I didn’t just set out to make plantain flour. It just so happened that a couple of recipes I wanted to make required it. So, I decided to create a post and share my experience. You can make plantain flour easily at home. Besides the price, the difference between the store-bought brand and the homemade variety is negligible. Fewer calories and higher fiber make you feel fuller longer. Yay!
Recipe Ingredients
All you need to make plantain flour is fresh green plantains. Ripe plantains won’t make the cut because they’re too soft and have a stronger flavor. Green plantains don’t have a banana taste for neutral-flavored gluten-free flour.
How to Make Plantain Flour
Prep Plantains – Peel and slice them thinly. Use a mandolin if possible because it’s faster. I prepped 10 plantains in 15 minutes or less. Easy, eh, and 2-3 plantains make about a cup of flour. Dehydrate – Arrange plantains in a single layer on a cookie sheet or any object with a flat surface that you can leave outside. Leave them outside for about 3-5 days to really dry well. Note: Layering is my least favorite part, so I bribe my sous chef (my son) extra computer time to spread it out. He loves doing it, plus he gets extra computer time. It’s a win-win for both of us. Grind – When plantains have reached the desired dryness, blend in a food processor or coffee grinder. I like the coffee grinder because it does a better job. However, I can only do a little at a time with a coffee grinder. Store your plantain flour in an airtight container and start cooking. Enjoy!!!
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
I like making a big batch of plantain flour because it takes almost as much work to make a small batch. And it lasts a good six months on the shelf if stored correctly. Label your airtight container with the name and date so you remember what you have and when you made it. Keep it away from heat and the sun, and it should last six months. If you want it to last longer, keep it in the freezer.
How to Use Plantain Flour
Plantain flour is an ideal gluten-free soup and stew thickener. You can include it in gluten-free breading for fried chicken legs, catfish, squash, etc. You can also make easy plantain fufu flour.
More Naturally Gluten-Free Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”oBEsN4Zc” upload-date=”2020-07-25T03:18:15.000Z” name=”Plantain Flour” description=”Homemade Plantain Flour – Gluten Free, Grain Free, and Paleo. 100% healthier flour – No preservatives or allergens involved.” player-type=”collapse” override-embed=”false”] This blog post was originally published in April 2015 and has been updated with additional tips, new photos, and a video
