HOW TO MAKE CASSAVA FLOUR AT HOME WITH JUST ONE INGREDIENT 2 EASY WAYS | YUCA FLOUR

Peel the cassava and remove the core, the stringy line in the middle.

Wash the cassava thoroughly.

Cut the cassava into tiny slices or grate it using the larger part of the grater.

Squeeze out as much water as possible from the grated cassava, but keep the water to let the starch settle at the bottom.

Spread the cassava onto a dehydrator tray or a regular tray for drying.

Set the dehydrator to 115 degrees Fahrenheit for 12 hours. If not completely dried, give it more time.

For frozen cassava, wash it and remove the core.

Rip the frozen cassava into pieces or cut it into thin slices for drying.

Squeeze out the water from the frozen cassava as well, keeping the water to let the starch settle.

Blend the frozen cassava with the reserved water, then strain it using a bowl with a strainer lined with a flower sack cloth.

Tie the cloth and place heavy objects on it to remove excess water.

Check the dehydrated cassava after 12 hours to ensure it is dry.

Transfer the blended cassava into a dehydrator tray or any tray for drying.

Add the starch from the reserved water to the drying cassava.

Blend the dried cassava until finely ground, then sift it using a fine sieve.

Transfer the sifted cassava flour into a coffee grinder for a finer texture.

Store the cassava flour in an airtight container for up to a year.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary