To make Breadfruit flour, the fruits are cut in half, and the seed pod removed.  Then it is thinly sliced and dried in the sun for two days.  Once the slices are brittle, they are stone ground, and passed through a sieve to ensure uniformity of the granules.  It is always recommended that breadfruit flour be reconstituted with hot water before being added to your favorite recipe.

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Breadfruit Flour Makes Great Dough

Breadfruit flour is very versatile--- it can be used for pie dough, cookies, tart crust, flat bread pizza or even pasta!  See more here: Recipes

Here's one of our favorite Breadfruit Flour recipes...  when using the flour always add boiling water to reconstitute it.  We love dipping these in various sauces... try chutney!  Some of our friends sprinkle with hot sauce.

Breadfruit Parmesan and Crab Fritters          

Cheese and fish fritters are a popular Caribbean tradition. This combination of Parmesan cheese and crab adds a unique blend to puree of Breadfruit.  These fritters can be prepared up to four hours ahead and reheated, or even served at room temperature.

1 ½ cup of Breadfruit flour

1 garlic clove diced

¼ cup chopped chives

¼ cup chopped thyme

¼ cup diced sweet peppers

¼ cup chopped parsley

2 eggs (for mix)

2 eggs (beaten for pre-frier)

1 cup of all-purpose flour

(for pre-frier)

1 spoonful of melted butter

½ cup grated Parmesan

½ cup fresh crab shredded and de-shelled

As per traditional fresh Breadfruit recipes, make a puree with the Breadfruit flour adding boiling water to thicken.  Mix in all ingredients and form into tablespoon size balls. Dip each ball first into the beaten eggs and then roll in all purpose flour.  Fry in boiling oil to golden brown.

For More Recipes: CLICK HERE

Breadfruit Flour is a gluten free food.  Here's a recipe for a flour mix... you can get most of the additional ingredients like xanthan gum at specialty grocers or organic markets.

Homemade Gluten-Free Flour Mix

(makes about three cups)

This versatile mix can be used in almost every gluten-free recipe.  Use whenever your recipe calls for gluten-free flour.

1¼ cups of breadfruit flour

¾ cup sorghum flour

2/3 cup cornstarch

¼ cup potato starch

1 tablespoon + 1 teaspoon potato flour

1 teaspoon xanthan gum

Combine all the ingredients and store in an airtight container in the refrigerator.  Measure and use in your favorite recipes.  Scoop the flour from this artisan batch and use a knife to level off.  Do not tamp or press flour into measuring cup!

Islanders developed breadfruit flour as a means of preserving the fruit, which is available as a fresh crop only a few times a year.  Most recipes call for adding hot water to reconstitute the flour so it can then be used for Pasta, Pizza Dough, Pie Crust, Tart Crust, Cookies, Dumplings, Fritters, Flat Bread, and Crepes.  MORE INFO

Did you know that Breadfruit is partially responsible for the Mutiny on the Bounty?  Captain Bligh was under orders from the British Admiralty to bring samples of breadfruit to the Caribbean.  After 5 months and having collected 1,000 plants from various South Pacific Islands, the good captain and his supporters were forced to leave on a longboat.  Captain Bligh was sent on a second voyage, and he successfully brought the plants to St. Helena in the Caribbean.  He was awarded a medal by the Royal Society for his efforts.   MORE INFO.