I’ll admit it, I’m not a huge fan of baking or baked goods for that matter. While sweets are my Achilles heel, the effort and patience it takes to bake cakes, cookies and treats is just not in my wheelhouse. So I tend to avoid them all together to so I don’t binge on almond flour cookies and chocolately stuff. That is, until cassava flour. This grain-free flour is super easy to use and creates a texture very similar to wheat flour all while being gluten, grain and nut free. It’s made from finely ground cassava and  Otto’s Naturals brings it to you with the ease of online ordering.


I was lucky enough to get my mitts on a sample, so I decided to try biscuits since they’re so versatile.

Duck Fat Biscuits
Yields 6-8 biscuits
Adapted from  The Zenbelly Cookbook.

1 cup cassava flour
1/2 teaspoon salt
1/2 teaspoon baking soda
4 Tablespoons cold duck fat or lard
2 Tablespoons honey
2 large eggs


Preheat oven to 350°. Line a baking sheet with parchment paper.

Combine flour, salt, and baking soda in a medium bowl. Add the duck fat to flour mixture. Using a pastry cutter or fork, combine until the mixture is crumbly with small lumps the size of peas. Refrigerate for 10-15 minutes to ensure the duck fat is very cold.

Meanwhile, combine honey and eggs together in a small bowl.

Add the honey and egg mixture to the flour mixture until just combined. The dough should not be overworked, but still look crumbly.

Drop the dough by spoonfuls on the baking sheet to form biscuits. Bake for 12-15 minutes, or until the tops are golden. Serve warm with ghee and honey if desired.

Stay tuned for a soda-style recipe coming soon!