It is very easy to make cassava flour at home, providing that cassava root is easily available in a market/shop near you. Otherwise just go to any Brazilian/South American/Asian or Health food shop where the flour can be easily sourced. Ask for ‘tapioca flour’, or ‘tapioca starch’or ’polvilho doce’.
To demonstrate how easy it is to make tapioca flour at home, we are sharing a video made by Neide Rigo who is a Brazilian nutritionist, someone incredible knowledgeable of Brazilian cuisine, food traditions, foraging, and all things food.
The steps below are a translation of the steps shown in the video. Should you have any questions, you can leave them in the comments.
- Peel the cassava and cut it into chunks;
- Depending on how much cassava you’ve chopped, separate them in portions of similar sizes;
- Add a chunk to the blender with a bit of water – just enough to cover the cassava, and then blitz it all;
- Put a tea towel or muslim over a bowl, and pour the content of the blender on it;
- Pull the edges of the tea tower together, making something like a bag, and squeeze it until all the liquid is in the bowl, and you’re left with pulp inside the tea towel bag. Reserve the pulp;
- Repeat the process until all the cassava has been processed;
- Leave the liquid collected in the bowl to stand for about an hour. You will notice that the sediment and the liquid will separate: sediment at the bottom, and liquid on top;
- Pour the liquid in the sink, and you can use the sediment straight away to make tapioca crepes.
It’s a doddle!
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