How to Make Cassava Flour
Serves 4
15 mins prep
75 mins cook
90 mins total
Cassava flour is a versatile and unique grain-free and gluten-free flour. Let's learn how to make cassava flour here with this easy recipe!
2 servings
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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.
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.
Pour the blended mixture through a strainer or cheesecloth into a bowl to catch any remaining solids.
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.
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.
Store the cassava flour in an airtight container at room temperature for up to six months.
