Green Banana Flour

Good Morning!

Today I just wanted to share an interesting article about a new flour that is being manufactured in South America (Mainly Brazil).

Most of the articles that I have read, talk about green banana pasta. I have found certain websites though that will be selling just the flour. I am excited to use this in my baking as it seems to be much healthier than some of the other gluten free flours (i.e. Rice Flour, Potato Flour, etc.). There is more protein as well as less fat! Sign me up!

Also, for you gluten eater's, not only is the green banana pasta healthier than whole wheat pasta, apparently it is tastier!

Read the article below for more details!

http://www.sciencedaily.com/releases/2012/06/120623145125.htm

ScienceDaily (June 23, 2012) — People with celiac disease struggle with limited food choices, as their condition makes them unable to tolerate gluten, found in wheat and other grains. Researchers from the University of Brazil have developed a gluten-free pasta product from green banana flour, which tasters found more acceptable than regular whole wheat pasta. The product has less fat and is cheaper to produce than standard pastas.

Their research was just published in the Journal of the Academy of Nutrition and Dietetics.

"There was no significant difference between the modified pasta and standard samples in terms of appearance, aroma, flavor, and overall quality," reports lead investigator Renata Puppin Zandonadi, PhD, Department of Nutrition, University of Brazil. "Green bananas are considered a sub-product of low commercial value with little industrial use. For banana growers and pasta product makers, there is the possibility of diversifying and expanding their market."

Researchers compared a standard whole-wheat pasta preparation made from whole wheat flour and whole eggs with one made from green banana flour, egg whites, water, and gums. The alterations reduced the fat content and increased the protein value of the modified pasta, important because gluten removal typically reduces some proteins responsible for some sensory characteristics of pasta products. The egg whites and gum result in pasta that is less sticky than typical gluten-free pastas, and promote firmness, elasticity, moisture, and uniformity.

The modified pasta decreased fat content by over 98%. This reduction is particularly important to patients with celiac disease, because many gluten-free products compensate for the removal of gluten with high levels of lipid content.

Fifty testers who did not have celiac disease and 25 celiac disease patients compared the pastas. In both groups, the modified pasta was better accepted than the standard in aroma, flavor, texture, and overall quality, indicating that the product can possibly be commercialized to a wider market than just those with celiac disease.

The modified pasta had a high quantity of resistant starch, which may help control glycemic indexes, cholesterol, intestinal regularity, and fermentation by intestinal bacteria. "Considering that untreated celiac disease promotes cancer in intestinal cells and a highly inflammatory mucosal status, developing gluten-free products with bioactive compounds such as the ones present in green banana flour is important for celiac disease patients," concludes Dr. Zandonadi. "Patients will benefit from ingesting a product with a better nutritional profile made from an ingredient that is produced and consumed throughout the world."

In an accompanying podcast presentation, Raquel Braz Assunção Botelho, PhD, discusses the potential benefits of green banana flour-based pasta for people with celiac disease

Banana Peanut Butter Ice Cream Sandwiches

It all started with some rotten bananas...

Of course the first thing you think to make with rotten bananas is banana bread, which was my plan. I was looking forward to a delicious gluten free banana bread. It was Sunday morning and I decided to whip up a loaf and have it with my coffee.

I began to collect my ingredients...brown rice flour...tapioca flour...potato starch...!!! Ah! I was out of potato starch! I could have run to the store but being that I had yet to have my coffee and I was quite the sight for sore eyes...I decided to save myself (and the rest of the world) the embarrassment and not make this gluten free...but now that I had deviated from my original plan, my creativity began flowing. Banana cake? Nah...Banana pudding...ick...cream pie? No. COOKIES?! Hmmm...

I googled banana cookies and found the following recipe, which sounded very original and I was intrigued.

Recipe from Annie's Eats.

Ingredients:

½ cup unsalted butter, at room temperature

1 cup sugar

1 egg, at room temperature

1 cup of mashed bananas (about 2 ½ large bananas)

1 tsp. baking soda

2 cups flour

pinch of salt

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. ground cloves

1 cup chocolate chips

Directions:

Preheat the oven to 350°. In the bowl of an electric mixer, cream the butter and the sugar together until light and fluffy. Add the egg and continue to beat until well incorporated.

