Making your own plantain flour at home is a rewarding process that yields a versatile, gluten-free alternative to traditional wheat flour. This nutrient-rich flour is particularly popular in West African cuisine and can be used in various recipes from traditional dishes to modern baked goods.
While the process requires patience, creating plantain flour at home ensures you have a pure, additive-free product that can be used for both traditional African swallows and contemporary gluten-free recipes. The key is to start with green plantains and ensure thorough dehydration before processing.
Ingredients
- 4-6 green plantains
- Cooking oil (small amount for handling)
- Prep time: 20 minutes
- Drying time: 6-8 hours
- Yields: Approximately 2 cups of flour
Steps to Follow
- Step 1: Wash green plantains thoroughly and cut off both ends
- Step 2: Score the skin lengthwise and peel the plantains (tip: oil your hands to prevent sticking)
- Step 3: Grate the plantains using a coarse grater, or slice into thin rounds
- Step 4: For oven drying, spread evenly on lined baking sheets
- Step 5: Set oven to lowest setting (50-60°C) and dry for 6 hours
- Step 6: For dehydrator method, arrange on trays and dry at 50°C for 6-8 hours
- Step 7: Test for complete dryness – pieces should be crisp
- Step 8: Process in a high-speed blender until fine and powdery
- Step 9: Sift the flour and reprocess any larger pieces
- Step 10: Transfer to an airtight container for storage
Additional Instructions
- Store in a cool, dry place for up to 6 months
- Consider refrigeration in humid climates
- Use as a thickener for soups and stews
- Perfect for traditional African swallows when mixed with hot water
- Combine with other gluten-free flours for baking
- Suitable for making pancakes, waffles, and flatbreads
- Allergy note: Safe for gluten-free diets
General Nutritional Values
- Calories: Approx. 340 kcal per 100g
- Protein: Approx. 3.8g per 100g
- Carbohydrates: Approx. 81g per 100g
- Fat: Approx. 0.4g per 100g
- Fiber: Approx. 4.1g per 100g
