Green Banana Flour

FDA Compliant

neutral, slightly earthy when baked; green banana flavor disappears with heat

Protein

110%

Absorption

100g

Per Cup

12mo

Shelf Life

Water absorption

110% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

Thirstier than most gluten-free flours — expect to add liquid when you swap to it. See the full spectrum →

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

Add 1/4 tsp xanthan gum or 3/4 tsp psyllium husk per cup. Use 3/4 cup green banana flour to replace 1 cup all-purpose flour. High resistant starch content.

When to Choose Green Banana Flour

Specialty gluten-free flours typically work best as a partial component in a blend (15–30% of total flour) rather than as the primary flour. Their distinctive nutritional profiles, flavors, or functional properties are assets at moderate amounts but can overpower texture and taste at higher percentages.

Common alternatives: For more neutral-flavored results, sorghum flour or oat flour are generally more versatile substitutes. For recipes where this flour’s flavor is a feature (earthy, nutty, or robust notes), it can be used at higher percentages.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Best For

PancakesMuffinsQuick Breads

How it compares to All-Purpose Flour

Protein

4%-61%

Absorption

110%+29%

Density

100g/cup-20%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Storage

cool dry place, refrigerate or freeze for longer storage. Approximately 12 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

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Where to Buy

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