I discovered green banana flour in late 2013, not long after a Crohn's diagnosis and debilitating flare-up. I was on the road to recovery but working out what and how I could eat was the challenge. I started working with coconut flour, but soon realised it wasn't as easy as it looked. I know many people love coconut flour, but for me I had to add too many eggs and I just wasn't a fan of the texture.
Then I came across green banana flour. Not only was it gluten and grain free, but it was the highest source of resistant starch. As I started reading about resistant starch and working with it in my baking I was hooked. This great Australian product is produced by a family owned business, the usual Aussie battler story in far North QLD.
I have been baking for a gluten free diet for 6 years now and finally I discovered a flour that would work without the addition of so many ingredients, was actually nutritious but would allow me to translate my favourite recipes into a gluten, grain and dairy free recipe.
makes 20 biscuitsIngredients