When we first started this business it was because we had a passion for our health, sustainability and giving back in a bigger way than solely a for profit business. We saw a gap in the market and stumbled across a wonderful, unique and remarkable product in which had never been done before. We knew banana flour was special but, we never knew how far out of our comfort zone is would take us in the kitchen. From the beginning I have been more “savvy” on the business side of banana flour rather than the recipe development/cooking side of banana flour. But, as of recently we have had a lot of our supporters request new recipes, recipes for dinner, not sweets.
Oh boy, now we really have to get our cooking game face on. It’s been a wonderful experience stepping into the kitchen and putting our “skills” to use. I have been cooking everything with banana flour, from soups, fried chicken, chicken parm, naan to our latest creation…gnocchi. Personally I have never cooked gnocchi before pre or post banana flour so this was a huge mental hurdle to overcome. But, after finding a recipe I liked it was really fun to give it a go and the recipe turned out great! When cooking gluten free you definitely need a solid blend of multiple different flours to obtain the gluten like texture we all know and love. A lot of our supports have requested more of our recipes contain solely banana flour and for certain creations (brownies, cupcakes, pancakes, batters, etc.) that’s no problem but, when it comes to picky textures like pastas and breads we have found you almost have to blend a multiple of flours to obtain a consistent and desirable taste and texture. This is a pretty simple recipe that doesn’t require a lot knowledge, trust me, if I can make gnocchi…So can you!