Breadfruit is the food of the future… it’s full of nutrients and energy! When incorporated into traditional recipes like pie dough or fritters it offers an amazing alternative to wheat. In fact when dried and ground into flour, it can be used in many gluten-free recipes that call for artisan or mixed non-gluten flours.
It can be used instead of wheat flour to make:
Pasta • Pizza Dough • Pie Crust • Tart Crust • Cookies
Dumplings • Fritters • Flat Bread • Crepes
Bread fruit flour is perfect in gluten free recipes.
In Hawaii, famed chef Roy Yamiguchi has experimented with entrees that incorporate breadfruit. And the Bread Fruit Institute is encouraging chefs and restaurants to create recipes to help popularize this incredible source of nutrition.
Bread fruit comes from a tree that is a member of the fig family. A half-cup serving is only 121 calories and is rich in fiber, potassium, phosphorus, calcium, copper and other beneficial nutrients. It’s texture and smell often remind people of fresh bread.
We recommend using bread fruit flour in combination with other ingredients to replace gluten. One positive side effect is that using non-gluten flours reduces preparation time since you don’t have to wait for dough to rise.
BREADFRUIT FLOUR RECIPES:
Click on the recipe below: