1%
Protein
80%
Absorption
144g
Per Cup
18mo
Shelf Life
Water absorption
80% · 45–400% across gluten-free floursAbout average water absorption for a gluten-free flour. See the full spectrum →
Using Otto's Naturals Cassava Flour in Your Baking
Common gluten-free flours are the workhorses of gluten-free baking and form the base of most homemade and commercially available gluten-free flour blends. They work best blended with a starch (tapioca, potato, or arrowroot), which lightens the texture and improves browning.
Blend tip: A standard versatile blend ratio is 60% of this flour + 30% tapioca or potato starch + 10% additional flour (chickpea or sorghum improves browning). Add a binding agent of total blend.
Use the Flour Converter for precise substitution amounts, or the Blend Builder to find the right blend ratio for your baked good. See methodology for data sources.
How it compares to All-Purpose Flour
Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup
Binding Agents
Xanthan Gum
Not needed
Psyllium Husk
0.5 tsp / cup
Start with equal volume; recipe adjustments may be needed. Minimal binding agent needed.
Best For
Storage
cool dry place. Approximately 18 months shelf life.
Certification
FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).
Convert a recipe with Otto's Naturals
Where to Buy
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Quick Facts
- Brand
- Otto's Naturals
- Category
- common
- Works with Yeast
- No
- Density
- 144g / cup
- Shelf Life
- 18 months
Similar Flours You Might Like
Rice Flour (White)
neutral, slightly gritty
Oat Flour (Gluten-Free-Certified)
mild, oaty
Sorghum Flour
mild, slightly earthy
Bob's Red Mill 1-to-1 GF Baking Flour
neutral, versatile blend
Get the free Gluten-Free Flour Cheat Sheet
One-page printable guide: how much of each gluten-free flour replaces wheat, plus the 3 rules that fix most gluten-free baking problems.