Plantains: Naturally Gluten-free Foods
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May 4 2010

Plantains: Naturally Gluten-free Foods

I love to try new foods (new to me) that are naturally gluten-free. There is nothing better than food that has not been processed and is gluten-free. I am 37 years old (shh…don’t tell anyone) and have never tried a plantain. Have you tried one? Plantains are used for cooking, where softer, sweeter bananas are more along the lines of the “dessert banana”. Plantains are firmer and lower in sugar than the dessert banana. Plantains usually require cooking (steaming, frying or boiling) and are used when they are green and under-ripe (starchy) or when they are over-ripe (sweet). Plantains are staples in the tropical areas of the world and are treated much like potatoes. They have a neutral texture & flavor when unripe.

Tostones are a popular twice-fried plantain dish in Latin America. Tostones are made by deep frying slices of green plantain for 1-2 minutes per side or golden brown, then drained of their oil. The plantains are then pounded flat, fried again and seasoned to taste. These are eaten a lot like potato chips or French fries here.

I bought my first plantain last week and sauteed it up in a frying pan last night to go along with my Sunshine burger & roasted vegetables. I sliced the plantain in half lengthwise and then the other way. I sprayed my pan with Pam and then heated it up. I placed the plantains in the pan and then sprayed them with Pam and seasoned with salt. I cooked them until they were golden brown.

I loved the plantains! I can’t really compare the flavor to anything else I have had. I loved the texture and they went perfectly with my dinner.

Here are some recipes for plantains:

Plantains can be found in your local grocery store, close to the bananas. If you have tried plantains, how have you made them?

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Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow @KBouldin on Twitter

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  • http://www.beyondriceandtofu.com Renee

    I have eaten them before and love them but I have never attempted to make them…

  • Aracelis

    Peel and then slice them.. Fry in coconut oil… Add a little salt!! Amazing!!