we were set on finding it!
As it turns out there is this tiny group in Brazil that have really mastered the art. They turn out the most amazing, just-like-wheat cassava flour we have ever seen. It is meticulously handled and is just so different from every other cassava flour on the market that it blew us away. No fermented/musty taste or smell and almost nonexistent crunch (every once in a while we get a tiny fiber crystal that makes you wonder if all your sugar dissolved, but nothing like the traditionally made stuff.) It is light years beyond all the other cassava flours out there. Truly the highest quality available anywhere.
It is this amazing flour that we proudly and excitedly offer to you. If you have tried cassava flour before and were underwhelmed, we get it. And cordially invite you to try ours and taste the difference for yourself. If you have never tried cassava flour, or never even HEARD about it before, then we are doubly excited to introduce it to you. We hope you love it as much as we do.