Three flours, three different flavors, excellent nutritional qualities, but also the possibility to use by-products of the food industry to obtain a flour that has been defined as the new frontier of gluten-free food.


SWEET FLOUR, made from ripe fruits, it lends itself much to partially or totally replace any flour in the production of baked goods such as biscuits, pancakes, sweet creams, sweet fillings and cakes.

FLOUR WITH MORE NEUTRAL TASTE, made from fruits that have not reached full ripeness, suitable for mixtures of savory baked products or fresh pasta, stuffed, meatloaf and salty flans.
    • They have an intense color that pleasantly affects the dough with a pleasant golden brown effect.
    • They are flours that absorb a lot of liquids and can make doughs heavy.
    • For soft products it is advisable not to exceed 25% of the weight of the flours.
    • For crumbly or not-fluffy products the substitution can reach 100% of the flour present in the dough to be prepared.
FLOUR OF GREEN BANANAS, a real innovation:

Its production can also become a new economic activity with positive implications for the environment, since only green bananas are used that have not passed the selection to be placed on the market and are considered a waste product by farmers.

Now it is also on the market in organic version in online shops.

It is rich in proteins, starches, fibers and antioxidants. it does not taste like banana but a neutral taste that allows its use for both sweet and savory products.

    • To replace the flour of a traditional recipe it is better not to exceed 60-75% of the weight of banana flour.
    • It is a very fibrous flour (which is great!), but it is good to remember to use a lot of liquids to keep the dough very wet so that it does not dry during cooking.
    • One of the companies that produce it also advises to cover baking products with aluminum foil for at least 50% of the cooking time.
In the preparation of bakery products, especially if leavened or whipped, it is necessary to:

    • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
    • the dough must be softer
    • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.
Not containing gluten that makes leavening and consistency to doughs, especially in leavened dough to replace the function of the glutinic network can be used these ingredients alternately:

    • legumes flours in a percentage equal to 25% to 50% of the weight of the flours
    • soy milk or nuts or oil seeds that can completely replace the part of water used in the dough leavened
    • egg whites or whole eggs that help to incorporate air and to bind.
    • other ingredients like thickeners which replace the role of gluten should always be used in leavened products, but there is not only xanthan, but also agar agar, carob seed flour, guar gum chia seeds, flax and psyllium, used separately or in a mix, here you find it “how to imitate the function of gluten”.

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