How to Make Cassava Flour

Cassava flour is a must-have for every home. It’s versatile, healthy, and 100% free from preservatives and additives! 

There are different ways of making cassava flour, and all of them are absolutely easy. Three methods are available; you can make your own version from scratch. 

It will have a neutral, earthy, and nutty flavor that you can use for your recipes. I usually use it to bake pastries, make porridge, cook pancakes, and so much more. 

Most importantly, cassava flour is good for you because of the health benefits that come with fresh cassava. You will surely appreciate how good it is for your recipes, appetite, and health. 

cassava flour

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Let me share four ways to make cassava flour. Even if it takes time, it is certainly worth it. Come and discover how and why you should make cassava flour at home! 

How to Make Cassava Flour

What better way to make cassava flour than with fresh tuber veggies? Keep the flour healthy and all-natural with a one-ingredient recipe. It can give you fantastic results while saving you money. 

Trust me, the cassava flour recipe will be a nifty hack you will need in the kitchen! 

cassava

Cassava Flour Health Benefits

Aside from the culinary use of cassava flour, what health benefits can you get from it?

Improves muscles and nerves

Did you know that cassava is a good source of potassium? Its potassium content can surely help keep bones strong and nerves healthy. 

Gives energy

With this in your meals, you can get a good dose of energy for the day. According to Bob’s Red Mill, cassava flour is rich in carbohydrates, which means it can certainly give your body the energy it needs. 

Promotes digestion

Fiber plays an important part in a balanced diet and it’s a good thing that you can find it in cassava flour. It can promote digestion while cleansing and detoxifying your gut. 

Helps with weight loss

For a healthy flour, WebMD suggests cassava flour, which is low in calories and gluten-free. In fact, it’s even low in fat and sugar, yet it offers so many nutrients.

Increases insulin sensitivity

Cassava flour helps you bake pastries that won’t spike your blood sugar. It also has a high level of starch, which can increase your insulin sensitivity and prevent health problems. 

Sharpens eyes

Since cassava flour is rich in vitamins, it can keep your eyes healthy and sharp. Style Craze found that it also promotes good vision even in areas of poor lighting. 

Brightens the skin

The many antioxidants in cassava flour can certainly revitalize your skin. Using it for your meals can help fight free radicals, too. It’s an excellent ingredient that can keep your skin healthy and supple. 

Now you know that cassava flour upgrades your recipes and is also better for your health! 

Ingredient

One of the best things about cassava flour is that you only need one ingredient to make it.

Cassava

Sometimes, all you need is cassava to save the day! 

Can you believe that more than 80 countries in the world grow and use cassava? It’s one of the most popular tuber vegetables because of how good it tastes, how useful it is, and how great it is for any diet. 

Cassava is also easy to grow because it is resistant to starch and doesn’t need much fertilizing. You can find it anywhere and transform it into food or condiments. 

When it comes to taste, cassava has a good balance of sweet, earthy, and nutty flavors. It pairs perfectly with savory and smoky dishes to balance the overall flavors of the meal. 

You can turn it into flour, boil, fry, bake, air fry, roast, or mash it for a satisfying recipe, and once you convert it into flour, you can make so many other dishes with it. 

What are you waiting for? Let’s make some cassava flour! 

Directions

Check out these four easy ways to turn fresh cassava into cassava flour:

1st Method
  1. Wash and peel the cassava. 
  2. Finely slice the cassava or grate it with a grater
  3. Squeeze out any excess water. 
  4. Then, spread the cassava on a dehydrator tray. 
  5. Set the dehydrator to 115°F for 12 hours or until completely dried. 
  6. Grind the contents in a blender until powdery. 
  7. Sift the flour with a sieve
2nd Method
  1. Finely chop the cassava using a knife
  2. Set the cassava water aside. 
  3. Blend the cassava and water together. 
  4. Pour the contents into a bowl with a cheesecloth or nut milk bag and a strainer underneath. 
  5. Then, squeeze out as much of the water as you can. 
  6. Spread the cassava on a dehydrator
  7. Dehydrate it for 12 hours or overnight. 
  8. Blend everything until fine. 
  9. Filter it with a sieve
3rd Method
  1. Peel and slice the cassava. 
  2. Soak it in water for three days to ferment. 
  3. After three days, discard the water. 
  4. Then, rinse the cassava. 
  5. Slice it into fine pieces. 
  6. Spread the cassava slices on a dehydrator tray. 
  7. Dehydrate at 70C for 11 hours or until dried. 
  8. Mill the contents until fine. 
4th Method
  1. Remove the peel and chop or grate the cassava. 
  2. Spread the cassava on a lined tray
  3. Then, cover the tray with a food net
  4. Let it dry under the sun for several days. 
  5. Powderize the contents with a blender or food processor.

You can try any or all of these methods to find out which one works best for you. Nevertheless, each of them can help you get all-natural, organic, and healthy cassava flour! 

Tips

Buying cassava

  • Cassava should feel firm to the touch. 
  • Check it for any bruises or cracks. 
  • A waxy coating is also normal as it is used to store the cassava. 

