Otto's Naturals - 100% Natural Cassava Flour Made from Yuca Root - 2lb Bag
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- Otto's Cassava Flour is an amazing, grain-free and nut-free replacement for wheat flour that can be used as a 1:1 substitute in countless recipes
- Cassava Flour subs 1:1 in many of your favorite recipes, without tedious alterations
- Otto’s Cassava Flour is a whole food you can feel good about. Made from the entire root, minus the peel
- You no longer have to sacrifice taste or texture for your health
- Nut- Free, Grain-Free, Certified Gluten-Free, Certified Kosher, Non-GMO Project Certified
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Unlike other grain-free alternative flours that have a different texture or taste from the wheat-based flour you grew up with, Otto's Naturals Cassava Flour has that familiar and desirable wheat texture! You no longer have to sacrifice taste or texture for your health. Imagine cakes, cookies, brownies, pancakes, and crepes all turning out just as you remember them! And did we mention that Cassava Flour also shines in savory applications like tempura, sauces, gravy, and as a searing flour?! 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. You no longer have to sacrifice taste or texture for your health.
gluten-free baking, paleo baking, nut-free baking
Cassava Flour (Yuca Root)
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Top customer reviews
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
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.
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!
I have also made chocolate chip cookies and brownies, those need some tweaking but they where also pretty good. The only con for me would be the price, as I mentioned above, I do think it is a little expensive for a 2 lb. bag. On the other hand it is worth it since I have yet to find anything else like it on the market. It won't stop me from buying it again but I will have to use it more consciously since our first bag only lasted a couple days!
Highly recommend to those that are GF or trying to be!