Grain Free Stuffing

photo/recipe credit: Annika Schimmer of 50 Shades of Avocado

photo/recipe credit: Annika Schimmer of 50 Shades of Avocado


2 tbps avocado oil
1/4 cup onion
1/2 stalk celery
1 clove garlic
2 cups bread cubes approx. 1/2 grain free french bread (recipe here)
1 tbsp parsely
1 small sprig rosemary
5 leafs sage
1 large sprig  thyme
1 cup chicken stock


1. Make the bread the day before and let it sit outside on the counter to dry.
2. Cut bread into small cubes and place on a parchment paper lined baking sheet. Bake in the oven on 300 Degrees for 20 minutes or until completely dry.
3. Mince onion, garlic and celery. Mince rosemary, sage and thyme and set aside.
4. Heat 2 Tbsp avocado oil in a medium sized pot over medium heat. Fry onion garlic and celery for a couple of minutes until slightly browned. Reduce temperature to medium/low and add rosemary, sage and thyme. Fry for a couple of minutes and stir occasionally.
5. Add bread cubes followed by chicken stock and stir. Cook until all the liquid is soaked up by the bread cubes. If the bread cubes are too dry, add additional chicken stock.
6. Enjoy!

Original recipe can be found here: 50 Shades of Avocado

Paleo Pie Crust (video tutorial)

Back Porch Paleo has a great recipe for grain-free, paleo pie crust. Watch Michelle's video and check out the full recipe below!


  • 1 cup Otto’s Natural Cassava Flour
  • 2 tbl arrowroot flour + additional for dusting
  • ¼ tsp (opt) cinnamon
  • ¼ tsp Redmond Real Salt
  • ½ cup grass fed butter(can sub equal parts coconut oil, palm shortening or ghee for butter) let set at room temp for about 10 minutes, cut into about 1″ pieces
  • 1 lg egg (can sub flax seed egg) whisked
  • ¼ cup room temp water (this will vary)
  • 1 lg egg (can sub flax seed egg), whisked in separate bowl for egg wash 
  • 2 sheets of parchment paper


  1. For a cooked crust for a filled pie like lemon or fresh fruit, pre-heat oven to 400° and for filled crust, likely pre-heat oven to 350°
  2. Mix together, cassava flour, arrowroot, cinnamon (if using) & salt.
  3. Drop butter into bowl and using a pastry cutter, blend butter up into dry ingredients until all butter is incorporated, even and resembles coarse crumbs.
  4. Pour whisked egg into butter/flour mixture and work together with a wooden spoon until it again resembles a coarse kinda crumb mixture. Or if you need to, use your fingertips…sometimes this is just easier.
  5. Start by pouring in ¼ c of the water and work this into the crumb mixture, add more water a little at a time (up to a ½ c) until it’s the right consistency and isn’t too sticky…you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball. I’ve used varying amounts, just can depend on the weather outside and the temp of your home. If you need to dust your fingers with some additional arrowroot to make it easier to work with, keep the bag handy.
  6. Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.

    ⇒ For Cooked Crust: Roll out thin, you’ll want a quick bake on it, so try to get it to around ¼” – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking. I like to sprinkle mine with a bit of cinnamon and coconut sugar, but this is optional. Place in oven and bake for 10 minutes, remove from oven and brush the egg wash around the edge of the crust. This will give it a nice brown finish, but is also optional. Bake for another 10-12 minutes or until brown.

    ⇒ For Filled Crust: Roll out to just over ¼” or so – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Fill with whatever yumminess you’re using and bake. Depending on filling, you could bake from 45-60 minutes. After about 45 minutes, you may need to cover the edge of the pie crust to keep it from browning too much. 