In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which will in turn give the cookies their lift and rise.

Mix the banana mixture into the butter mixture. Mix together the flour, salt and spices and sift into the butter and banana mixture until just combined.

Fold chocolate chips into the batter. Drop into dollops on baking sheet lined with parchment paper. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

After I finished and let the cookies cool, they were still so soft. I waited for my taste tester to come over (aka my boyfriend Jon) to see what the verdict was.

"MMMMMMM!!!" says Jon.

"TELL ME THE TRUTH!" I said. The same old song and dance.

"They're great, but they are very soft and not in a regular soft cookie type of way." The truth comes out. Suddenly he has a great idea! "Make ice cream sandwiches!"

So I did.

Obviously, you can choose whatever type of ice cream you want (I made two or three with vanilla) but there's something about Bananas and Peanut Butter...perfection!

Stocked up!

Strawberry Rhubarb Pie

Over Memorial Day weekend I was lucky enough to be invited to stay with my roommate's uncle in Bridgehampton.

For anyone that is not from the Northeast, The Hampton's are where you strive to be from Memorial Day through Labor Day. It has the amenities of NYC with some of the most beautiful beaches on the east coast.

Being that Uncle Dave was being so benevolent, I knew that I would have to do what I do best and bake him something special so he would know how thankful we were.

Strawberry season had just began and rhubarb season was among us, so I knew it was time to take on the old classic.

The following recipe was simple, and I substituted a gluten free crust for a classic crust. I may be biased, but I think this crust is some of the best I have ever had, gluten free or not. The six other people I enjoyed this pie with agreed. Saying this pie was a hit is a complete understatement.

Ingredients

Crust (Taken from Gluten-Free Baking Classics by Annalise G. Roberts):
2 1/4 Cups Brown Rice Flour Mix*
4 tbsps sweet rice flour
2 tbsps granulated sugar
1 tsps xanthan gum
1/2 tsp salt
12 tbsps cold unsalted butter cut into small pieces
2 large eggs
4 tsps lemon juice

* 2 Parts Brown rice flour
   2/3 Part Potato starch (not potato flour!)
   1/3 Tapioca flour



Filling:
2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon Brown Rice Flour Mix
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons butter, cubed small
Large granule sugar


Directions:


1. Preheat over to 375°F.
2. Spray 9-inch pie pan with cooking spray. Dust with rice flour.
3. Mix flours, sugar, xantham gum and salt with a large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal.
4. Add egg and lemon juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into a ball, using your hands. Split dough in two. Put one half to the side. Put other half on wax paper. Top with a second sheet of wax paper and flatten and roll out to a 10 inch diameter. Remove top sheet of wax paper and invert dough into pie pan.
5. Bake pie crust for 10 minutes. Remove from oven and let cool.


Filling Preparation:

1. Preheat oven to 425°F.
2. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in large bowl.
3. Pour out into chilled crust. Dot the top of the filling with the butter.
4. Roll out the other piece of dough and place over filling. Crimp to seal edges. If you like, after rolling out dough you can cut to form a cross hatch pattern for top of pie.
5. Garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.  Let cool before serving.

Better late than never!

Good Morning/Afternoon...Sunday, June, 10th...wow.

I have been meaning to begin this blog for the past two years. Yes, that's right. TWO years. Somehow, life got in the way, but I am proud to say that this afternoon, My cup of coffee and I, are sitting at my outdoor bistro table, beginning my blog!

I guess it wouldn't be entirely true to say that this blog will be solely for the purpose of recipes and and my trials and tribulations in the kitchen, but that will be the main course. I am very into baking and the pastry arts, which I will begin studying on August 29th, 2012 at the Institute of Culinary Education in NYC. I'm sure the craziness that will ensue from 16 hours of night school, along with 40 hours of my desk job will also sprinkle it's way onto these pages.

Many recipes that I will post will be gluten free, being that is my prescribed diet for over five years, but a good amount will not be, as I am aware that some things will just never be the same without that protein.

I will also delve into nutritious meals and healthy alternatives to decadent desserts.

Basically you and I both will need to stick around to see where this goes! :D

I hope that you will enjoy following my blog and that it will inspire you to do what makes you happy!

Until next time...