About Cassava Flour
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 be used as a 1:1 substitute by weight in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water make up this single-ingredient wonder.
Grain-Free, Gluten-Free, Paleo, Allergen-Free, No-Junk Flour!
Otto's Naturals exists to bring families challenged by food allergies, intolerances and differing food lifestyles all back to the table, together.
In numerous cultures, the act of cooking and sharing a meal serves as a source of joy and social connection, weaving the fabric of our relationships. Sharing food is one of the social foundations in human culture. We use it as our communal glue. When a group shares food, it is as if they are saying, "We are a family, a team, a tribe." It is a vital way to connect with one another.
The link between food and mood has been established by hundreds of scientific studies. When someone discovers they must restrict their diet as a result of an allergy, intolerance, or illness, their emotional connection to food—and those around them—can feel at-risk. Staring down at a plate of tasteless “allergen-free” food while others are enjoying their meal often create feelings of exclusion and the fears of being "not normal."
The reality today is that most of the grain-free, allergen-free options available on the market never come close to qualifying as "comfort foods" in the minds and hearts of consumers. They often lack taste and texture, failing to reproduce the contentment we, as humans, seek from a delicious meal.
Our purpose is to change all that by creating foods that tastes so good, no one will know it’s allergen-free. Food so good the whole family will happily enjoy it together. No more making multiple dinners for the family. No more feelings of isolation. No more tasteless meals. Otto’s mission is to provide a platform of grain-free & allergen-free options to families everywhere that are both easy to use and delicious!
Foods made with Otto's Cassava Flour do not have that familiar dry or "alternative flour" taste or texture often associated with gluten-free flours. In fact, many users comment that baked goods made with Otto's are indistinguishable from their wheat-based counterparts.
Imagine cakes, cookies, brownies, pancakes, and crepes all turning out just as you remember them! We're happy to share that Otto’s Cassava Flour also shines in savory applications such as tempura, sauces, gravy, and searing flour. Although it cannot be used 1:1 in yeast-based recipes, several have already been formulated for your convenience and can be found in the Recipes section and on our Pinterest boards.
Otto's Cassava Flour is the highest quality cassava flour available. Other cassava flours are hand peeled and sun-dried. That sounds romantic, but it can produce undesirable results. As cassava dries in the sun, it ferments and takes on a sour, musty smell and taste. If it rains, it must sit longer, giving mold an opportunity to grow.
On the other hand, Otto's Naturals uses cassava that is thoroughly peeled and baked into a beautifully clean-smelling and tasting flour you can count on again and again.
We accomplished this goal with a group in Brazil, mastering the art of premium Cassava Flour. With no fermented tastes or smells, our Cassava Flour is truly the highest quality on the market. With Otto's, taste and performance are pure differentiators.
It's Easy to Swap out Otto's for All-Purpose Flour!
Otto’s is a great 1:1 replacement for all-purpose flour by weight. Using a digital scale, if you substitute in an equal weight of Otto’s, most recipes will turn out great! If you don't have a scale, just reduce flour volume by 25%!
(This method does not work with yeast-based recipes, but we have several fantastic ones already optimized for you on our recipes page!)
As with all baking, weather, elevation, and brands of ingredients can be HUGE factors in how your end product turns out.
Baker's Tip: If your recipe ever turns out on the dry side, try reducing the flour instead of adding more liquid next time.
We’re always here to help troubleshoot with you or lend a hand in figuring out how to convert any of our recipes to your particular allergies or preferences. Just ask!
