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"If you are using your oven, set it to the lowest temperature (mine goes to 170° F) I Spread the cassava out in a  thin layer on baking sheets and prop a spoon in the door to let air escape (or use lever that is meant for broil). Depending on how thin the layer is you may need to mix the shreds every few hours. Should be done in 5-10 hours depending on thickness*"
<https://katiestropicalkitchen.com/how-to-make-homemade-cassava-flour/>