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Plantain Flour


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23 replies to this topic

#1 summerteeth

 
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Posted 21 December 2009 - 04:31 AM

I went to this Asian market in my hometown for the first time ever. I saw some plantain flour and asked the cashier about it. He was extremely nice and said that he gets a lot of people asking if it had wheat in it - he said no. I also checked on their website and it says it is gluten free.

So I bought it, but have not even opened it yet. I am hesitant to use it though because I have no idea what it tastes like or what its consistency is.

Has anyone ever used plantain flour before? Any tips??
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Monica

dx celiac disease- November 1, 2008
dairy/casein free (much to my chagrin) for good- September 1, 2010

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#2 mommida

 
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Posted 21 December 2009 - 05:56 AM

Hi I'm probably no help at all but I am very curious. Have you found any recipes that call for the plantain flour? Or were you just planning on using it in your normal recipes? I would make sure to add some xanthan or guar gum to the recipe.
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#3 summerteeth

 
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Posted 21 December 2009 - 06:44 AM

The only thing I have found is on the box there is a recipe for "fufu" (plantain flour is also known as "fufu flour"). Fufu is a bread commonly served with soup. The box also says it works for breading and thickening gravies/soups

From the company's website:

Preparing Fufu:

Unlike the traditional method of preparing fufu, Tropiway Fufu Flour is very easy to prepare.
Simply add water to flour and stir into a paste in a saucepan.
Place over heat and knead with a wooden spoon.
Check for thickness and consistency. If fufu is too soft while cooking, add some more flour. On the other hand, if it is too stiff add a little bit of water.

I may try this, but I was wondering if there were other options.
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Monica

dx celiac disease- November 1, 2008
dairy/casein free (much to my chagrin) for good- September 1, 2010

#4 kenlove

 
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Posted 21 December 2009 - 06:54 AM

In the early 1900s banana flour was on of the largest exports from Hawaii, almost equal to sugar and pineapple. It just stopped about 1910 and now we cant find the flour at all. WOuld love to try some of this stuff!

The only thing I have found is on the box there is a recipe for "fufu" (plantain flour is also known as "fufu flour"). Fufu is a bread commonly served with soup. The box also says it works for breading and thickening gravies/soups

From the company's website:

Preparing Fufu:

Unlike the traditional method of preparing fufu, Tropiway Fufu Flour is very easy to prepare.
Simply add water to flour and stir into a paste in a saucepan.
Place over heat and knead with a wooden spoon.
Check for thickness and consistency. If fufu is too soft while cooking, add some more flour. On the other hand, if it is too stiff add a little bit of water.

I may try this, but I was wondering if there were other options.


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

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#5 mommida

 
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Posted 21 December 2009 - 07:50 AM

That sounds like like you don't have to add either of the gums for baking then. I will have to find some of this stuff.
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#6 Evie4

 
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Posted 21 December 2009 - 01:27 PM

Here is my experience with plantain flour...

I've been working with it over the last year. I made a flour mix that is 1 part plantain, 1 part brown rice, 1 part sweet rice and 1 part tapioca. I really like the fine texture it gives muffins. I tried it in banana bread and cranberry nut, but I found them to be too dense and moist. I remade the cranberry nut bread with 1/2 of that blend and 1/2 regular rice flour and that was better. Not at all gritty. I should of however baked it a little longer--the center was still too moist. I used that same combo (1/2 of the blend and 1/2 regular rice flour) in cornbread and that came out really well. Not too dense and not crumbly and dry.

The first time I purchased it I bought it through Barry Farms. They have a recipe for pancakes and I tried it out. Didn't like it. The pancakes reminded me of whole wheat and were dry.

I also have a blend with teff, plaintain, tapioca and something else...I'd have to check. I wanted to try and get more nutritional elements into my flour mix. This mix produces tan colored muffins as you might imagine. But I've had great success in making banana nut, blueberry and raspberry muffins. I didn't try it in my christmas baking as some cookies are meant to be light in color. I think I'll whip up a batch of cocoa drop cookies with this flour tonight and see how it goes!

I think it is very likely true that no gum may be necessary. I'm going to omit it in my loaf (nut breads) next time and see how it turns out.
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#7 kenlove

 
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Posted 21 December 2009 - 06:58 PM

Thanks for info Evie4,
If you feel like posting some recipes, that would be great. I have some green Hawaiian bananas drying now.
You guys got me inspired to make some flour!



Here is my experience with plantain flour...

I've been working with it over the last year. I made a flour mix that is 1 part plantain, 1 part brown rice, 1 part sweet rice and 1 part tapioca. I really like the fine texture it gives muffins. I tried it in banana bread and cranberry nut, but I found them to be too dense and moist. I remade the cranberry nut bread with 1/2 of that blend and 1/2 regular rice flour and that was better. Not at all gritty. I should of however baked it a little longer--the center was still too moist. I used that same combo (1/2 of the blend and 1/2 regular rice flour) in cornbread and that came out really well. Not too dense and not crumbly and dry.