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

Chocolate Crazy Cake

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

Chocolate Crazy Cake


360 grams Otto's Cassava Flour (or 3 cups well sifted before measuring) 
2 cups maple sugar
1 teaspoon salt (we love Redmond Real Salt )
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
3/4 cup Primal Kitchen Foods avocado oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
2 cups cold water
1 cup organic, non-hydrogenated shortening
½ cup ghee
½ cup maple syrup
1-2 tablespoons cocoa powder



1. Whisk or sift flour, sugar, salt, soda, and cocoa together into a large bowl. 
2. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. 
3. Pour cold water over all, and stir well with fork. 
4. Pour into a 9x14 baking pan or two 8" round pans. 
I have not found it necessary to grease the pan. 
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until knife inserted comes out clean. Frost with your favorite icing. Ours is listed above, simply combine all ingredients in a bowl and whip with a hand mixer until light and fluffy! 


photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

photo credit: Back Porch Paleo

Easy Cassava Flour Blender Waffles

photo by Fresh & Frank

photo by Fresh & Frank

We're in love with Laura Franklin's recipe for cassava flour waffles over at Fresh & Frank. She describes them as "nice and crispy on the outside and soft and a little nicely chewy on the inside." Plus, they're grain-free, dairy-free and paleo.  But perhaps the very best part about Laura's recipe is that it's quick and easy. Just put all your ingredients into a blender and you've got waffle batter!

Crispy Cassava Blender Waffles*
Makes about 10 standard square waffles


1 cup Otto’s Cassava Flour
1/2 tsp Himalayan salt
2 tsp baking powder
1/2 tsp cinnamon
1 ripe banana
2 organic eggs
1-2 tsp real vanilla extract
2 Tbsp organic virgin unrefined coconut oil
1.5 cups coconut or almond milk


  1. Preheat waffle iron.
  2. Take your blender and literally toss ALL the ingredients in.
  3. Blend all for about 30 seconds to 1 minute or until well mixed.
  4. Check batter; if it seems too thick still, add a splash more almond/coconut milk or water. You want it thick but still able to pour.
  5. Pour onto waffle iron. Depending on the integrity of your waffle iron, you may need to cook these twice to make sure the inside cooks through.
  6. Remove when crispy and golden brown on the outside. Top with desired ingredients. I made a wild blueberry compote for these. See recipe here.

*Recipe by Laura Franklin of Fresh & Frank.

EGG-FREE Chocolate Chip Cookies

This recipe is nothing short of a personal triumph for me. Plagued with cakey cookies for years I finally cracked the code (with heavy influence from Merit & Fork) for crispy on the outside, soft on the inside ‪‎paleo‬ perfection that just so happens to be ‪egg-free‬ and even ‪autoimmune protoco (AIP) compliant if you use carob instead of chocolate. Whaaaa??!!!  


1/2 cup Ghee (room temp) or butter (room temp) or shortening (room temp)
1/4 cup Maple Syrup
1/4 cup Coconut Sugar or Maple Sugar
1-1/2 tsp Vanilla
120 grams Otto's Cassava Flour
1 tbsp Grass-Fed Gelatin - Vital Proteins (green lid)
1/2 tsp Baking Soda
1/2 tsp salt
1/2 cup Enjoy Life Foods Chocolate Chips 


Preheat oven to 350°F

In a mixing bowl, whisk dry ingredients (except sugar & chocolate chips) together.

In a separate bowl, mix maple syrup, sugar of choice, and vanilla together and let sit for a minute or two to dissolve and hydrate.

Add Ghee (or butter or shortening) to the sugar slurry and mix well.

Add the flour mixture all at once to the wet ingredients and stir until dough forms. Fold in chocolate chips.

Form cookies by using a heaping tablespoon or cookie scoop for consistent sizing. Roll into a ball and then flatten a bit on your cookie sheet. 

NOTE: These will not spread it all if using Palm shortening, so flatten all the way to desired dimensions prior to baking. If using butter or ghee (our personal preference) they should flatten a little but you'll still want to give them a little pat down to help things along. Bake for 9 to 13 minutes (11 is perfect in our oven) on and ungreased and unlined cookie sheet and let cool before serving. They will be soft at first so let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool the rest of the way down. The gelatin will set the cookies up as they cool. 


