Who knew yuca could create such a stir?! This starchy tuber is just full of possibilities and why not? It’s starchy like a potato but yet can be magically transformed into a dough like delicacy. Stuffed, baked, or fried, the options are endless! Yuca also comes with quite a few inquiries. You can find my YOUTUBE about taming the tuber here… You can find my 2nd YOUTUBE answering a few FAQ here. And alas, this post hopefully will serve to address a few more questions about this wondrous little Latin staple! 
So here we go! 1. Where can I find yuca??? You can find yuca at your mainstream grocery store in the fresh produce section near the papayas, mangos, and plantains. If your local store does not carry it, speak with the produce manager and request they order it for you. It is also sometimes available in the frozen section in a 5 pound bag and it works beautifully! If your main grocery doesn’t have it, check with Latin and Asian markets or health food stores. 2. What is the best way to get the thick skin (tree bark) off? You may use a knife and cutting board or you may use a vegetable peeler. I actually have a much easier time peeling it with a vegetable peeler personally. 3. What got me started on yuca dough? Honestly I have no clue. I was grocery shopping and I love trying new ingredients. I had never worked with yuca before and really wanted to give it a whirl. I noticed how it was potato-like yet stickier when boiled and sort of just got lucky! 4. What is a good sub for yuca? I don’t have an exact sub. Tapioca is derived from yuca but is different as it is just the starch. They also make cassava flour which is the whole tuber vs just the starch. Yuca is available for order here or cassava flour here. 5. If purchased in bulk can you cut and freeze it for later? Yes!!! 6. How long does the yuca root stay fresh in fridge? I leave mine unrefrigerated and if FRESH it can last up to 2 weeks. In the fridge, I’d imagine about the same, maybe slightly longer but will depend on how fresh the root was when purchased. 7. Is the frozen yuca made by Goya good? I use it and have had great success when I don’t use fresh. 8. How long can I keep yuca dough in the fridge? I’d say no more than 3-4 days. 9. Why yuca? I love it’s versatility and the fact that it is not a nightshade for those who have intolerances. It is potato like but tolerated by those following an Autoimmune Protocol. 10. Is yuca the same as yucca? No, yucca is an ornamental looking plant which supposedly has edible parts but is not the same as the yuca root. 11. Why is my dough still sticky? Tips for creating a less sticky dough: cut LARGE pieces to boil, boil ONLY until fork-tender, allow to COOL before blending, add coconut flour until less sticky (usually only needing 1-2 tablespoons), allow to also cool before trying to work with the dough (post blending). Sometimes you will get a root that seems over ripened and extra sticky. It happens. 12. Is yuca low carb? No, it’s not. It is definitely a good starch for many but is not low carb. 13. Is yuca the same as tapioca? Yes and no. Tapioca is derived from yuca but is just the starch component. I think of it as potato flour vs potato starch. They start from the same place but vary in their properties in cooking. 14. Does it cook like a potato? In some ways yes. I love using it in place of potatoes in some recipes though it takes more effort. 15. What’s the deal with the toxins in yuca? The toxins are primarily in the skin and are taken care of by stripping the skin off thoroughly and by cooking thoroughly which is accomplished through the boiling, baking, frying process. 16. How can I prevent overheating my Vitamix? Start by increasing the speed from low to higher over the course of a few minutes. Be sure to use your tamper QUICKLY AND ASSERTIVELY to make sure the yuca pieces get shoved underneath the blades. Hope that helps answer some of your nagging questions…if you have more feel free to enter them below and I will add them to this list. And remember…. Keep calm and Yuca ON!!!!
Great post! One more question…what’s the deal with the toxins in yuca?
The toxins are primarily in the skin and are taken care of by stripping the skin off thoroughly and by cooking thoroughly which is accomplished through the boiling, baking, frying process. Hope this helps!
I followed all steps, but my vitamix motor kept shutting down as I tried to blend the yuca with butter. This is the recipe I used: Probably should have used my hands
Did you use your tamper aggressively?