The first time I purchased it I bought it through Barry Farms. They have a recipe for pancakes and I tried it out. Didn't like it. The pancakes reminded me of whole wheat and were dry.

I also have a blend with teff, plaintain, tapioca and something else...I'd have to check. I wanted to try and get more nutritional elements into my flour mix. This mix produces tan colored muffins as you might imagine. But I've had great success in making banana nut, blueberry and raspberry muffins. I didn't try it in my christmas baking as some cookies are meant to be light in color. I think I'll whip up a batch of cocoa drop cookies with this flour tonight and see how it goes!

I think it is very likely true that no gum may be necessary. I'm going to omit it in my loaf (nut breads) next time and see how it turns out.


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

#8 Evie4

 
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Posted 21 December 2009 - 08:52 PM

Thanks for info Evie4,
If you feel like posting some recipes, that would be great. I have some green Hawaiian bananas drying now.
You guys got me inspired to make some flour!


Ken, I made these chocolate cookies this evening. I meant to use my teff flour blend...but after a long day of work and cooking dinner...I totally forgot and grabbed my other blend. These cookies taste like a rich nutty chocolate brownie. Totally got the thumbs up from my gluten tolerant husband.

I'm going to try using more plantain and less rice flours (ratios) in the future. I'll try to remember to post if I hit on any promising combos. I also used this flour blend to make spekalatius. I must say, they are quite impressive (if you like that kinda thing). I'll have to write up the recipe as it was adapted from a (gluten) recipe.

Rich Chocolate Nutty Cookie Recipe

In a large bowl mix:

1 3/4 cups flour (blend equal parts plantain, brown rice, sweet rice, tapioca)
1/2 cup cocoa powder
1/2 teaspoon xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt

In a small bowl mix:

1 egg
1/3 cup water
1/3 cup butter (I actually use 2:1 expeller coconut oil and ghee)
1 cup sugar (I use organic cane--the tan stuff)
1 teaspoon vanilla

Coarsely chop 1 cup pecans. I Also used pecan half for the top.

Add the premixed wet ingredients to the mixed dry. After thoroughly mixing, add chopped nuts. The dough will be VERY stiff. Scoop with teaspoon into balls about the size of a quarter. You can use your fingers to get it off the spoon onto the cookie sheet. Push pecan half on to dough, smashing it down. I molded the ragged edged with my fingers before baking. Bake for 6-8 minutes at 375 F. Remove from cookie sheet after one minute to cooling rack. I use parchment to bake on--you should be able to bake on ungreased cookie sheet.
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#9 kenlove

 
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Posted 21 December 2009 - 11:31 PM

Thanks a million, this looks really good. I'm not a baker but use the flours for noodles, ravioli,
and gyoza type pot sticker things. Generally use a lot of buckwheat powder I bring back from Japan as I dont have much faith in the purity of the local stuff found here in Hawaii.
That with Tef and mochiko is pretty interesting.

My wife usually does the baking but has never tried spekalatius although does things with fresh ginger and tom sawyer mix flour thats really good.

take care


Ken, I made these chocolate cookies this evening. I meant to use my teff flour blend...but after a long day of work and cooking dinner...I totally forgot and grabbed my other blend. These cookies taste like a rich nutty chocolate brownie. Totally got the thumbs up from my gluten tolerant husband.

I'm going to try using more plantain and less rice flours (ratios) in the future. I'll try to remember to post if I hit on any promising combos. I also used this flour blend to make spekalatius. I must say, they are quite impressive (if you like that kinda thing). I'll have to write up the recipe as it was adapted from a (gluten) recipe.

Rich Chocolate Nutty Cookie Recipe

In a large bowl mix:

1 3/4 cups flour (blend equal parts plantain, brown rice, sweet rice, tapioca)
1/2 cup cocoa powder
1/2 teaspoon xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt

In a small bowl mix:

1 egg
1/3 cup water
1/3 cup butter (I actually use 2:1 expeller coconut oil and ghee)
1 cup sugar (I use organic cane--the tan stuff)
1 teaspoon vanilla

Coarsely chop 1 cup pecans. I Also used pecan half for the top.

Add the premixed wet ingredients to the mixed dry. After thoroughly mixing, add chopped nuts. The dough will be VERY stiff. Scoop with teaspoon into balls about the size of a quarter. You can use your fingers to get it off the spoon onto the cookie sheet. Push pecan half on to dough, smashing it down. I molded the ragged edged with my fingers before baking. Bake for 6-8 minutes at 375 F. Remove from cookie sheet after one minute to cooling rack. I use parchment to bake on--you should be able to bake on ungreased cookie sheet.


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

#10 summerteeth

 
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Posted 22 December 2009 - 04:28 AM

Wow- the chocolate cookies sound delicious! I think I will wait until after christmas and do a bit of experimenting in the kitchen. Thanks!!
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Monica

dx celiac disease- November 1, 2008
dairy/casein free (much to my chagrin) for good- September 1, 2010

#11 Evie4

 
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Posted 22 December 2009 - 09:28 AM

Thanks a million, this looks really good. I'm not a baker but use the flours for noodles, ravioli,
and gyoza type pot sticker things. Generally use a lot of buckwheat powder I bring back from Japan as I dont have much faith in the purity of the local stuff found here in Hawaii.
That with Tef and mochiko is pretty interesting.

