GLOSSARY · ROOT & TUBER FLOURS
Plantain Flour
EN Plantain Flour · DE Kochbananenmehl · IT Farina di Platano
CATEGORY=Root, Tuber & Fruit FloursBINDING=2/5CROSS-CONTACT=Low cross-contact riskPRIMARY USE=Baking, tropical flatbreads, thickening
Plantain Flour (also: Green banana flour | Unripe plantain flour) — Mild, slightly starchy. Resistant starch content.
✓ GF STATUS
Naturally gluten-free. Low XC risk. Latex-fruit syndrome advisory for latex-allergic individuals (rare).
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.
RELATED
EVIDENCE LEDGER
Safety frameCODEX / AOECS
Entry updated2026-06-11
Newsletter
Gluten-free confidence in your inbox.
Practical tips, new guides and community stories. No spam. Unsubscribe anytime.
FREE, ALWAYS · RECALL ALERTS ARE NEVER PAYWALLED