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Plantain Flour

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Author: Imma

Homemade Plantain Flour – Gluten Free, Grain Free, and Paleo. 100% healthier flour – No preservatives or allergens involved.


Plantain Flour

 I didn’t just set out to make plantain flour, it just so happened that a couple of the recipes I wanted to make required plantain flour. So I decided to make a post out of it.

Plantain flour can be made easily at home and there are very negligible differences between the store-bought brand and homemade variety. It contains fewer calories than flour and is high in fiber which makes you feel fuller than regular flour.

 By the way, do you know this is the time to make it, without cranking up your oven or using a high priced dehydrator? (Can’t afford another gadget). The sunshine does all the work for you.

Ain’t that nice!

Plantain Flour

This is what you need fresh green plantains- No, ripe plantains will not make the cut.

 Plantain Flour

Peel them and slice very thinly, use a Mandolin if possible –with a mandolin it only takes me 15 minutes or less to slice 10 plantains. Easy eh! 2-3 plantains makes about a cup of flour.

Then you place plantains in a single layer on a cookie sheet, or any object with flat surface that you can leave outside. Layering is my least favorite part, so I bribed my sous chef ( my 6 year old son) extra computer time to spread it out. He loves doing it, plus he gets extra computer time. Win win for the both of us.

 Plantain Flour

Leave it outside for about 3-5 days, for it to really get dry.

When plantains have reached desired dryness, blend in a food processor or coffee grinder. I like the coffee grinder, it does a better job. However, with a coffee grinder I can only do a little at a time. You can’t win here.

Store in an airtight container and start cooking. 

Enjoy!!!

 

Watch How To Make It

 

 

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Plantain Flour

Homemade Plantain Flour – Gluten Free, Grain Free and Paleo100% Healthier plantains flour – No preservatives or allergens involve .
5 from 1 vote
Prep: 45 mins
Total: 45 mins
Fusion

Ingredients

  • Green plantains

Instructions

  • Slice the plantains thinly with the help of slicer/ mandolin for consistent results. Or you may use a sharp knife and still with good results.
  • Spread out sliced plantains in a single layer on large baking pan, sheet or flat surface
  • Let it dry for about 3-5 days, be sure to turn it on the other side after about a day to lessen the drying time.
  • Remove and place in food processor or coffee blender- blend in batches until all the dried plantains are finished. If the flour is not fine enough – you may use a sieve to filter out the grainy part. If you use a coffee grinder you do not have to go through this process
Author: Immaculate Bites
Course: Condiment
Cuisine: Fusion
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Comments & Reviews

  1. Gabie Frank says

    Hi, I literally just stumble on your post. I’d love to try some of your recipes. I wanted to try something new with different ingredients, but I am yet to see anyone using plantain flour for something other than Amala, please let me know of any fun ideas like pancakes or something.

    Reply

  2. Adenike Odunuga says

    Thanks for the article. I want to produce plantain flour commercially. However, uninterrupted electricity supply is not guaranteed in my country. How do I dry in the sun for three to five days? What if the sun is not consistent?

    Reply

    • ImmaculateBites says

      Sorry I don’t do this for commercial purposes. I would do be able to offer you any suggestions , asides for drying it out when the sky is clear.

      Reply

  3. CHERYL-ANNE says

    I’ve got a dehydrator. What temperature would you suggest that I set it at to dehydrate green bananas?

    Reply

  5. Ngwa Declan says

    Hello I am a farmer doing plantain agriculture. I produce plantain in large quantities. I’ll love to partner with anyone or enterprise to produce plantain flour, animal feed etc

    Reply

    • Ngwa Elvis says

      You prepare it like you do for corn flour , u know flour get to make bubbles in hot water,so it’s advisable to Mix a reasonable quantity with cold water before using hot water

      Reply

  7. Didina Gnagnide Angorinie says

    I just used storebought plantain flour to make plain pancakes, I think it holds much promises for my next experiments: cookies, muffins and creams. And now I know there’s a way to make it at home, that’s good!
    (ps: I think of a banana peanut pancake made with plantain flour and topped with caramel syrup. I’M ON A DIET )

    Reply

      • Didina Gnagnide Angorinie says

        Well it’s my family who’s eating what I make lol…It’s chicken breast and green beans time for me. But thinkering in the kitchen is so much fun to me, I can’t give it up.

        (I’m on a diet because of thyroid issues and man, it sucks, especially as a wannabe chef)

        Reply

  14. Charlene @ That Girl Cooks Healthy says

    You know I’m all about using gluten free flour, so this one is right up my street. I’m adding this to Pinterest too.

    Reply