Storing cassava

  • Turning cassava into flour is an awesome way of storing it! 
  • You can also keep it in the fridge or freezer. 
  • Once you peel it, you can store it with water and replace the water every day. 

Cassava Flour Variations

Are there any cassava flour variations? Yes, there are! 

Cassava has two kinds: sweet and bitter. Aside from their difference in flavor, the bitter cassava is known to be hardier than the sweet variant. Both make good options to make flour. 

In fact, there’s another kind of flour you can make from cassava. The starchy water you extract from the cassava can actually be converted into tapioca flour. Just squeeze it out from the pulp of the cassava. 

You can also just mix the cassava and tapioca flour to get an all-in-one product from one ingredient! 

  • Grater: Grate the cassava with a grater. 
  • Dehydrator: Dry the contents in a dehydrator.
  • Blender: Make the cassava flour using a blender.
  • Sieve: Filter the flour with a sieve. 
  • Knife: Use a knife to peel and slice the cassava. 
  • Bowl: Drain the starch in a bowl. 
  • Cheesecloth: Extract the starch using a cheesecloth. 
  • Tray: Sundry the cassava on a tray. 
  • Food net cover: Cover the tray with a food net. 
  • Cutting board: Prepare the cassava on a cutting board.

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How to Use Cassava Flour

In what ways can you make the most out of your cassava flour? 

It is one of the best substitutes for any flour with gluten. Since it’s made of organic cassava, you can be sure that it’s absolutely healthy. Just replace the flour with cassava flour to get similar results. 

I usually use it to bake cake, bread, crackers, cookies, cupcakes, pizzas, and so much more. You can also use it as a thickener for soups, stews, sauces, and other cream-based recipes. 

Here are some of the recipes you can make with it:

Storage Tips

  • At room temperature: You can keep cassava flour at room temperature for up to two years.

make ahead

In the fridge: Store it in the fridge for up to two years. 

To freeze: Freeze it for about two years. 

Frequently Asked Questions

Is cassava flour healthy?

Yes, cassava flour is healthy because it can be made from all-natural cassava, which is loaded with nutrients and health benefits. It’s also one of the best alternatives to wheat flour because it’s gluten-free. 

This can be a good source of energy because it is rich in carbohydrates. It also improves your insulin sensitivity, eyes, skin, muscles, nerves, and digestion. 

What is cassava flour best used for?

Cassava flour is a gluten-free substitute for wheat flour. It’s perfect for baking almost any pastry and can thicken sauces, soups, and stews

Does cassava flour spike blood sugar?

No, it does not. Cassava flour has a low glycemic index of about 46. It won’t cause much rise in blood sugar, especially because it also increases insulin sensitivity. 

When should you not use cassava flour?

Since it is high in starch and carbohydrates, I don’t suggest using it for low-carb and keto diets. Also, remember that its ratio to plain flour is ¾ cup to 1 cup.

cassava flour recipe

How to Make Cassava Flour

5 from 1 vote
Once you learn how to make cassava flour, no cassava will ever go to waste and you’ll have the best gluten-free flour!
Prep Time 12 hours
Total Time 12 hours
Servings 5
Course Condiment/spice, Made from scratch
Cuisine Latin American
Calories 1306kcal

Ingredients
  

  • 2 cassava
  • Water (for soaking and rising the cassava)

Instructions
 

Method 1

  • Wash and peel the cassava.
  • Finely slice the cassava or grate it with a grater.
  • Squeeze out any excess water.
  • Spread the cassava on a dehydrator tray.
  • Set the dehydrator to 115°F for 12 hours or until completely dried.
  • Grind the contents in a blender until powdery.
  • Sift the flour with a sieve.

Method 2

  • Finely chop the cassava using a knife.
  • Set the cassava water aside.
  • Blend the cassava and water together.
  • Pour the contents into a bowl with a cheesecloth or nut milk bag and a strainer underneath.
  • Squeeze out as much of the water as you can.
  • Spread the cassava on a dehydrator.
  • Dehydrate it for 12 hours or overnight.
  • Blend everything until fine.
  • Filter it with a sieve.

Method 3

  • Peel and slice the cassava.
  • Soak it in water for three days to ferment.
  • After three days, discard the water.
  • Rinse the cassava.
  • Slice it into fine pieces.
  • Spread the cassava slices on a dehydrator tray.
  • Dehydrate at 70C for 11 hours or until dried.
  • Mill the contents until fine.

Method 4

  • Remove the peel and chop or grate the cassava.
  • Spread the cassava on a lined tray.
  • Cover the tray with a food net.
  • Let it dry under the sun for several days.
  • Powderize the contents with a blender or food processor.

Notes

  • You can dry the cassava in the dehydrator or under the sun. 
  • Use a blender or food processor to make the flour. 
  • Turn the starch from cassava into tapioca flour.

Nutrition

Calories: 1306kcalCarbohydrates: 311gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 114mgPotassium: 2211mgFiber: 15gSugar: 14gVitamin A: 106IUVitamin C: 168mgCalcium: 131mgIron: 2mg
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