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  • Think of what we ourselves are doing. When we see that we are part of the problem, we can become part of the solution.
    Wangari Maathai

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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.

Be sure to visit our Breadfruit Blog

BREADFRUIT FLOUR RECIPES:
Click on the recipe below:

Breadfruit Parmesan and Crab Fritters

Garlic Naan

Crepes

Thin Crust Pizza Dough

Pie Dough

Haitian Rum Cake

Sweet Pastry Dough

Fruit Tart

Gingerbread Cookies

Gluten Free Shortbread Cookies

Soup Dumplings

Haitian Cereal

 

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