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Plantain Flour

Plantain Flour
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Plantain Flour (also: Green banana flour | Unripe plantain flour) — Mild, slightly starchy. Resistant starch content.

Absorbency3/5
Binding2/5
Lightness3/5
Low cross-contact risk

Category: Root, Tuber & Fruit Flours · Allergens: None (latex-fruit: rare advisory)

Primary use: Baking, tropical flatbreads, thickening

Is it safe for coeliacs?

Naturally gluten-free. Low XC risk. Latex-fruit syndrome advisory for latex-allergic individuals (rare).

Region Gluten-free status
EU GF if certified
US (FDA) GF if certified
Australia / NZ GF if certified

In the kitchen

Mild, slightly starchy. Resistant starch content. Best for: Baking, tropical flatbreads, thickening.

If you don’t have it

Cassava flour

Source: HTGF flour database · evidence tier C · last reviewed June 2026.

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