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Sustainable Breadfruit Flour, Green Banana Flour, Taro Flour

Resilient Roots creates sustainable flours and powders from Hawaiian grown produce. Flours are made from breadfruit ('ulu), taro, green banana. They also create sustainable powders from Hawaiian Turmeric and Moringa. Add these to your diet to boost your immune system and support Hawaii's local agriculture. 

 Resilient Roots Pancakes

Enjoy gluten-free breadfruit flour made on Kauai. This breadfruit ('ulu) flour has been made with sustainably harvested breadfruit from small farms on the island of Kauai. Resilient Roots uses low temperatures while drying and milling to preserve every ounce of nutrition that they can!

Breadfruit flour is high in carbohydrates and a good source of energy, protein, and fiber. High in vitamins including vitamin A and vitamin C, niacin, thiamine. This incredible flour is also rich in essential micro nutrients including iron, magnesium, potassium, calcium, carotenoids, and antioxidants. Total dietary fiber of breadfruit flour is three times higher than typical commercial bleached all-purpose flour.

How to Use Breadfruit Flour

  • Adds moisture and nutrition to gluten-free baking
  • Thicken soups and stews
  • Breading for frying or baking meats & vegetables
  • Adds texture, fiber and nutrition to smoothies and breakfast foods such as oatmeal and pancakes
  • Mix it in a bowl of oats, cereal or yogurt
  • Stir it in a hot turmeric and ginger tea or your favorite cold drink
  • Sprinkle over rice, salad or toast

Resilient Roots Breadfruit Flour

  • 100% breadfruit
  • NO additives. preservatives or anti-caking agents
  • 100% compostable packaging
  • Non-GMO
  • Vegan
  • Fair trade
  • Harvested, milled and packaged on KAUAI

Helpful Tips

Ulu flour absorbs more liquid than all-purpose (AP) or bread flours, so depending on the recipe used, one may need to add more liquid to compensate.

Suggested supplemental ratios

A recommended supplemental ratio of ‘ulu flour to AP flour is 50:50 in recipes that include a substantial amount of liquid and ingredients with combative flavorings (e.g. banana bread). A ratio of 30:70 ‘ulu flour to AP flour is recommended for recipes that call for less liquid and/or little to no additional flavorings (e.g. pizza dough, shortbread), unless stronger ‘ulu aroma and flavor are desired.