Plantain Flour

Homemade plantain flour is gluten-free, grain-free, and paleo-compliant. 100% healthier flour with no preservatives or allergens. And it's a deliciously quick way to make fufu.

2-3 plantains per cup of flour

Course Condiment, ingredient

Cuisine Fusion

Diet Gluten Free

Prep Time 45

Total Time 45

Servings

Calories 136kcal

Author Imma

Ingredients

2-3 green plantains per cup of flour

Instructions

Peel and slice the plantains thinly. Use a mandoline if possible because it's faster. I prepped 10 plantains in less than 15 minutes with my trusty mandoline.
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 3-5 days to really dry well.
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!!!

Notes

Please do not eat green plantains, cassava, or yams raw. They definitely need to be cooked before eating.
A dehydrator is almost a must to make plantain flour if you live in a humid climate. It takes 10-16 hours (depending on slice thickness and humidity) at 135℉ (60℃).
Or dehydrate plantain slices at a low temperature in the oven (180-200℉/80-95℃) for 3-4 hours.
Sift the flour after grinding for smoother results.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition