I am not sure where the name “Yuca Queen” came from, how exactly it was bestowed on me, or why I deserve such a crown, but…. It’s no lie that I LOVE yuca! I love its versatility, I love that it is ultimately easy to digest by the majority, and that it is suitable for many autoimmune patients as well, when so many other foods may be off limits. When I first discovered that yuca can be transformed from an ugly a$$ root into a delicious dough, I was really blown away. And then Otto’s introduced their cassava flour and continued to change the paleo game. I love yuca dough and cassava flour equally, for different reasons, but “rooted” from the same place. Get it?! Ba dum ching! Awhile back a reader talked to me about how to make your own cassava flour and I thought, well why would anyone want to do THAT!? I mean Otto’s is available in so many countries now via mail delivery and they’ve perfected it. But then I started getting more and more messages about people who showed a real curiosity in doing it at home. And I figured, why not?! I do love a challenge and it might be an interesting process to figure out. You know like making your own fruit rollups and jerky and stuff. So here it is – if for whatever reason you can’t get your hands on Otto’s or you have an undying dream to create your own cassava flour at home, here lies my attempt at making homemade cassava flour. Enjoy y’all! Ingredients:
- 3 pounds frozen or fresh yuca, peeled (or more)
- Preheat your oven on the lowest setting or 170F which worked perfectly ideal
- Boil the yuca for 15-20 minutes or until slightly fork tender but do not allow to overcook or it will not grate properly
- Drain hot water from stockpot and fill with cold water to allow the yuca to chill (around 5 more minutes)
- Grate the yuca and arrange in a single layer on a baking sheet (use additional baking sheets as necessary). I do not recommend using a food processor to grate your yuca or you will end up with my yuca dough – also fantastic but not this recipe!
- You could also use a dehydrator, I don’t have one so I used my oven
- Bake for up to 8 hours or until all of the water is gone (I baked from 11-4 and mine was completely dehydrated, it will depend on the size of your shreds)
- Use a food processor, blender or Nutribullet to grind the dried shreds. They need to be completely free of moisture or you will not get flour.
- I blended for a solid minute or more in my Nutribullet in order to get the bigger pieces incorporated. The result is a fine silt-like flour, very pale in color
Note: Like most vegetables and fruits, the yuca root is comprised of lots of water. You’ll notice that it will initially look like you’ll have a ton of tubers but the yield may seem small. Depending on how often you use cassava flour, or if you have limited access to it, this may be of value to you.