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.



Certified Products:

Cassava Flour

A Game-Changing, Single-Ingredient, Gluten-Free, Grain-Free, Nut-Free, Paleo flour with the taste and texture of wheat! Otto’s Cassava Flour subs 1:1 by weight in many of your favorite recipes, without tedious alterations. If your recipe calls for cups, just reduce volume by 25%!

Grain-Free Paleo Brownie Mix

You asked, and we listened! Otto’s Naturals is pleased to announce the release of our NEW Grain-Free Paleo Brownie Mix.

Made with granulated maple and coconut sugars, we have worked tirelessly to create the most perfect, ooey gooey, easy to use, allergen-friendly brownie mix for you, using only the finest ingredients.

Simply add eggs, oil and vanilla, hand mix and bake. So easy even the kids can whip up a batch in minutes. Add your favorite additions to create all kinds of delicious brownies or enjoy à la mode topped with a scoop of your favorite ice cream!

Best part? No one will know they’re grain-free!


Hi! I'm Sadie.  That's my husband John there on the right, 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!!

Otto's Cassava Flour - Certified Paleo by the Paleo Foundation Ingredients: 100% Cassava (yuca root)

paleo foundation certified paleo logoCertified Paleo Vegan Standards by the Paleo Foundation

Grain Free Paleo Brownie Mix - Otto's Naturals - Certified Paleo Paleo Vegan by the Paleo Foundation Grain Free Paleo Brownie Mix NFP - Otto's Naturals - Certified Paleo Paleo Vegan by the Paleo Foundation Ingredients: Organic Coconut Sugar, Organic Cassava Flour, Organic Maple Sugar, Organic Natural Cocoa Powder, Organic Dutch Cocoa Powder, Sea Salt

paleo foundation certified paleo logo

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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.

About Us : 

Established in 2010, The Paleo Foundation was first organized for the purpose of improving the tolerability of the paleo diet, and to help adherents easily identify products that met its basic tenets.  Since then, thousands of products have been certified through the Certified Paleo, Keto Certified, and lab -tested Grain-Free Gluten-Free certification programs.



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

Certified Paleo logo Certified Paleo:

Each certification program has a different set of standards.  Certified Paleo is the Paleo Foundation’s first, most popular, and highest level of certification for Paleo-compliant products.  Certified Paleo Products are products that contain Paleo ingredients, but may have some 21st-century processing or packaging methods allowing for shelf stability.


Grain Free Gluten Free Certified LogoGrain-Free Gluten-Free: 

Grain Free Gluten Free Certified products are gluten-free and do not contain any grains of gliadin competitive residues.  All Grain-Free Gluten-Free products have undergone two rounds of audits, including lab tests, and a final review to become approved for the Grain-free Gluten-free Certified Program. 



Keto Certified LogoKeto Certified: 

The ketogenic diet is a restrictive, demanding diet that can be difficult to maintain, and tolerability of the ketogenic diet is the single most important factor limiting individual acceptance for initiation.  Therefore, improving the tolerability of the ketogenic diet is crucial to preventing diet discontinuation, warranting further investigation into methods for improving palatability, improving the availability and convenience of foods that are compliant with the ketogenic diet, as well as addressing cultural and social acceptance.

The Keto Diet product market may be in a unique position to improve tolerability, especially in social and cultural environments that typically feature carbohydrate-rich “special occasion” types of foods. In 2016, the Paleo Foundation launched the world's first Keto Certified program for products with standards that were developed for adherence to a classical ketogenic diet.