Edward & Sons Trading Company (edwardandsons.com), a pioneer in the natural foods industry today adds gluten-free Organic Green Banana Flour, another innovative product to their many certified organic and gluten-free products sold under their Let's Do...Organic® brand.
A healthy alternative to traditional wheat flour, Let's Do...Organic® gluten-free Green Banana Flour is made from organic, unripe bananas picked before their sugar content has fully developed. The bananas are dried and then milled into fine flour, resulting in a slightly sweet and decidedly fresh taste.
Unripe bananas boast high levels of resistant starch, prized by dieters because it helps them to feel full. As its name suggests, resistant starch resists digestion in the small intestine and passes through the body without entering the bloodstream or breaking down into glucose, like most other foods. Popular in paleo, gluten-free and other special diets, Let’s Do...Organic® Green Banana Flour contains only organic green bananas.
Cooking with Let's Do...Organic® Green Banana Flour adds a smooth texture and subtle, delicious flavor to breads, pancakes, pastries, pasta and much more. Edward & Sons currently features some delicious recipes to guide the curious in how to best use the flour.
This exciting new product joins other Let's Do...Organic® coconut favorites: Coconut Flour, Shredded Coconut, Coconut Flakes, Creamed Coconut and Condensed Coconut Milk in the home baking sections of supermarkets, natural food stores and specialty grocers nationwide. Edward & Sons also features a wide range of organic coconut milk items under its Native Forest® and More Than Fair® brands and organic coconut water under its Nature Factor® masthead.
Commenting on the debut of Let's Do...Organic® Green Banana Flour, Edward & Sons founder and CEO Joel Dee said, “We are dedicated to introducing the most innovative organic products to the market. We’re thrilled by the enthusiastic response to our new Organic Green Banana Flour among consumers and foodservice customers searching for delicious and versatile alternatives to conventional grain flours.”
The writers of this blog have been compensated for the information contained in this post.
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