LupinaLupin Flour

I am in love! I have been using almond flour for years to make keto pizza, bagels, wraps, cookies, etc...and i do love it but decided to give the lupin flour a try and boy am i glad i did. It is so close to eating a white flour pizza and bread. The consistency is doughy and crisp at the edges. The one thing i recommend is adding water to the mix when in the mixer until it is soft and doughy as well as olive oil. It is very dense and very hard to work with so you need that moisture to get it to rolls out easy and make sure you roll it in flour on your counter when the dough ready to roll, it makes it not stick, also keep wetting your hands in warm to hot water so it doesn't stick to your skin. Other than that I use xanthum gum to make it extra chewy like gluten pizza, i use baking powder, eggs and apple cider vinegar. I did not use any other flour to the mix as some people suggest, I just add some salt and trader joe's everything but the bagel seasoning and the flavor is delicious and not bitter as some say. It fills you up so fast and you will be full for awhile, all the fiber is really great just don't overdue it or it could upset your tummy!

This flour is horrible tasting imo if you use it in excess IE for baking a cake or something sweet DON"T do it! However my husband was determined to have us use at least the small bag i bought because he didn't want to waste it. Well he tricked me into trying something with it. He has made breaded pork chops, breaded chicken breast, breaded cubed steak, and we even have made FRIED green tomatoes.The first time he made something he did not tell me what the breading was but i suspected it to be the lupin flour since it was sitting on the counter... I smelled the food and was like "hmm, it smells normal" so i tried it and devoured it! I have not had any breaded foods since going keto at the start of this year because TBH almond flour and/or coconut flour just isn't great for breading IMO. If you use too much of this flour though it can DEFINITELY cause a gag reaction LOL 😂 which is why i say use it sparingly. It is low carb and low calorie which is a win win, because as i get smaller on low carb i have had to start counting calories to continue going towards my goal.

I hunt constantly for superfood substitutions that can be made. I’ve been baking a lot lately and lupin flour is so packed with protein and fiber per calorie it’s an amazing potential food item. It is however very hard to realize that potential. I have made pizzelle, chocolate chip cookies, bread, flatbreads, and breading for meat from the lupin flour so far. Here is what you need to know. First of all, wet lupin flour is way stickier than normal flour and is almost super glue level sticky. It makes it very hard to work with. Lupin flour is also a little bitter (what we eat has been designed to be less better than a normal ground lupin pod would be but it’s still for a bitter bite to it). The sticky mess and flavor make it hard to balance.In bread:1. Even if you cut the bread down to 1/3 lupin it will just barely rise. The density and the sticky ness appear to keep it from developing the air bubbles yeast should create. I’ve had equally no luck using baking soda or powder. For now, large fluffy lupin loafs elude me.Sweets:In cookies lupin has amazing potential. Mix it with pb2 ( just a little not a lot) and that bitter taste will be disguised by peanut butter and you’ll be eating peanut butter cookies. That are by any measure, a health food due to Lupins nutrient packed properties.Butter, Lupins, Amy’s sugar free chocolate chips, brown sugar swerve, and bake. No sugar. Tons of protein and fiber. Amazing peanut butter chocolate chip cookies. Bam.

I love everything about this flour.I am always conscious about unhealthy carbs.This flour is amazing!Tasted delicious!No bitterness Fast delivery.My morning breakfast Fresh banana and this flour pancaces makes my day!

Reliably good quality. Quantity for the money in relation to quality of product is the best available. Would like to find an even bigger bag. Keto bakers need to have this in their cabinet. This makes the best keto pasta.

Did not like working with this

Well there’s a lot of recipes out there I discovered for the use of this flour but it Has to be milled properly otherwise it can be very bitter this is supposed to be a sweet white so that’s why I tried it and I was not disappointed. You may/do have to add something like cinnamon or cardamom, keto sugar or lemon or something to counteract the tiny bitterness if you can handle the bitterness fine I didn’t want to even give it a try I made a loaf of Lupin bread by going by “the keto kitchen” on YouTube recipe instead of using cardamom I used everything but the bagel seasoning and my bread came out amazing I can’t wait to make some cinnamon coffee cake with it or some lemon loaf that will definitely drowned out any bitterness I can’t believe it after two years on keto I am happy once again! I was getting so 😑 bored yeah I recommend

We’ve been Keto for years. We take a week off here and there...usually right after our annual Dr. visit where she marvels at our 71 year old bodies: no diabetes. No high BP, no high cholesterol.And what we ALWAYS snarf down on our week of carbs holiday is POPOVERS. I’ve tried so many recipes for low carb baked goods, and too often I’d rather just go without, since the taste is so disappointing.And then I bought Carolyn Ketchum’ s ultimate Guide to Keto baking. She highly recommends lupin flour for popovers. So I decided to give Keto popovers one last shot. AMAZING! We will now have popovers every week!!👏🏻👏🏻👏🏻👏🏻If you decide to give her recipe a try... here’s a tip: if you leave the blender run for a few minutes (she says till blended but I let it go for 3 minutes) your popovers will rise as tho they are made with wheat flour and actually have that signature hole in the center!