How to Make Cassava Flour at Home (No Dehydrator Needed)

Take frozen cassava and set it aside to thaw until it's easy to divide and blend.

Cut the thawed cassava into smaller pieces and place it in a blender.

Add just enough water to the blender to help move the blades.

Blend the cassava until smooth.

Empty the blended cassava into a chiffon cloth or muslin bag to strain out excess water.

Tie the chiffon cloth to secure the cassava and place it in a bowl over a larger saucepan to catch the draining water.

Press down on the cassava with a heavy object to squeeze out as much water as possible, letting it drain for a few hours or overnight.

Set aside the drained water for later use, as it can be used for other recipes.

Spread the cassava dough on a tray lined with parchment paper.

Cover the tray with a larger chiffon cloth to allow sunlight to reach the cassava while it dries.

Let the cassava dough dry in the sun for two days, checking for dryness.

Once dry, blend the cassava dough in a mill to achieve a fine flour consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary