Otto’s Naturals Cassava Flour, Gluten Free and Grain-Free Flour For Baking, Certified Paleo & Non-GMO Verified, Made From 100% Yuca Root, All-Purpose Wheat Flour Substitute, 2 lb Bag

(3 customer reviews)

About this item MADE WITH 100% YUCA: Otto’s Naturals Cassava Flour is a single-ingredient, plant-based baking flour made from Cassava, also known as Yuca. It’s grain-free, gluten-free, nut-free and perfect for paleo or vegan lifestyles, but has the taste and texture of wheat flour. With Otto’s, you can make any recipe allergen-free and bake with peace of mind! FREE OF TOP 8 ALLERGENS: Because Otto’s Naturals is made from Cassava, it’s naturally free of the most common allergens: grain, gluten, dairy, eggs, soy and tree nuts. Further, Otto’s doesn’t share equipment with these common allergens, so we can promise you and your family that we are guaranteed free of the top 8 allergens. We’re also Gluten-Free Certified by the Gluten Intolerance Group. FROM CASSAVA TO FLOUR: Cassava has been a staple food around the world for centuries. What sets us apart from tapioca is the way we dry and grind this sustainable root vegetable using the whole root, not just the extracted starch. The result is a light, single-ingredient flour that’s grain-free, gluten-free & nut-free. 1:1 WHEAT FLOUR SUBSTITUTE BY WEIGHT: Recreate grain-free versions of nearly any recipe with our cassava flour. Its mild flavor & light texture make it an easy 1:1 substitute by weight for all-purpose wheat flour or simply reduce volume by 25%. 1 cup AP flour = 3/4 cup Otto’s cassava flour THE OTTO’S WAY: Otto’s Naturals was founded on the love of trying new foods, exploring unique ingredients, and the need for delicious alternatives to traditional foods while still maintaining a gluten and grain-free lifestyle.


Based on 3 reviews

5.0 overall

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  1. Gama

    I have only used it (so far) as a thickener for gravy and in a sweet dish I make with apples (a crustless pie, sort of). I don’t really have anything to compare it to except wheat flour or corn starch, which I can’t have now due to diet restrictions. It does have a stronger taste than flour, and is not as smoothly mixed with water as corn starch, in my opinion. My restrictions being what they are, for gravies it’s not bad. Definitely not as good for thickening in my baked apple dish. Next time I will try coconut flour for that. Since cassava is more a potato-like food, I think of it like potato starch (I can’t have regular potatoes on my diet, but cassava is allowed). I may try it in recipes for savory breads or crackers, but haven’t felt like baking lately. May update after that.


  2. Gia’s momGia’s mom

    My daughter is allergic to gluten which can be challenging. This stuff has been a complete game changer! I’ve been able to make pancakes and more tortillas than I can count in the short weeks I’ve had it. We have a birthday coming up and I’m going to use it to make a cake as well.My husband loves that it has the same taste and feel of wheat. I just ordered 10#s. I’m looking forward to experimenting more with it. The tortilla recipe on the bag is my favorite and super simple to make. I’ve gotten to the point where I just dump flour into a bowl, add salt and some oil and just add water until it feels right. They even puff up the way fresh flour ones do.Update… I made a chocolate mud cake with it…. Amazing!!!!! Everyone loved it! Even the non gluten free folks!

    Gia’s momGia’s mom

  3. MMMM

    Great product and price. I use this to stay on my Paleo life style without sacrificing the normal white flour taste and feel when making bread, pancakes, cookies, etc. The consistency of this flour is very close to white flour without the gluten and grains that causes me the feeling of bloating which I usually feel when I eat regular bread. I tried to use coconut flour or almond flour, but those make the bread and pancakes really dry and the taste of coconut or almond is very strong. This flour doesn’t have that nutty flavor! I normally use this with a 1:1 substitute for white flour, but there are a number of recipes online for making bread, cookies, or even using this flour in soup for thicker and more flavorful taste.Pancake Ingredients:1 C cassava flour, stir before measuring½ tsp grain free baking powder*¼ tsp. baking soda½ tsp. sea salt2 Tbsp. honey2 large eggs1′ C + 1 Tbsp. non-dairy milk1 tsp. distilled white vinegar3 Tbsp. refined coconut oil, meltedcoconut oil for fryingInstructions:Heat a griddle or pan over medium-low heat.Melt the coconut oil and set aside.Mix the non-dairy milk with vinegar in a small bowl and set aside.In a large bowl, whisk together the dry ingredients.In another bowl, whisk together all of the wet ingredients (including the milk mixture) except the coconut oil, so it doesn’t solidify.Stir the wet ingredients into the dry, then stir in the coconut oil. Batter will be thick.Add about ½ tsp. of coconut oil and swirl around pan until it melts.Pour ¼ C of batter into the preheated skillet and slightly spread out the batter on the coconut flour pancakes so it’s not too thick. Cook until the edges look dry and bubbles start to form. The coconut flour pancakes will have less bubbles and will take slightly longer to cook.Flip and cook until the other side is golden brown. Set aside and repeat with remaining pancakes.


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