Chewy Gooey Cassava Brownies

Photo by Alanna Figueira at Planks, Love & Guacamole.

Photo by Alanna Figueira at Planks, Love & Guacamole.

Another wonderful recipe by Alanna Figueira over at Planks, Love & Guacamole

Servings: 10 brownies
Prep time: 15 mins
*Cook time: 45-50 mins *I've been notified by a few that their brownies are done in 30-40 mins, cooking time will vary based on pan and oven so please check starting at 30 mins!
Total time: 1 hour 


1 cup chocolate chips
5 tbsp butter, ghee or coconut oil

1 cup coconut sugar
1/4 cup cassava flour
2 tbsp unsweetened cocoa
1/4 tsp salt

2 eggs
1 tbsp vanilla extract


Preheat oven to 350F and line an 8x11 baking dish with parchment paper.

Melt chocolate chips and butter in saucepan on low just until melted.

Combine dry ingredients in a large mixing bowl.

Whisk egg and vanilla in small bowl.

Add melted chocolate and eggs to large mixing bowl with dry ingredients.  Mix to form smooth batter.

Pour batter in parchment lined dish.  Bake in preheated oven 45-50 mins.  (*I've been notified by a few that their brownies are done in 30-40 mins, cooking time will vary based on pan and oven so please check starting at 30 mins!)

Allow to fully cool before cutting.

Otto's NY Style Pizza

Photo by Alana FIgueira of Planks Love & Guacamole

Photo by Alana FIgueira of Planks Love & Guacamole

We couldn't wait to share this grain-free pizza recipe by Alanna over at Planks, Love & Guacamole. Enjoy!

Serves: 4 (or 2 big eaters)
Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins (we think 11 is perfect)


1 cup Otto's cassava flour
1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic (optional) 
1 egg
1/4 cup olive oil (We always use Kasandrinos Organic EVOO)

Yeast mix:
1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
1 tbsp honey


Prepare yeast mix.  In a small bowl, add warm water and honey.  Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad. 

Mix dry ingredients in large mixing bowl to combine. 

Lightly whisk eggs and olive oil together in a small bowl. 

Add egg mixture and activated yeast to the dry ingredients. 

Mix to form a dough ball.  Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.

Once dough has risen, preheat oven to 550F. Preheat pizza stone, baking sheet or metal pan to bake pizza on. *also bakes in a Hamikton Beech pizza oven for 15 mins

Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.  

Place your toppings on the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

Bake in the oven for 8-12 minutes (11 is best in our opinion) until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.  

* Recipe by Alanna Figueira of Planks, Love & Guacamole.

Easy Peasy NO-YEAST Sandwich Bread

yeast free sandwich bread

Adapted from a wonderful recipe from Predominantly Paleo. See the original recipe here. (You may also like our nut-free Real Deal Grain Free Crusty French Bread recipe also found on this site.)


1 cup almond meal or cashew meal (make in food processor or buy)
1 cup sifted Otto’s Naturals Cassava Flour
1 teaspoon baking soda
1/4 cup olive oil. We always use Kasandrinos Organic EVOO
1 teaspoon apple cider vinegar
3 generous tbsps honey
6 eggs
1/2 teaspoon Redmond Real salt


Put dry ingredients in food processor and mix. Add wet ingredients and blend until creamy, it will be runnier than other homemade bread recipes.

Pour into greased loaf pan and bake in oven set to 350 till nice and brown..around 35-50 mins or so, depending on your oven. Top should be nice and brown.

Nut Butter Cookies


1 cup sifted Otto’s Cassava flour
½ cup organic evaporated cane sugar
½ cup brown sugar
¾ cup organic nut butter of choice, crunchy is our preference
½ cup butter, softened
1 egg
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon real salt


Mix sugars, peanut butter, butter, and egg in large bowl with hand beater or in food processor.

