Many people are unable to tolerate gluten. Gluten is found mostly in grains. Gluten-intolerant people who like pasta often must deprive themselves of eating pasta because of the gluten content in this starchy food. However, researchers in Brazil have found a healthy alternative to gluten-containing pasta.
Gluten-intolerant people can now enjoy eating pasta by choosing pasta that does not contain gluten. One such pasta variety that does not contain gluten is made with flour from green bananas. Green banana flour is less expensive to make and contains less fat than grain flour.
Banana flour is difficult to distinguish from grain flour. It smells, looks, and tastes like regular grain flour.
Green banana flour with egg whites, gum, and water not only has less fat than wheat and grain flour varieties; it also contains more protein. The gum and egg whites in green banana flour are much less sticky than regular pastas that are gluten-free. Green banana flour also has a better consistency than conventional gluten-free pastas as well.