![]() Because of the high starch content you can do almost anything with this flour, you can batter, thicken soups and gravies, boost morning smoothie and bake almost anything, all of this without altering the flavor of your creations.Ģ. It mimics “gluten-like” products remarkably well in taste and texture which allows for it to be a versatile product. It has an earthy, wholewheat like flavor. Since we use unripe green bananas the sugar content hasn’t fully developed so the product doesn’t taste like bananas. ![]() What are the most interesting qualities of the banana flour?ġ. David, Todd and their families have fully adopted a gluten free lifestyle. As things developed, David discovered his step-daughter had a family history of gluten intolerance and sure enough, gluten was affecting her well being. Once telling his mom about migraines being a side effect of gluten intolerance David’s mom went GF. Not knowing much about gluten when the idea of this business was sparked reading about the effects David told his mother whom had suffered from chronic head aches for 20+ years. Why is it important to you that it’s gluten-free? In an effort to help these women David came home and approached high school friend Todd Francis with the idea, after having the product tested and knowing it was gluten-free, the idea was born to bring banana flour back to the US and create a viable business, WEDO banana flour. It was green bananas peeled, sliced, dehydrated and milled into flour. One of the women David was working with had a small factory that made banana flour, flour made from unripe green bananas. What compelled you to import banana flour to the US?Ĭo-creator David Wintzer was working with a group of Kenyan women distributing micro-loans through a non-profit. We’ll let David Wintzer, one of the co-founders of WEDO Banana Flour, tell you more. We’re truly excited about introducing this food to you. So we’re happy to announce that WEDO Banana Flour is the latest sponsor of this site. These pancakes are Desmond’s favorite food. There’s a warm, nutty taste to buckwheat, brown butter, and banana flour we thought might play well together. A little coconut sugar, some buttermilk, and some butter we browned. And we used 1/2 cup of the banana flour instead of the 1 cup of wheat AP flour in the recipe. Last week, we made the buckwheat pancakes recipe from Joy of Cooking, using raw buckwheat flour instead of the toasted stuff that is the norm. I’m seeing some remarkable baked goods come out of our oven when we add a small percentage of banana flour to our All-Purpose Flour or our Grain-Free Flour Blend. And it actually acts like wheat in some cases. Instead, the flour has a slight earthiness to it, like wheat bran. (And that includes resistant starch, a category of foods we’re just starting to understand are good for the gut.) Banana flour doesn’t really taste like bananas. ![]() It turns out that green bananas, because they are not sweet at all, are high in starches. ![]()
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