- Single Ingredient - Made 100% from unripe green plantains, which have less natural sugar content than ripe plantains. Grain-free, non-GMO, certified gluten-free, and kosher.
- High in Resistant Starch - The wholesome goodness of plantains contains high amounts of resistant starch, and is a rich source of dietary fiber, iron, vitamins A, C, and B-6, magnesium, potassium, etc.
- Free of Top 8 Allergens - No milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, or soybean. Also free from preservatives, bleach, or additives.
- Use in Baking and Cooking - Use in pancakes, cupcakes, breads, cookies, desserts, etc. Swap ¾:1 cup wheat flour in recipes.
- Iya’s Share The Love Initiative - Sharing is an important part of who we are—so we work closely with our partners to ensure the African plantain farmers we source from are paid fairly and on time.
- Non-GMO Plantains sourced direct from farmers
- A greatalternative better-for-you flour
- Certified Gluten Free
- Delicious vegan paleo flour
- Free from grain
- Free from gluten
- Free from preservatives
- Free from additives
- No added color, nothing artificial ever!
- What Is Plantain Flour?
Plantain flour is made from unripened green plantains. Plantains are a delicious staple in many tropical regions of Southeast Asia, Latin America, the Caribbean, and Africa. Plantain flour is a natural plant-based, gluten-free, grain-free, vegan flour great for baking and cooking.
- Are Bananas the Same as Plantains?
Although plantains are in the banana family, some differences make it more suited for baking. Plantains are starchier than bananas and, like a potato or yam, need to be cooked before eating.
- How Is Iya Foods’ Plantain Flour Made?
Our plantain flour is made by milling peeled unripened green plantains sourced directly from farmers. Our plantain flour is free from preservatives, additives, or anything artificial.
- How Do You Bake With Plantain Flour?
Gluten-free cooking and baking just got a whole lot easier! Plantain flour is a rich, dense flour. For best results start with a ¾ :1 substitution ratio and increase as needed.