How to Make Cassava Flour
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 1 fresh yuca (cassava) root (peeled and chopped )
- water (to cover)
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Preparation
Step 1
Boil the yuca (cassava) root in water for about 15 minutes, or until it’s soft. Drain the root and let it cool before handling.
Step 2
Once the cassava root is cool enough to handle, place it in a blender or food processor and blend until it forms a smooth paste.
Step 3
Pour the blended mixture through a strainer or cheesecloth into a bowl to catch any remaining solids.
Step 4
Place the strained mixture on a baking sheet lined with parchment paper and spread it into an even layer. Bake at 200°F for about an hour, or until the mixture is completely dry.
Step 5
Once the mixture is dry, transfer it to a food processor or high-powered blender and blend until it forms a fine powder. Sift the powder through a fine-mesh strainer to remove any clumps.
Step 6
Store the cassava flour in an airtight container at room temperature for up to six months.
Step 7
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