The method of making taro (Colocasia esculenta) flour comprises the following steps harvesting a plurality of matured taro tubers of about 8-12 months peeling said taro tubers washing said peeled taro tubers in running water chipping thinly said taro tubers drying said taro tubers under the heat of the sun for one to two days or until brittle grinding said dried taro tubers twice or until finely pulverized sieving said pulverized taro using 0.05 mm siever storing said sieved pulverized taro in sealed plastic bags or airtight containers.
