Otto's Naturals 100% Natural Cassava Flour Made from Yuca Root Bag, 2 Pound

Really delicious and I will be buying again. I had never used this type of flour before but it was recommended by Chefs Steps and it is amazing.

Liked that you used it as ordinary flour. Despite using raising agent was flatter than normal cake. Tasted good and gluten free recepient said it was a good cake

Not at that price!

This is by far the best cassava flour I have ever used. It works wonderfully for everything! Why is it so exspensive in the UK though?! In USA I pay $18 at my local supermarket, visiting family in the UK I have to make room for a few bags in my case as it's so exspensive to buy here. Wish I could just buy it here but at £28 it's too exspensive!

One of the few cassava flour brands that does not bother my gut. Never have to worry about mouldy product either. It's an excellent product for building crepes, as well as many other baked goods. Thickener for gravy, great.

I’ve tried nearly every gluten-free flour under the sun, and Otto’s Cassava Flour is hands down one of the best ones I’ve ever used. With diet restrictions limiting potato, it was hard to find an all purpose gluten free flour without potato starch until I came across this! The texture is smooth and powdery — not gritty like some others — and it behaves so similarly to wheat flour. What I love most is that it’s a single-ingredient flour made from 100% yuca root, which fits perfectly into my gluten-free, grain-free, and Paleo lifestyle. It’s not bleached or processed with chemicals, and I really appreciate the clean, minimally processed product. Side note: I did exclusively use this with recipes intended for cassava flour. Bonus: My extended family who does not eat gluten free loves everything I make with this flour — and that’s saying something! ✅ Pros: • Great wheat flour substitute (1:1 in many recipes) • Totally grain-free and nut-free • Neutral taste (no odd aftertaste like coconut or almond flour) • Easy to digest 🚫 Cons: • Slightly pricey — but worth it for the quality • Can clump if not stored well, so I keep it in an airtight container. If you’re baking gluten-free, Otto’s is a must-have in your pantry.

Adoro questa farina!!! È un perfetto sostituto della farina di frumento, si usa nelle stesse proporzioni 1:1. Quindi ideale per i celiaci o per tutti coloro che vogliono evitare il grano.Ho provata anche altre marche, ma questa è la migliore!

Prodotto marciò ha fatto delle crêpes erano amari Con una odore incredibile 😦 sono molto deluso erano 2 settimane che aspettavo questo prodotto mi Dispiace però non è un buon valido prodotto

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 measuring ½ tsp grain free baking powder* ¼ tsp. baking soda ½ tsp. sea salt 2 Tbsp. honey 2 large eggs 1' C + 1 Tbsp. non-dairy milk 1 tsp. distilled white vinegar 3 Tbsp. refined coconut oil, melted coconut oil for frying Instructions: 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.