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GLUTEN-FREE BAKING: TRY GREEN BANANA FLOUR

The food industry is constantly developing palatable products that allow people with gluten and wheat allergies to enjoy breads, baked goods, pastas and other foods that require flour to produce. The problem is that many flour substitutes used in these items don’t deliver the desired texture.

A North Carolina–based startup food technology company, International Agriculture Group (IAG), has introduced an intriguing new stand-in for flour substitutes. And the food innovation is produced from a simple, humble fruit: NuBana is a flour made from unripe green bananas.


Green banana flour isn’t an entirely new innovation. It’s been used for ages in Haiti, Jamaica and countries in West Africa and Central America as a cheaper substitute for standard flour

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Whey Chrissy dey ?

Chrissy did you try this yet ?

If so tell us what ya think please.

In reply to sgtdjones

You got all CAP fever...

Please tuh leave de caps in headlines to Point>>>>>>>>

In reply to pelon

See ah gats ya attention

Have you tried Banana Flour?