A ● 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. Q ● How does Otto's Cassava Flour differ from others on the market? A ● There are significant differences between Otto’s Cassava Fl
our and others sold around the globe. Other flours begin as cassava peeled by hand and dried in the sun. Hand peeling often leaves behind significant amounts of peel creating a finished product with a gritty crunch. Sun drying is impossible to regulate and leads to varying levels of humidity in the flour. This humidity can cause your finished baking product to be gummy in texture. The smell and taste of hand-peeled and sun-dried cassava flour is often described as sour, fermented, or musty. Otto’s Cassava Flour is thoroughly peeled; flash dried,and ground into wonderfully consistent, delicious flour that you can count on cup after cup. Q ● Is Otto’s Cassava Flour the same as Tapioca flour/starch? 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.
