GN.76.0010
Hawaiian
Breadfruit Flour — Modern Application
I · Origin
Modern Hawaiian
II · Description
Breadfruit flour is the modern adaptation of ancient ʻulu: breadfruit is dried and ground into a gluten-free flour used for baking (pancakes, bread, cookies). The flour is nutty, slightly sweet, and naturally gluten-free. The breadfruit flour movement connects to the broader Hawaiian food sovereignty effort: using Hawaiian-grown starches to replace imported wheat and rice.
I
General
II
Preparation
III
Chef Philosophy
IV
Hawaiian Proteins Mains
V
Wet Heat
VI
Deep Water Bottomfish
VII
Foundational Technique Earth Oven
VIII
Fried Dough
IX
Frozen Dessert
X
Hawaiian Shellfish
V · Quality Hierarchy
Breadfruit flour pancakes: nutty, slightly sweet, gluten-free.
VI · Sensory Tests
visual: pale, fine flour. Aroma: nutty, slightly sweet. Texture: slightly denser than wheat flour. Taste: nutty, mild, breadfruit character.
VII · Where the Dish Lives or Dies
The drying process. The breadfruit must be thoroughly dried before grinding or the flour moulds.