Pasta Made from Green Banana Flour

MBombardier · Post by **MBombardier** » Mon Jun 25, 2012 3:24 pm

http://www.sciencedaily.com/releases/20 ... 145125.htm

ScienceDaily (June 23, 2012) — People with celiac disease struggle with limited food choices, as their condition makes them unable to tolerate gluten, found in wheat and other grains. Researchers from the University of Brazil have developed a gluten-free pasta product from green banana flour, which tasters found more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce than standard pastas.

Their research was just published in the Journal of the Academy of Nutrition and Dietetics.

"There was no significant difference between the modified pasta and standard samples in terms of appearance, aroma, flavor, and overall quality," reports lead investigator Renata Puppin Zandonadi, PhD, Department of Nutrition, University of Brazil. "Green bananas are considered a sub-product of low commercial value with little industrial use. For banana growers and pasta product makers, there is the possibility of diversifying and expanding their market."

Deb · Post by **Deb** » Mon Jun 25, 2012 3:49 pm

This is probably the one flour I don't have yet.

Thanks Marliss. So this should be considered Paleo???

amberlink09 · Post by **amberlink09** » Mon Jun 25, 2012 9:06 pm

I'm definitely going to be on the lookout for those! I've been using kelp noodles but I only like them in Asian style dishes. I saw a recipe for plantain flour tortillas the other day that really piqued my interest http://kateshealthycupboard.com/gluten- ... tortillas/, so I might order some plantain flour soon!

MBombardier · Post by **MBombardier** » Tue Jun 26, 2012 10:56 am

HA! Deb, maybe so.

wonderwoman · Post by **wonderwoman** » Tue Jun 26, 2012 2:18 pm

I checked out Ambers link thinking I could find plantain flour there but only found recipes using it. I did find several Paleo recipes there that interested me. Pudding Pops and Kale Chips

http://kateshealthycupboard.com/tag/paleo/

Under RECIPES, one of her recipes contained Coconut Palm Sugar. Dr Oz mentioned it on his show last night. It is supposed to be the greatest sweetener. I had never heard of it before, but then there are a lot of foods or products I have not heard of before.

I ordered 3 Paleo cookbooks to be delivered to Walmart (at a discounted price) so I can look at them and decide which one or two to buy. My library has two and there are so many people on the reserve list that I decided to buy one instead of waiting.

Enterolab showed I am now sensitive to eggs. My question is if a recipe calls for egg whites would they be allowable or not? I once found where Dee had given substitutions for eggs in recipes. I will have to search for that again and write it down so I can remember it. I am sure that in some recipes a substitute wouldn't work but it others it might.

Zizzle · Post by **Zizzle** » Tue Jun 26, 2012 2:47 pm

My parents don't have enough uses for the bananas on the farm, so they sun dry them. I would love for them to get into the GF pasta business!!

wonderwoman · Post by **wonderwoman** » Tue Jun 26, 2012 3:08 pm

I tried searching for the plantain flour pasta and it appears to not be readily available yet. At least I couldn't find any.

Deb · Post by **Deb** » Tue Jun 26, 2012 4:32 pm

Zizzle, I bet that would be a big market in the years to come. Let us know if they decide to sell shares

We had a dairy farm in our area that decided to sell shares in their new ice cream making venture as they had a lot of cream left over (of course I had to participate). I thought it was a brilliant move to raise capital and expand their business. http://postbulletin.com/news/stories/di ... id=1491043 I'm still waiting on my ice cream but have been assured it will be soon!

Post by **tex** » Tue Jun 26, 2012 5:35 pm

Charlotte wrote:Enterolab showed I am now sensitive to eggs. My question is if a recipe calls for egg whites would they be allowable or not?

Enterolab tests for antibodies to the primary protein in egg whites (they don't test the protein in the yellow), so technically a positive test result would mean that egg whites in any form would be verboten. However, quite a few members have found that (especially after they heal a while) they seem to tolerate eggs in baked goods, as long as they don't overdo it.

YMMV.

Tex

wonderwoman · Post by **wonderwoman** » Tue Jun 26, 2012 7:20 pm

Tex wrote

Enterolab tests for antibodies to the primary protein in egg whites (they don't test the protein in the yellow), so technically a positive test result would mean that egg whites in any form would be verboten. However, quite a few members have found that (especially after they heal a while) they seem to tolerate eggs in baked goods, as long as they don't overdo it.

Tex, that's interesting. I felt safe using 3 eggs in the muffins as the recipe made 16 and I won't be eating one every day. They are in the freezer to be rationed out.

I did copy three recipes from the Paleo Comfort Foods cookbook and they all use egg whites. Basic Biscuits uses 6, Coconut Flour Tortillas uses 8, and Pumpkin Pancakes 4 whites plus 4 whole eggs. I think I better not try them yet. Let my body heal a while longer. Dee's egg substitutes won't work in them.

amberlink09 · Post by **amberlink09** » Tue Jun 26, 2012 8:29 pm

wonderwoman wrote:I checked out Ambers link thinking I could find plantain flour there but only found recipes using it. I did find several Paleo recipes there that interested me. Pudding Pops and Kale Chips

http://kateshealthycupboard.com/tag/paleo/

Under RECIPES, one of her recipes contained Coconut Palm Sugar. Dr Oz mentioned it on his show last night. It is supposed to be the greatest sweetener. I had never heard of it before, but then there are a lot of foods or products I have not heard of before.

I ordered 3 Paleo cookbooks to be delivered to Walmart (at a discounted price) so I can look at them and decide which one or two to buy. My library has two and there are so many people on the reserve list that I decided to buy one instead of waiting.

Enterolab showed I am now sensitive to eggs. My question is if a recipe calls for egg whites would they be allowable or not? I once found where Dee had given substitutions for eggs in recipes. I will have to search for that again and write it down so I can remember it. I am sure that in some recipes a substitute wouldn't work but it others it might.

I love coconut palm sugar! It's a little on the pricey side but I buy some from the grocery store that is granulated like regular sugar, and at the Asian market they sell it for much cheaper but it comes in these rock-like forms, so I use those in sauces and stuff where it melts down. It almost smells like caramel, so it's really delicious too!