Pereg Banana Flour (16 Oz) - Naturally Gluten Free, Multi-Purpose Flour Alternative - 100% Banana - Perfect for Baking Cookies, Cakes - Non-GMO

I love experimenting with various flours for baking, and I really liked the Pereg banana flour when I discovered in Sprouts stores. Then it wasn't available anymore in stores, so I ordered it from Amazon at a slightly higher price. I tried other brands and Pereg is definitely the best quality. Unfortunately now it isn't available on Amazon anymore, but I hope the company will make it available again.For me it's not a standalone flour or flour substitute. I like to mix it with gluten free flours (like almond) to add some starchiness. It works way better than using arrowroot starch or xanthan gum. The banana flour adds an unusual but delightful softness (dare I say even moistness) and fluffiness.I have use it successfully for many items, from pancakes to breads and microwave mug cakes.It does add some sweetness and a mild banana flavor (the green kind, not fully ripened), but the taste will be easily covered by other ingredients.I tried using it in smoothie bowls and protein fluffs, but I didn't think it added anything special in taste or consistency, except maybe some thickness.Otherwise I can mix it in yogurts and oatmeal, although it requires a lot of mixing to dissolve completely.

so gooood

I originally wrote my 3 star review on the Pereg website, but they only seem to post the 5 star reviews...thus I'm downgrading for deceptive practices.Here's my original take on the flour:The back of my package states per serving size (1/4 cup or 28g), there are 26 calories; however, when I visit the official website, it states there are almost 100 calories for the same amount. Why is there a difference?I baked muffins with this flour, using a recipe I built prior using nut flours. It worked well. It didn't taste like bananas which is what I expected, but I was pleased with the result.