Study gives thumbs-up to gluten-free pasta made from banana flour

A study found the taste of gluten-free pasta made using green banana flour was preferred over that of regular whole-wheat pasta, University of Brazil researchers said. The banana pasta had a significantly lower fat content, and taste testers who compared the two said there was a difference in appearance, flavor, aroma and quality. http://www.upi.com/Health_News/2012/06/24/Banana-flour-touted-for-gluten-free-pasta/UPI-78681340583738/