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 and can be found in the Recipes section and many more on our Pinterest boards. www.Pinterest.com/OttosNaturals/
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 an opportunity for mold to grow. Not to mention the possibility of avian droppings while it sits to dry for 3-5 days in open air.
Otto's Cassava Flour, on the other hand, is thoroughly peeled and then baked into a beautifully clean smelling and tasting flour you can count on again and again.
We hope you love it as much as we do! Please consider sharing your recipes with us. We'd love to try them.