For the study, researchers had study participants (50 of them without celiac disease, and 25 with celiac disease) compare whole wheat pasta made with eggs, with pasta made from green banana flour, egg whites, gums and water.
Both the testers with celiac disease and without celiac disease said that the banana flour pasta was overall better than the whole wheat pasta.
Gluten free pasta that tastes as good or better than wheat pasta? Sounds yummy! As a non-celiac, I’ve found that I prefer the rice pastas to the wheat pastas anyways, but I can’t help but think that the green banana pasta would be even healthier for you.
Now, how long before this stuff hits the shelf, do you think? The research was done in Brazil, so it could still be awhile before it hits U.S. stores. Things just take longer here, it seems. Would you give it a try?