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Flour made by drying and then grinding plantains or green bananas has been used in banana-producing countries for a long time, but it is still relatively new in Europe. It’s worth trying and incorporating into your diet, especially for those with gluten sensitivity, as wheat flour is very easily replaced by plantain flour.
Plantain flour mainly contains resistant starch, which is resistant to digestive enzymes, so it can serve as a food for intestinal bacteria. Its glycemic index is low and does not raise blood sugar levels quickly.
Due to its high starch content, it is enough to use on average 25-30% less plantain flour than wheat flour. Almost any recipe can replace delicious flour with plantain flour. Flour will not change flavour of prepared dishes, because it doesn’t have banana flavour. It’s rather pleasant, somewhat reminiscent of seed flour.
Product may contain traces of gluten, soy, nuts, celery, mustard and sesame seeds.
Store in a cool and dry place.
Indicated on the packaging.
Naturmind, 1097 Budapest, Gubacsi út 47., Hungary
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: USA
|Energy value||1447 kJ / 341 kcal|
|Of which saturates||0,1 g|
|Of which sugars||0,8 g|