- Feb 14, 2004
- 50,119
- 6,377
- 136
Flash-baked cassava flour by Otto's Naturals:
http://www.ottosnaturals.com/
TL;DR
* Cassava (yuca) is like a potato (tapioca also comes from it)
* Otto's Naturals uses a flash-baking process, comes out like wheat flour
* 1:1 substitute for wheat (by weight) for non-yeast baking
* Price comparable (i.e. expensive) to other GF flours (ex. almond flour)
Short list of what I've tried:
* Tortillas
* Popovers (aka Yorkshire puddings, basically a hollow dinner roll)
* Brownies
* Cookies
* Fried chicken
To my knowledge, Otto's is the only manufacturer of flash-baked cassava flour. Other cassava flour is available, but it's basically an entirely different product due to the processing technique. Tapioca starch is also a completely different flour (used as a gum & thickener mostly). Note that this is not a low-carb flour. Nutritional facts: (100 grams of flour)
* 377 calories
* 5 calories from fat
* 0.5g total fat
* 0 Saturated fat
* 0 Cholesterol
* 0 Sodium
* 93g carbohydrate
* 7g dietary fiber
* 1g sugar
* 1g protein
* 90mg calcium
* 4 mg vitamin c
* 1mg iron
I have literally tried everything on the market over the years (including cricket flour). Generally with other gluten-free flours, you can get good results in specific recipes, but there is no broad flour replacer available; the best you can get are flour blends that substitute for a larger number of recipes (admittedly not well). This is good enough to the point where my family will eat what I make, so I don't have to make two versions of a dinner or dessert to make everyone happy. Shelf life is 2 years (no refrigeration required).
imo this is a gamechanger for people who are Celiac or have a food sensitivity to gluten (or a grains allergy). This is basically the holy grail of gluten-free cooking. From what I understand, they just started up a few months ago. Again, what makes their product unique is the processing technique - it's not gritty or smelly like regular cassava flour is. It's pricey, but if you're looking for something that doesn't require witchcraft to make taste good, this is your ticket.
http://www.ottosnaturals.com/
TL;DR
* Cassava (yuca) is like a potato (tapioca also comes from it)
* Otto's Naturals uses a flash-baking process, comes out like wheat flour
* 1:1 substitute for wheat (by weight) for non-yeast baking
* Price comparable (i.e. expensive) to other GF flours (ex. almond flour)
Short list of what I've tried:
* Tortillas
* Popovers (aka Yorkshire puddings, basically a hollow dinner roll)
* Brownies
* Cookies
* Fried chicken
To my knowledge, Otto's is the only manufacturer of flash-baked cassava flour. Other cassava flour is available, but it's basically an entirely different product due to the processing technique. Tapioca starch is also a completely different flour (used as a gum & thickener mostly). Note that this is not a low-carb flour. Nutritional facts: (100 grams of flour)
* 377 calories
* 5 calories from fat
* 0.5g total fat
* 0 Saturated fat
* 0 Cholesterol
* 0 Sodium
* 93g carbohydrate
* 7g dietary fiber
* 1g sugar
* 1g protein
* 90mg calcium
* 4 mg vitamin c
* 1mg iron
I have literally tried everything on the market over the years (including cricket flour). Generally with other gluten-free flours, you can get good results in specific recipes, but there is no broad flour replacer available; the best you can get are flour blends that substitute for a larger number of recipes (admittedly not well). This is good enough to the point where my family will eat what I make, so I don't have to make two versions of a dinner or dessert to make everyone happy. Shelf life is 2 years (no refrigeration required).
imo this is a gamechanger for people who are Celiac or have a food sensitivity to gluten (or a grains allergy). This is basically the holy grail of gluten-free cooking. From what I understand, they just started up a few months ago. Again, what makes their product unique is the processing technique - it's not gritty or smelly like regular cassava flour is. It's pricey, but if you're looking for something that doesn't require witchcraft to make taste good, this is your ticket.
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