Plantain flour

Ingredients

• 4green plantains

Instructions

1. 1

   Trim the ends

   Cut the ends off each plantain.

2. 2

   Peel the plantains

   Score each plantain horizontally with a knife, then remove the peel.

3. 3

   Slice into discs

   Cut the plantains into 2.5 cm discs; they do not need to be very thin.

4. 4

   Arrange on trays

   Lay the plantain pieces on the dehydrator trays.

5. 5

   Dehydrate the slices

   Set the dehydrator to 70°C (158°F) and the timer for 12 hours.

6. 6

   Grind to flour

   Once the plantains are dry, grind them to a fine consistency in a spice grinder. Work in batches if your grinder is small, or use a dry container in a Ninja or Vitamix, or a food processor.

What is plantain flour?

Plantain flour is a powder made from dried plantains, commonly used in Caribbean cooking. This version starts with green plantains, which are sliced, dehydrated and ground.

Drying the slices thoroughly before grinding helps them break down into flour rather than a damp, coarse meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 874 calories, 9g protein, 228g carbs, 3g fat.

The supplied nutrition figures attribute most of this serving's carbohydrate to the green plantains; the plantains also contribute some protein and fat. Pair a dish made with the flour with a source of protein and vegetables for a more varied plate.

Choosing and peeling plantains

Green plantains: Choose firm, unripe fruit for this recipe. Trim the ends, score the skin horizontally and peel it away with a knife.

Getting even slices

Slice thickness: Cut the plantains into discs about 2.5 cm thick, as directed. Keeping the pieces roughly similar in size helps them dry at a similar pace.

Drying until ready

Dehydrator: Arrange the pieces on the trays and set the temperature to 70°C for 12 hours. The recipe relies on this long, low-temperature drying stage before grinding.

Doneness: The slices should be dried out before you move on to the grinder. If they are still pliable or damp, they may not grind into a fine powder.

Grinding to a fine texture

Small grinder: Process the dried pieces in batches if needed, so the grinder is not overfilled.

Larger appliance: A dry blender container or food processor can also be used. Grind until the flour has a fine consistency.

Using the flour

Plantain flour can be kept on hand as a pantry ingredient for Caribbean-style cooking. Use it in recipes that call for plantain flour, following their quantities and method.

Recipe notes & tips

• Use green, firm plantains rather than ripe ones.
• Score the peel before trying to remove it.
• Arrange the slices on the dehydrator trays without piling them up.
• Let the slices dry fully before grinding.
• Grind in batches if your spice grinder is small.
• Use a dry container if grinding with a blender.

Variations

• Food processor: Grind the dried plantain slices in a food processor instead of a spice grinder.
• Dry blender container: Use a dry Ninja or Vitamix container for grinding.
• Small batches: Process a few slices at a time when using a small grinder.
• Finer flour: Grind again if the first pass leaves coarse pieces.
• Tray spacing: Arrange slices with space between them to help them dry evenly.

Common mistakes to avoid

• Using ripe plantains: Start with green plantains as specified for this flour.
• Uneven slices: Cut discs to a similar thickness so they dry more consistently.
• Overloading the grinder: Work in batches when using a small spice grinder.
• Grinding damp slices: Make sure the plantains are dried out before grinding.
• Using a wet blender container: Choose a dry container for grinding the slices.

How to store

Once completely cool, transfer the flour to a clean, airtight container and keep it in a cool, dry place. Use a dry spoon and check for any signs of moisture before using.

Frequently asked questions