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Just wanted to share this plantain tortilla recipe I found

 
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chellebelle
Little Blue Penguin
Little Blue Penguin
United States

Joined: 04 Jan 2015

Posts: 41
User's local time:
2017 Aug 22 - 10:51 AM


Food Intolerances : grains, beans, eggs, shellfish, potatoes, nuts, seeds, nutritional yeast, lactose, alcohol, tomatoes, peppers.
Location: United States

PostPosted: Thu Jan 08, 2015 12:01 am    Post subject: Just wanted to share this plantain tortilla recipe I found Reply with quote

Hi there, so I found this: http://www.freshtart.com/blog/plantain-tortilla...elicious/30509600

Which I have made as wraps and flatbread with everything from green to ripe plantains. It's a lifesaver of a recipe for me.

Plantains are a starchier cousin of bananas. http://en.wikipedia.org/wiki/Cooking_plantain

I buy mine at Walmart, since they are 50 cents each & they have green ones; organic plantains can be tricky to locate, but since you don't eat the peel, I imagine they are on the safer side. I am half Cuban & grew up eating them, but I was thrilled to discover they make great pancakes and flatbreads.

I also found this recipe: http://robbwolf.com/2014/05/30/ingredient-100-m...illas-legit-paleo

I am still tinkering with it because they keep falling apart, but the fallen-apart-pieces taste yummy & very promising.

Best wishes to everyone!
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Grahm
Gentoo Penguin
Gentoo Penguin
United States

Joined: 05 Jun 2014

Posts: 254
User's local time:
2017 Aug 22 - 11:51 AM


Food Intolerances : gluten, dairy, eggs, and possibly corn
Location: Lexington, KY

PostPosted: Thu Jan 08, 2015 10:36 am    Post subject: Reply with quote

Thanks so much for the recipe.
Hope you feel better soon.

Love,
Connie
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tex
Site Admin
Site Admin


Joined: 24 May 2005

Posts: 30293
User's local time:
2017 Aug 22 - 10:51 AM


Food Intolerances : Gluten, casein, soy, and avenin, (avenin is the prolamin in oats, which is equivalent to the gluten in wheat), beef, grapes, peanuts, cashews, almonds, (but nut butters seem OK except for peanuts), citric acid, chocolate, and agar.
Location: Central Texas

PostPosted: Thu Jan 08, 2015 11:36 am    Post subject: Reply with quote

Thanks for the recipe. I wonder if xanthan gum could be used to improve the structural integrity of the tortillas. A rule of thumb is to use about a quarter teaspoon per cup of flour, added to the dry ingredients before mixing. Of course since plantains obviously are not dry (unless we use plantain flour), this may not work, but I would think that there should be a way to make it work, with a little experimentation. Unfortunately though, some of us are unable to tolerate xanthan gum, so that may rule it out for you, also, for all I know.

I note that pure plantain flour is available (no additives at all) on Amazon, and the reviews look great. And if you look at the seller website for this particular product, they also have a plantain pancake recipe listed that should be safe for anyone who can tolerate eggs (provided that we substitute almond milk or coconut milk for cow's milk).

http://www.amazon.com/Barry-Farm-Plantain-Flour-lb/dp/B000F9ZM5Y

http://www.barryfarm.com/nutri_info/flours/plantainflour.htm

Chris Kresser lists a similar recipe that calls for either plantain flour, or green plantains

http://chriskresser.com/recipe-plantain-flour-pancakes

And while searching for something else, I accidentally stumbled across this site, which lists 20 recipes using plantain. I have no idea how they taste, but the photos look good.

http://empoweredsustenance.com/plantain-recipes/

Thanks for posting about plantains. They may be a diet option that we've been mostly overlooking, and they appear to offer a lot of possibilities.

Tex
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chellebelle
Little Blue Penguin
Little Blue Penguin
United States

Joined: 04 Jan 2015

Posts: 41
User's local time:
2017 Aug 22 - 10:51 AM


Food Intolerances : grains, beans, eggs, shellfish, potatoes, nuts, seeds, nutritional yeast, lactose, alcohol, tomatoes, peppers.
Location: United States

PostPosted: Fri Jul 17, 2015 6:43 pm    Post subject: Reply with quote

Hi - I just saw this - thanks!

I've been wary of trying plantain flour (or sweet potato flour) because whenever I eat something in the form of flour, I end up becoming allergic to it. Like, I was fine with yuca for years until I ate tapioca flour... a few months of that and, bam!, allergic. Same for so many other things. I think the flour particles get through my leaky insides too quickly. I know that doesn't make any sense, being as I can have things blended in my Vitamix wet and it's fine. But it's a theory LOL. Or perhaps it is the process of drying, grinding and then cooking that does it? Maybe the concentration? No clue, but I am staying away from them. I know many delicious things can be made with plantain flour, though, so I encourage other people who are flour-friendly to try it!
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