Otto’s Naturals: Cassava Flour

Grain-Free Just Got Easy! Otto’s Cassava Flour is unlike anything your kitchen has ever experienced. It is an amazing, grain-free replacement for wheat flour and can be used as a 1:1 substitute in many traditional recipes.

Foods made with Otto’s Naturals 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. We invite you to check out our recipes section and see for yourself.

You no longer have to sacrifice taste or texture for your health

Otto’s Naturals Cassava Flour is the very highest quality cassava flour available. Many cassava flours are hand peeled and sun dried. That can create a fermented (sometimes described as sour, or musty) smell and taste.  Otto’s Naturals Cassava Flour however is thoroughly peeled and baked into a beautifully clean smelling and tasting flour you can count on again and again.

•  A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!  Otto’s Cassava Flour subs 1:1 in many of your favorite traditional recipes, without many tedious alterations.

•  Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground using our proprietary preparation (say THAT 5 times fast!)

•  Another product of Cassava is tapioca, which is the extracted starch. Otto’s Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel. Similar to the difference between cornstarch and corn flour.

•  You no longer have to sacrifice taste or texture for your health. Missing Grandma’s chocolate cake? Not anymore. Meet the next generation in Grain-free baking!

Otto’s Naturals Products include:

Cassava Flour

Hi! I'm Sadie.  That's my husband John there on the left, and the "real" Otto in the middle. 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.

The way we would deal with our intolerance to grains 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, France, to 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 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. We tried to spice things up a LOT to disguise it, but it was still there. The other draw back was that 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. 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!

As it turns out there is this tiny group in Brazil that have really mastered the art. They turn out the most amazing, just-like-wheat cassava flour 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 fermented/musty taste or smell and almost nonexistent crunch (every once in a while we get a tiny fiber crystal that makes you wonder if all your sugar dissolved, but nothing like the traditionally made stuff.)  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!!

What is Cassava?

Answer: Cassava (also known as Yuca) is a root vegetable grown in over 90 countries. Cassava is a staple food for half a billion people across Africa, Asia, and Latin America. It is the perfect alternative to wheat flour when dried and ground using our proprietary method. It is totally unique from the traditionally milled cassava flours on the market.

How does Otto's Cassava Flour differ from others on the market?

Answer: Other flours begin as cassava peeled by hand and fermented in the sun. Fermentation is not a bad thing, but it adds a considerably sour flavor and smell to the flour. Sun drying is impossible to regulate and leads to varying levels of humidity in the flour that can then lead to mold. The smell and taste of sun-dried cassava flour is often described as "sour", "fermented", or "musty". Not so of Otto’s Cassava Flour. It is thoroughly peeled, dried, and ground into wonderfully consistent, delicious flour that you can count on cup after cup.

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

Answer: No. Tapioca is the bleached and extracted starch of the cassava root. Otto’s Cassava Flour is a whole food! 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 your digestive system.

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

Answer: Yes, there is naturally occurring cyanide in cassava root, (and apples!) mostly concentrated in the peel, which our proprietary method thoroughly removes; 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.

Is Otto’s Cassava Flour gluten-free?

Answer: Cassava is naturally gluten-free and Gluten-Free Certified by GIG (The Gluten Intolerance Group) to have no cross contaminants. Absolutely no gluten here!

Is it Paleo Friendly?

Answer: 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?

Answer: 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 days. Just give Otto’s Cassava Flour a good whisk before measuring it out; it settles quickly. If you are finding your recipe on the dry side, try reducing the flour amount by about 15%. The biggest exception is yeast based recipes. 1:1 substitution does not work. We encourage you to use the pizza and bread recipes available on our website Recipes page and Social Media pages that have already been optimized for Otto's for your convenience. They are delicious! We also have quite a few recipes waiting for you on our boards if you're looking for inspiration.

Wow! Well, what about baking sandwich bread with Otto’s Cassava Flour?

Answer: 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. Please follow us on Pinterest and Instagram so you never miss a recipe!

What does Otto’s Cassava Flour taste like?

Answer: Otto’s Cassava Flour has a very clean, neutral flavor you never worry about “disguising.” Your family and friends will likely never know the difference. Be prepared for a lot of “Wait, this is grain-free?!?”

Does Otto’s Cassava Flour have a funny “alternative” texture?

Answer: Nope! No weirdness 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?

Answer: 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." Otto's uses young, tender yuca root instead. This produces a significantly smoother flour texture. While every once in a while 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.


We welcome you to contact us here,

send us an email to

or call us at 732-654-OTTO (6886)

If you'd like to see Otto's carried in your local store please visit here and download the store request form pdf.  You can simply hand it to customer service at your favorite local store. It will give them all the info they need to get in contact with us.

Thank you ... and Happy Baking!

About Us : 

Established in 2010, The Paleo Foundation was first organized for the purpose of helping Paleo Diet Adherents easily identify products that met the basic tenets of the diet.  Since then, thousands of products have been certified through the Certified Paleo, Paleo Approved, Paleo Vegan, and Paleo Friendly Certification Programs.


100% of  Paleo Foundation revenue is generated through Paleo Certifications. We do not accept donations, corporate sponsorships, or financially benefit from the sales of any paleo certified products, product giveaways, or partnerships with industry contacts or retailers for the purpose of maintaining the integrity of an impartial certification standard. 

How we determine Paleo Certification Standards:

The Paleo Foundation develops Certification Standards from a mixture of input from various experts in the Paleo Movement, community input, and from logically and critically assessing arguments for the inclusion or exclusion of specific foods. After all, the Paleo Diet is a theoretical template, and therefore logic must be taken into account when making determinations for an entire community. 

Paleo Approved, Certified Paleo, Paleo Friendly, and PaleoVegan Certification Programs:

Each Paleo Certification Program has a different set of standards. For the absolute strictest standards, Paleo Approved certifies farms, ranches, and single-ingredient products. Certified Paleo, the most popular of the Paleo Certification programs certifies products that contain Paleo Diet ingredients, but have some 21st century processing methods allowing for shelf stability. The Paleo Friendly Program allows for products that are generally regarded as gray-area products such as kombucha, dark chocolate, and even grass-fed dairy.