Ottos Cassava Flour

There it was, just sitting there. A big, red, juicy, local, fresh, Georgia tomato. Reminding me of the days we would visit my Grandparents on the farm. We live on the farm now, 22 yrs. Mama was allergic to tomatoes, so they were never in our house. But Granny always had them on the table , sliced and ready for Daddy and I. Bread , mayo, salt , pepper and her homegrown tomatoes. Yummy goodness. So that tomato was looking good for this Mama who just realized why she was hungry at 8:30 pm . Mama got busy and well ya know how that goes.
So , hmmm, no bread, no store within miles to get any safe bread (if there is any safe store bought bread) no time to make any. I am really wanting the taste of that memory, a tomato sandwhich! Ahhhhh, cassava flour pancakes, quick and easy, some mayo in the fridge. So .......

What is cassava flour?
Otto's Cassava Flour is unlike anything your kitchen has ever experienced. It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.

Foods made with Otto's 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.  Although it does not bake up 1:1 in yeast based recipes, several have already been formulated for your convenience and can be found in the Recipes section and many more on our www.Pinterest.com/OttosNaturals/ boards.

Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesireable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing opportunity for mold to grow.

Otto's Cassava Flour, on the other hand, is thoroughly peeled and baked into a beautifully clean smelling and tasting flour you can count on again and again. This proprietary method leaves no chance for mold or fermentation to develop.