Would You Overwhelm a Milanese Banana Flour? a Guaraní Community Works Alongside Inta in the Development of This by-Product, Which Can Also Be Used in Puddings, Alfajores and Gluten-Free Pizzas

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In the gondola of flours alternative to wheat a new and very curious one could soon appear. It is the banana-based one, with which you can make puddings, alfajores, pizzas and even an ideal rebossador to leave the Milanese well crocantes. And although it may seem somewhat crazy, producers from Salta and technicians from INTA assure that their flavor and nutritional content stand out. “We have made biscuits, alfajores and even a breadcrumb. The M…

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In northern Argentina, banana cultivation added a new productive chapter that combines added value, social development and healthy foods. In the Tupi Guarani Iguopeigenda community, located in Río Blanco Banda Sur (Salta), producing families began to transform discarded banana into gluten-free flour, a food that already arouses commercial interest and is projected as a nutritious alternative for people with gluten intolerance.