Posted by glutenfr | Posted in New products, News, Science | Posted on 21-10-2012
Gluten Free Family loves to stay abreast of important breaking news and with this in mind we’d like to bring you up to speed on green banana flour, a promising new wheat flour substitute that could hit Australian shelves within a year.
Though we have yet to get our hands on this odd sounding stuff (which is basically dried ground bananas) international scientists have officially declared it yummy.
Brazillian researchers made some pasta using this flour, plus some egg whites, water and guar and xanthan gums and tested it out on coeliac and non-coeliacs. Not only did it prove popular with the wheat-free crowd, 60% of the wheat quaffers liked it too.
Bonus: it’s nutritional status is said to be as good if not better than wheat-based products, and it can of course be used to make other products like bread, biscuits and pizza dough.
More great news: it will soon be produced commercially in Australia. A Northern Queensland farmer is already making the flour from the pulp of lady fingers (chosen for their higher starch content), with plans to produce commercial-scale batches within a year.
But all good things come at a price it seems. At present one kilo of the stuff costs $16, so we won’t be going too bananas over it in the short term.
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