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    What is Cassava?

    Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground using Otto’s proprietary preparation. This multi-purpose flour is naturally grain and gluten-free and perfect for Paleo lifestyles. Otto's Cassava Flour is a single-ingredient flour (no gums, fillers, or nasty additives) with the taste and texture of wheat!  This easy-to-use flour subs 1:1 by weight (120 grams of Otto's per cup of all-purpose flour) in many of your favorite recipes, without tedious alterations.
    What makes Otto’s Cassava Flour different? 

    Other cassava flours begin as yuca that has been peeled by hand and fermented in the sun – this fermentation adds a considerably sour flavor and smell to the flour. Moreover, sun drying is impossible to regulate and leads to varying levels of humidity, creating mold.  The smell and taste of these sun-dried cassava flours is often described as "sour", "fermented", or "musty".  

    Otto’s, on the other hand, is thoroughly peeled, dried, and ground into a delicious flour that functions consistently (and easily) as a sub for wheat flour in all your favorite recipes. Importantly, Otto’s ensures that every batch is free of the top 8 allergens – dairy, eggs, peanuts, wheat, soy, tree nuts, fish, and shellfish.

    Is Otto’s Cassava Flour the same as Tapioca flour/starch?

    No – but this is a common misconception! Tapioca is the extracted starch of the cassava root. Otto’s Cassava Flour is a whole food – meaning, 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 in your digestive system).

    Is Otto’s Cassava Flour gluten-free?

    Cassava is naturally gluten-free and Otto’s is Gluten-Free Certified by GIG (The Gluten Intolerance Group) to have no cross contaminants. Plus, it’s naturally grain-free!

    Is it Paleo Friendly?

    Yes! Otto’s Cassava Flour is even Autoimmune Protocol (AIP) friendly and Certified Paleo by The Paleo Foundation. 
    How should I use Otto’s Cassava Flour in a recipe?

    Otto’s Cassava Flour works in the same proportions as wheat flour in most cases. We encourage you to try your old favorites from your pre-grain-free/gluten-free days. Just give Otto’s Cassava Flour a good whisk before measuring it out; it settles quickly.

    The exception to this rule is yeast based recipes when the typical 1:1 substitution does not work. We encourage you to use the pizza and bread recipes available on our website Recipes page and Instagram page that have been optimized using Otto's – they’re delicious!

    We also have quite a few recipes waiting for you on our Pinterest boardsif you're looking for inspiration!

    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.  Check out our "Easy Peasy No-Yeast Sandwich Bread,” it bakes up in a standard loaf pan and is a favorite of ours!

    Follow us on Pinterest and Instagram so you never miss a recipe! 
    What does Otto’s Cassava Flour taste like?

    Your family and friends will likely never know the difference between Otto’s and all-purpose flour. Otto’s Cassava Flour has a very clean, neutral flavor you’ll never have to disguise. Be prepared for a lot of “Wait, this is grain-free?!?”
    Does Otto’s Cassava Flour have a funny ‘alternative’ texture?

    Nope! No dry, ‘alternative flour’ taste here! Our 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." Alternatively, Otto's uses young, tender yuca root, which produces a significantly smoother flour texture. While very occasionally 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. 

    I heard there is cyanide in cassava. Is that true?!?

    Yes, there is naturally occurring cyanide in cassava root, (and apples!) mostly concentrated in the peel, which we thoroughly remove; the rest is taken care of by heat when we cook it. We lab test each batch to ensure that you are totally and completely safe.