This flour changes everything and it's nothing like what you're used to.

You may be familiar with cassava flour found in African grocery stores or some supermarkets. Granular, dense, with a strong taste. Good for certain recipes — but not for baking.

The kind we use at O'Kassava is something else entirely.

A baking flour, not an ordinary flour

Our vanilla pancake mix is formulated with a baking cassava flour — a specific variety, processed differently, which has nothing to do with what you find in stores.

The difference? It's visible as soon as you open the bag:

• White like wheat flour
• Light and fine to the touch
• Neutral in taste — perfect for sweet baking

This is exactly why our pancakes are light, fluffy, and delicate — not thick or sticky like with classic cassava flour.

What to use it for?

Our baking flour is designed exclusively for baking. It replaces wheat flour in all your sweet recipes:

• Pancakes and waffles
• Fluffy pancakes
• Muffins and light cakes
• Cookies and shortbread

It is not sold separately — it is an integral part of our vanilla pancake mix, formulated to help you achieve the best results every time, without any hassle.

Amelan's advice

“Many people have tried gluten-free recipes and been disappointed — heavy texture, strange taste, failed results. This is often because they used the wrong flour. Our mix is designed so you won't even notice the difference compared to a classic recipe.”

→ Discover our vanilla pancake mix

→ See all our recipes