Bulk Breadfruit Flour (5 lbs.)
Sale price
Price
$50.00
Regular price
Unit price
per
Click here to read: A User’s Guide to ʻUlu Flour
Click here to read: ‘Ulu Flour Production A Visual Flowchart
Our breadfruit is harvested at the...
Click here to read: A User’s Guide to ʻUlu Flour
Click here to read: ‘Ulu Flour Production A Visual Flowchart
Our breadfruit is harvested at the optimal maturity stage to produce a flour that is grown and manufactured in Hawaiʻi, nutrient-rich, delicious, and faintly sweet and fruity.
Peeled vs. Whole ʻUlu Flour
Our "peeled" flour is made with fruit that has been peeled and cored to create a white or light yellow color, similar to all purpose flour. Our "whole" flour is made with the entire fruit – peels and cores included – for extra fiber and more of a "whole wheat" color, taste and texture.
Why use ‘ulu flour?
‘Ulu is a carbon capturing starchy tropical fruit and one of the best gluten free flours around. Not only does it provide a wonderful texture in baked goods, it is an incredible soup and sauce thickener! It is nutritious, allergen free, and sustainable.
We have a collection of breadfruit flour recipes that will provide you with confidence for using this incredible product in the kitchen if you are not already familiar. You may find that it is the best tasting gluten free flour you have ever had!
One of the best breadfruit flour recipes for learning how to use ‘ulu flour is ‘ulu pancakes.
Have ‘ulu flour shipped directly to your home in one of our eco-friendly food boxes with minimal packaging!
United StatesI made oatmeal bars. I substituted 1/3 cup breadfruit flour and 2/3 cup wheat flour. Very tasty
United StatesI'm always in search for great gluten-free flours to bake with, and 'ulu flour is perfect for bringing into the mix! We appreciate the 'Ulu Cooperative for making this available to us... long live 'ulu!
United StatesAfter ordering and being assigned a date to pick up at the Hilo warehouse, things were extremely smooth. The flour was ready when I arrived and pick up couldnʻt have been simpler. We used the flour for a couple of class projects and our students were excited to try a new product that was grown on island. We hope to keep trying new recipes with the flour. It has a great, nutty taste that can provide depth to almost any dish. If working without cutting in all-purpose flour, the dough becomes much more brittle and will require a thickener like xanthan gum or egg yolks to help hold together.
United StatesFlour is really great. Try substitute it in for wheat flour in this cornbread recipe: http://domesticfits.com/2013/09/30/jamaican-coconut-cornbread/