My wife usually does the baking but has never tried spekalatius although does things with fresh ginger and tom sawyer mix flour thats really good.

take care


Ken here is the spekulatius recipe. I wrote it up last night as my husband insists I make them every year from now on. He is calling them Lebkuchen as they are very reminiscint of the very fine Lebkuchen in Germany...not like the "gingerbread" type most Americans are familiar with. I intentionally used more ground almonds than flour mix. Typically spekulatius are a bit more cookie than nutty if that makes sense.

I try to use use 2:1 expeller coconut oil and ghee in all my baking now. Coconut oil is cheaper and some ghee gives that delcious buttery flavor. There's a lot of text to the recipe, I really tried to describe the process as clearly as possible. Also, the recipe called for cardomom, I didn't have it so I put in a little dry ginger. They still came out great. Not sure if the will get hard...in which case I will put a sliver of fresh apple in with them.

Spekulatius

1/2 cup (ghee and expeller coconut oil)
1 1/2 cup almond meal/ground almonds
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup sweet rice flour
1/4 cup plantain flour
1/2 teaspoon xanthum
3/4 cup sugar (I use organic cane)
zest of one lemon
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg (freshly grated)
1 egg (beaten with 1/4 tsp water)
sliced almonds (FOR DECORATING)
.
Mix dry ingredients in large bowl.
Mix ghee and coconut oil, add to dry ingredients by dropping small blobs at time into flour mix and stir intermittently. The idea is to create a mix like (cutting in) shortening for a pie crust. Continue mixing so that texture is uniformly crumbly looking.

In a separate bowl, beat the egg and water together. Add egg mixture to dry ingredients. Stir ingredients thoroughly. Continue to mix with your hands. Knead it until it has a uniform appearance. It will be coarse, but it should hold together. Divide dough in half. Form two rectangular flat pieces about 4" x 7" and about thick. Put between waxed paper and refrigerate for 1 1/2 hours.

Carefully roll dough out onto waxed paper. Roll to about 1/4", can be thinner. Rolling the dough out is the hardest part. Be patient and take you time. Cut with cookie cutters and place on parchment lined cookie sheet. Bake for approximately 10 minutes at 350 degrees.

For a more decorative cookie. After rolling dough out, peel back the waxed paper and spread a layer of sliced almonds over surface and replace waxed paper over the top. It's best not to cover the surface entirely with almonds as it will end up making it hard for the cookie cutters to cut through. Roll a couple times over the surface to get the waxed paper to stick, flip it over and roll firmly a few more times. The almonds need to become imbedded in the dough a little. Flip again so the almonds are on top and peel off the paper--cut with cookie cutters. Some of the cut nuts will pull up as the cutter comes down--just push the almonds down a little with your fingers.
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#12 Evie4

 
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Posted 22 December 2009 - 09:37 AM

Ken...I miss my potstickers! One of the hardest part of going gluten free was knowing I couldn't go for dim sum anymore. If you have any recipes/tricks to share for making gluten free wrappers and fillings, I would be thrilled to get some! I wouldn't be able to use buckwheat flour as it seems my husband got hives from buckwheat tea the last time he had it.
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#13 kenlove

 
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Posted 22 December 2009 - 10:32 PM

Much of the buckwheat tea I saw has barley in it so I've not had it in years.
Miss it on a hot summer day in Japan.

I usually use buckwheat and quinona flour mix for gyoza.
Usually make vegan ones with figs, feta and spinach.

Sometimes with whole buckwheat or brown rice filling.
I did buy and tree Bobs gluten Free steel cut oats last week so I;m wondering how that will be in a filling.

i'll have to practice again with the banana flour
take care


Ken...I miss my potstickers! One of the hardest part of going gluten free was knowing I couldn't go for dim sum anymore. If you have any recipes/tricks to share for making gluten free wrappers and fillings, I would be thrilled to get some! I wouldn't be able to use buckwheat flour as it seems my husband got hives from buckwheat tea the last time he had it.


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"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

#14 Ahorsesoul

 
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Posted 23 December 2009 - 08:29 AM

Evie4,
Try this skinless potsticker recipe listed here:
http://www.celiac.co...amp;hl=skinless
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1960s-had symptoms-could have been before but don't remember
1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms
Me, dd and ds diagnosed with Lactose Intolerance
2000-osteopenia
2001-had stroke because of medications I was given
June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months
June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)
May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

#15 Evie4

 
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Posted 23 December 2009 - 08:56 AM

Evie4,
Try this skinless potsticker recipe listed here:
http://www.celiac.co...amp;hl=skinless



Got it! Thanks a bunch! Still looking for a "skin" recipe :D
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