Green plantain flour, gluten-free, bread-making

The plantain, scientific name Musa paradisiaca, is a hybrid species of the Musaceae family. It belongs to the same species as the sweet banana (Musa sapientum). Plantains are similar to other bananas, although they are slightly larger and have thicker skin. It is green in color. Its skin turns yellow when ripe. Its flesh is firm, yellow or pink. It is a fruit that is eaten like a vegetable. Usually cooked, it is excellent, steamed and delicious boiled and a fried treat. It is the staple food of many peoples of West and Central Africa. Our plantain flour is the result of unripe, peeled, dried and ground plantain bananas. Plantain flour is traditionally used for making foutou, but is also used in recipes for cakes, pancakes and others. Gluten-free, it is a great alternative to wheat flour. At first glance, plantain flour looks like regular flour. The only difference is in its color, which is usually a little darker. Green banana flour is naturally gluten-free, highly digestible and low on the glycemic index. This flour is composed Bananas are non-allergenic and naturally gluten-free. Its flour is therefore ideal for people intolerant or allergic to gluten. TECHNICAL DATA Scientific name: Musa paradisiaca fruit Form: Fine powder Colour: white to Belgian Flavor: very light characteristic reminiscent of unripe banana Leaving used: unripe, peeled fruit. Agriculture: family farming in southern Benin Production method: handmade. Peeled and dried with the traditional method of sun-drying and rendered into a powder in a mortar. Conservation: 24 months in closed condition in its original packaging