cassava flour | tapioca flour | yuca flour

---

• Wash and peel the cassava roots. The cassava root has a very thick leathery skin, so break through the skin and use your knife to separate the skin from the cassava. The inner part is usually white, so remove any discoloration. Rinse cassava after peeling.
• Slice the cassava into tiny pieces like the size of potato chips or a little bigger. You can do that with a knife, a box grater or a food processor.
• Spread them on a single layer on a rack. If you don't have a rack, you could crumble a foil (aluminum foil) then stretch it out. The foil will develop ridges as you stretch it out (try not to smooth it out), The ridges are what you need to suspend the cassava slices so that they don't just lay flat on the baking sheet. 
• Turn your oven ( or dehydrator) temperature to any temperature between 150 degrees F - 180 degrees F (60 - 80 degrees C). You can preheat the oven if you want ( because it gives it a head start). Dehydrate the cassava for 2  1/2  - 3 hours or until they are all dried.
• Another way to dry the sliced cassava is to spread them out under the sun to dry for days or you could air dry them indoors until they are all dried. 
• When they are ready, let them cool before blending them into flour.
• After each blend, sift the flour with a sifter to ensure that it is smooth. Repeat until everything is smooth. 
• Let flour cool after blending and sifting. Then store flour in an airtight container or a bag.

Ingredient

Cassava/Yuca roots