Mix dry ingredients together and then stir in.  

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.

Bake 8 minutes on 375.  Closer to 7 mins if you like them soft like me and closer to 9 if you like them crunchy like my husband :) Cool 5 minutes.

French Crepes

These crepes can be filled with whatever you happen to have on hand. Sweet or Savory. Our favorite fillings are: fresh lemon or lime juice with sprinkled sugar and/or maple syrup; egg, ham and gruyere; spinach and feta. Another option we love is nut butter, bananas and honey. The possibilities are endless really. What are your favorite fillings?


1 cup sifted Otto’s Cassava flour
2 eggs
½ cup milk
½ cup water … you may need slightly more water/milk mixture to get a good thin consistency depending on how big your eggs are.
¼ teaspoon salt
2 tablespoons butter, melted


In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium heat (Not too hot!!). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with either sweet or savory fillings. 

Note: Don’t try to get fancy here and use all milk. Your batter will turn out too heavy.

Tempura Batter


This is one of those recipes that goes more by feel than exact ingredients. Increase or decrease garlic and salt by taste preference. I think rosemary or paprika would also work well here. We did garden green beans as a finger food appetizer and I felt like I was eating straight up junk food they were so addictive. I recommend double battering. Meaning, batter, fry, rebatter, refry, if you want a really good batter coverage. You can omit the egg and it will still work. It will just be a thinner coat of batter. You can also sub in beer or kombucha for the seltzer if you want to jazz things up a bit. 

Here's what you'll need:

~1 cup Otto’s Cassava flour
~1 tsp garlic powder
~1 tsp real salt
1 egg
enough seltzer to make batter consistency.
coconut oil for frying




1/2 cup Otto’s Cassava Flour
10 tablespoons coconut oil (unrefined!) or butter
1 ¼  cups sugar of choice
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs


Mix oil, sugar, cocoa and salt in saucepan. Heat on low and stir constantly till no lumps are seen. Add vanilla and eggs and incorporate fully with a hand mixer. Mix in flour completely. Pour into greased and floured 8x8" pan and bake in preheated oven on 325 for approximately 30 minutes or until a toothpick comes out with dry crumbs. This recipe is actually much better the next day. For an alternate brownie recipe please see the Planks Love and Guacamole Brownies also featured on this site. 



1 ½ cups Otto’s Cassava Flour, unsifted. Aprox 200-210 grams

2 ¼ tsp baking powder

1 tsp real salt

~ up to 1 3/4 cups whole milk or yogurt (OR 1 cup coconut milk buttermilk* plus about 1/4 cup water** for Paleo). 

2 eggs

2 tbsp olive oil or avocado oil 

1-2 tbsp maple syrup 

*coconut milk buttermilk - Put 1 tbsp vinegar or lemon juice in a 1 cup measuring cup and fill the rest of the way with coconut milk. Let sit 5 minutes before using.

**Note: This amount might vary slightly based on egg size and coconut milk brand. We use Aroy_D 100% coconut milk which has no gums or preservatives) 


Mix dry ingredients together and incorporate wet ones. Let sit for at least 5 minutes. Batter will be every so slightly thicker than traditional pancake batter, but still pourable. Cook on medium heat till tops start to bubble and firm up a bit. I usually make ours on an electric griddle set to just under 250 degrees. 

Since stovetop temps vary check to make sure the underside is done before flipping. It will take a little longer to cook than a traditional pancake would. Don't let your pan smoke or the outside will overcook before the inside is finished. Enjoy!


Real Deal Grain Free Crusty French Bread

This is grain-free, nut-free, coconut-free, gluten-free (obviously) and has the crust and elasticity of the real thing. It can be shaped into a traditional baguette shape or enjoyed as sandwich bread if made in a regular loaf pan. You can also bake into hamburger buns by using mini springform pans. It's so versatile! And easy! Without further ado I present to you... 

