Category: 有機澱粉與麵粉
為了製作 Let's Do Organic® 有機綠香蕉粉，我們在年輕的有機綠香蕉大部分澱粉尚未成熟轉化為糖之前，採摘並去皮。我們仔細乾燥它們，以保留其溫和風味，並最大化其抗性澱粉含量，營養學家稱讚其能促進飽足感，同時支持有益的腸道細菌。最後，我們將其研磨成細緻的無麩質麵粉，為蛋糕、糕點等帶來滑順質地和細膩美味。只需將其添加到您的奶昔和冰沙中，即可增加鐵質和有益的抗性澱粉，或作為營養強化劑來濃稠醬汁。
*在烘焙食譜中取代穀物麵粉時，請使用少 25% 的綠香蕉粉（例如：如果您的食譜需要 1 杯小麥麵粉，請用 3/4 杯綠香蕉粉取代）。
成分： 有機綠香蕉粉。
My banana bread came out with a lovely, slightly chewy crumb that I haven't gotten from regular wheat flour. Knowing the bananas are picked green before the starch turns to sugar really does make a difference in the final taste—it's far less sweet than I expected.
The texture of my pancakes turned out noticeably fluffier once I swapped in this green banana flour, and the subtle earthy taste is a nice change from regular wheat. It’s clearly dried well, since the bag doesn’t clump at all even after a few weeks in my pantry.
I’ve been using this flour in my morning pancakes and the fine, powdery texture blends in without any grittiness at all. Since it’s made from young green bananas, there’s no sweet banana taste, which is exactly what I wanted for savory baking.
