By Laura (The Gluten Free Traveller)
Could pasta made from green bananas be the next big thing for celiacs and others folks who need to keep to a strict gluten-free diet? There are a bunch of Brazilian researchers out there who hope that it may just be.
Food researchers from a University in Brazil have created a pasta which is made with a flour milled from green bananas. Seriously? Pasta made from fruit you may be thinking to yourself. I thought it sounded pretty crazy too, but was intrigued to find out more.
In taste tests between whole wheat pasta and the green banana pasta a group of 75 tasters was used, 25 with celiac disease and 50 without. Both the celiac and non-celiac groups chose the banana pasta over the whole wheat in terms of both taste and texture.
Researchers say that as well as being cheaper to produce than whole wheat pasta, green banana pasta is also lower in fat and higher in protein that it’s wheat filled counterpart.
The most commonly found gluten-free pastas on the market are currently made from brown rice, corn, quinoa, soybeans and potatoes, all of which I eat from time to time when I find myself missing a big bowl of pasta.
Personally I would choose rice or quinoa over gluten-free pasta. Generally I find most gluten-free pasta to be nothing special and pretty expensive, but perhaps a green banana pasta would excite my love for pasta again. Who knows?
Is green banana pasta a product which in time could become a popular substitute for whole wheat pasta, not only for a celiac or gluten free audience but for all pasta lovers? Do you like the sound of a gluten-free pasta made from bananas?