Banana Flour Is the Latest Gluten-Free Flour Option #foodies #foodie #blog

With demand for gluten-free foods high and growing strong, the hunt is on for new non-wheat flours.

Alternative flours made from nuts, rice, coconuts, and tapioca are experiencing the strongest growth in a U.S. gluten-free flour market that grew by 10.8% in the last year, reaching $126 million as of May, according to SPINS (Schaumburg, IL). But banana flour, a newcomer to the U.S. market, may have what it takes to rise, brown, and bake with the best of them.

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