Real Deal Grain Free Crusty French Bread:


1/2 cup warm water (about 100-110 degrees)
2 tablespoons - maple syrup
1 package Red Star Quick Rise or Active Dry yeast
4 eggs - beaten (about 230g out of the shell)
1 1/3 cup (180g) Otto's Cassava Flour
1 1/3 cup (180g) Arrowroot flour
1 tsp salt (we use Redmond Real Salt)
4 tbsp butter 


If using Quick Rise yeast: add directly to dry flour mixture below. If using Active Dry Yeast: Combine the warm water (about 100-110 degrees) and maple syrup together and then sprinkle yeast on top. Set aside to get frothy. When it has doubled it is ready. Should take about 20 minutes. If it stalls out pop it in your oven set to warm.

Sift or stir together Otto's Cassava Flour, arrowroot flour and salt.  Add slices of butter to the flour mixture and incorporate until crumbs form. I usually do this with my hands.

Add beaten eggs, water, and maple syrup (or if using Active Dry yeast, add frothy yeast mixture) to flour mixture.  Mix just until it all comes together well. You can use a Kitchen Aid, or a wooden spoon and a little elbow grease. 

Let rest about 5 minutes if you can. It becomes a little easier to work with a few minutes in. Your batter will be sticky either way though. Flour your hands well to handle. When a thin layer of flour coats the outside of your dough it becomes way, way easier to work with. You can then split and place on a well-floured parchment and shape into a 2 baguettes (I prefer to bake in this baguette pan here: - I love it!) Slit the top 3 times lengthwise once safely in your baguette tin. If you don't have a baguette tin the loaf will spread out during baking and not keep the round baguette shape. It will still be tasty though! 

Alternately, you can put it right into a greased and floured loaf pan (8x4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule/Country round loaf, or put in mini springform pans for crusty hamburger buns.

Remember to grease and flour your pans, whatever shape you choose, and dust with more flour.

Allow to rise, covered with a kitchen towel, in a warmish place for 20 minutes if using Quick Rise Yeast. If using Active Dry yeast allow it to rise for 40-45 minutes. Set a timer. In summer, if our air conditioner is blasting, we turn our oven on warm, let it heat up and then turn it off. Bread rises well in there. Usually the kitchen countertop is sufficient though. Don't let it rise too long otherwise it might fall during baking and/or have too many holes develop internally. (Don't worry though, it'll still taste good!) 

Bake in a preheated oven set to 350-400. (I do 350 for sandwich bread and 400 for crustier baguette loaves.) 20-25 minutes if making baguettes, 30-35 minutes if making into a sandwich loaf) remove from oven when done and immediately take out of pan and allow to cool on a rack. If it stays in the loaf pan while it cools it will lose its nice crust and get soft. If that happens though pop back in the oven directly on oven rack for a few minutes to crust back up.

If you have leftovers that are stale, run your loaf briefly under some water and pop in a hot oven till the crust has crisped back up. 

The Birth of Otto's Cassava Flour

Otto is the one in the middle :)   

Otto is the one in the middle :) 


I figure a good place to start is at the beginning. 

Hi! I'm Sadie.  My husband 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. Ok, real talk here . . . we are not perfect and there are times when an indulgence is worth it. Sometimes I just NEED a bag of peanut m&m’s, you know what I mean?  In those moments the world is a safer place when I get them. ;)

Anyways, so we had this weird food thing all this time and the way we would deal with it 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, Franceto 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've shopped the African markets in Minneapolis, the Asian market in Middlesex, the Latin American markets in Bound Brookand the Indian grocery stores in Journal Square

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. And not in the wonderful, fragrant smell of sourdough bread way! We tried to spice things up a LOT to disguise it, but it was still there. The other draw back was that not enough of the peel was removed for a smooth, consistent texture in our baking.  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 (we 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 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!  

Our 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 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 sandy, gritty crunch and no fermented/musty taste or smell. 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. 

Happy baking!!