This plantain flour is 100% pure—no additives, no extras.

Plantain flour is naturally gluten free, lactose free and egg free, and it’s also paleo. It’s an excellent substitute for wheat flour in dishes like pancakes. For breads, it can replace up to 30% of regular flour.

Plantain flour is made by drying green, unripe plantains and grinding them into flour. It contains resistant starch—the reason we first started looking into plantain flour. 100g of plantain flour contains between 35g and 68g resistant starch: http://freetheanimal.com/wp-content/uploads/2013/08/Resistant-Starch-in-Foods.pdf

Plantains

Plantains are a staple food in South America, Asia and Africa. They’re starchier than regular bananas and can be used like potatoes. Green (unripe) plantains—such as those used for plantain flour—taste neither sweet nor like banana. When ripe (yellow), they taste like a slightly sweet banana and add this flavor to dishes.

Using Plantain Flour

Plantain flour is a versatile flour. Use it 1:1 as a substitute for regular flour in dishes like pancakes, semolina, roux and other sauces.

For breads, plantain flour can replace up to 30% of regular wheat flour.

Plantain flour does NOT taste like banana.

Plantain flour at a glance

• Contents: 1 carton with 2 x 500g plantain flour
• Ingredients: Plantain flour
• Taste: Neutral taste, slightly nutty, NOT like banana
• Nutritional information (per 100g)