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Banana flour


Banana flour is made from the starchy plantain. It is sometimes used for a food for invalids as it is starchy, filling and nutritious. It can be combined with regular flour when a starchy product is desired.

Commercially prepared banana flour is produced by freeze drying puréed banana. The flour is very fine and is very useful for its moisture absorbing and holding properties. It is a good gluten-free product and can be used to make pancakes, bread, scones and cakes moist, lighter with a more airy texture. When combining it with flour don't replace more than 1/4 of the total amount of flour with banana flour or the product will become a sticky paste.
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Substitute for banana flour

See recipe for making your own.
Place dried banana chips in a blender or food processor and blend until fine.

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More Terms From This Category

Non-Wheat Alternative Flours
Amaranth-flour Amaranth flour
A high-protein flour made from the seed of the amaranth plant.  The flour can be used for making breads.  Look for amaranth flour at health food stores or Asian markets.
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Barley flour Barley flour
Barley Flour is ground from the whole barley and provides a moist, sweet, nut-like ...
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Buckwheat is actually a herb and the edible portion is the triangular shaped seeds.  The seeds are ground into buckwheat flour which is used to make pancakes and the famous Russian blini.
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