Plantain Flour

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Green plantain flour has a neutral flavor with little banana taste after baking.

Updated October 4, 2026 (UTC)

Protein

100%

Absorption

120g

Per Cup

9mo

Shelf Life Estimate

Absorption estimate

100% · 45–400% across the gluten-free flours here

Lower estimate (45%)Higher estimate (400%)

The absorption estimate is on the high side compared with the other flours here. Take your liquid amount from a recipe written for this flour. Compare flour estimates →

Binder Starting Estimates

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

For quick breads and pancakes, the converter uses an equal-volume plantain flour swap. Use that guidance for those bakes and keep your recipe’s binder instructions.

When to Choose Plantain Flour

Some flours work only as part of a blend. Where a swap estimate is available, you'll get an amount for the replacement flour, sometimes paired with rice flour. For amounts and proportions, use a recipe written for your flour.

Related flour options: Compare the related flours' flavor notes and recipe uses. To plan a replacement, use the Flour Converter and a recipe written for the flour you choose.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Recipe Uses

PancakesFlatbreadTortillasQuick BreadsMuffins

Compared with All-Purpose Wheat Flour

Protein

4%-61%

Absorption

100%+18%

Density

120g/cup-4%

All-purpose wheat flour: 10.3% protein, 85% absorption, 125g/cup

Storage

Keep plantain flour cool and dry; refrigerate it in warm or humid conditions. Rough shelf-life estimate: 9 months. Use your bag's date and storage directions when deciding whether to use it.

Certification

Check the specific product: Certification varies by product. A flour category does not establish certification for any bag; check the packaging and maker’s information.

Conversion guidance for Plantain

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