I’m having some trouble with the blending part of the dough preparation too. I peeled, cut and boiled my yucca, then refrigerated due to lack of time to make the dough, then tried blending. I added about 1/4 cup coconut oil. The Vitamix overheated, with aggressive tamping, put it in the food processor and got a good breakdown, but it’s crumbly rather than liquidy and sticky, kind of like potatoes. I thought I’d try heating it and maybe adding some water?
I wonder if the cold yuca combined with the coconut oil is the problem since cooled coconut oil hardens. Perhaps warming the yuca would help before blending with the oil. You might melt the oil first also.
So I heated the yucca with the oil in the microwave for a couple of minutes, put it in the vitamix and walla, it turned into a sticky mess, that when cooled was the perfect dough. I had to sprinkle some tapioca powder on it while I worked, but it was just fine. It still overheated the motor, but it did make the dough. I made lovely tortillas. Some cooked up a little crisper than I wanted, but after a night in the fridge they became more pliant. I really like the chewy texture and the almost sweet taste. Thanks for sharing your discovery!
Glad you figured out a way to make them work! It can take some getting used to but I rarely have issues with the yuca at this point. It is a creature all its own!!
Any tips or tricks for getting all the batter/dough out of the vitamix? Scraping it out is a beast!
I typically use a plain old stainless spoon to remove it without trouble. If it is sticky still, maybe you could let it cool a little more first?
Hi and thanks for sharing your recipes. I’m hoping you can answer my questions about yuca.
I just asked the produce manager at a local grocery to order yuca. If they get it in, I’m planning on buying a whole bunch and freezing it. I’m just wondering if you could tell me how to freeze yuca. Do you have to parboil or anything. Is it best to make the dough and freeze that?
Thanks, I’m looking forward to trying this
Heidi, I think I’d freeze it peeled and raw, the way you can buy it at the grocery in the frozen section. This way you just toss the peeled roots into the boiling water and go from there as you are ready. Excited to hear what you make!!
I wonder about the glycemic index since it is a starchy veggie?
You can plug in Yuca/Cassava here http://www.montignac.com/en/search-for-a-specific-glycemic-index/
Have you ever tried making rolls or biscuits out of the dough?
What about buns or crackers? It seems like it may work well for some simple saltines.
Good find.
Yes! I have a dinner roll recipe coming fairly soon, stay tuned!
I’m wondering if you can make the dough ahead of time and freeze it? Thanks for your recipes!
Yes! Dough can be frozen and even refrigerated (for a day or so)!
Can you use a food processor to make the dough or will it only work in a blender?
You can use a food processor though having a tamper really helps out. I have received feedback that it is definitely possible though!
I just made the yuca dough yesterday and it was like magic! It was soo easy!! I am planning to make calzones today and I can’t wait. I boiled frozen goya yuca for around 15 min, then I mashed it with a pastry blender, measured 3 cups mashed, and then put it in food processor with 1/4 cup avocado oil. It was amazing. It was a dough in around 30 seconds in the food processor. I didn’t have to add any coconut flour bc after I let the dough sit in the food procesor for about a minute it wasn’t that sticky. I think the amount of oil really helped it not be sticky bc it was like I greased my hands with oil when I was rolling them out. I am so excited to make the calzones today bc I haven’t had one in a couple of years since I went paleo after having a lot of gastrointestinal issues. I will give my feed back as soon as I make it. I am already convinced it is going to be delicious since the dough looks and feels so much like wheat flour dough!
I am so glad you are enjoying the dough! It definitely is a gamechanger!!!
Is there an AIP recipe available for the empanadas mentioned in the video?
Yep! Here they are! https://predominantlypaleo.com/paleo-empanadas/
I am staying abroad with a host family at the moment and they have a blender but I don’t think it is really that great and I don’t want to burn it out. Any suggestions for that step? Should I still try the blender or can I just mash and mix by hand?
Nevermind, I tried it tonight and it worked perfectly! Just split up the dough into two batches in the blender. Yuca dough is amazing and you are so awesome for figuring this out! Thank you so much for the guide!!
Sorry I missed it!!! Glad you figured it out!