Lupin Flour - High Protein, Low Carb & Keto Friendly, Vegan Flour Alternative, 1x400gr

This is a great low-carb alternative to normal flour. It works fine if you are making pancakes, Yorkshire pudding or keto bread, (instead of almond flour). It is a very light and fine texture and very yellow in colour, so expect whatever you are making to be yellowtail in colour! It has very little flavour, unlike almond flour, so whatever you are mixing it with, will be the flavour rather than the flour.

The order arrived on time, I was very impressed, and the quality was excellent.

I bought this to use as substitute for wheat flour in some recipes. So far I have added it in banana bread. I used 3 flours: oat, almond and then some of this in equal parts so didn’t notice the exact taste. I did notice that there were some tiny lumps as I didn’t sieve the lupin. I’ve used oat & almond combination many times so I knew the lumps came from the lupin. Other than that my banana bread tasted good Will make sure to sieve next time and as it was an intro, will use more in another recipe to get the full effect/taste of the flour but I don’t think I’ll use it on its own. Happy to have a new gluten free alternative.

First time trying and it bakes really nicely. As long as you follow the recipe for what you are making with the flour it's a great substitute for ordinary flour or Almond and Coconut flour. The slight bitterness is there but not enough to spoil taste. Quite a dense texture from cooked. Good value as price very good.

Perfect for baking

This is yellow Lupin Flour, so when used in a low-carb recipe it will darken to the colour of ginger cake. Taste-wise, it is reminiscent of mild rye, so comes with a sourdough taste even if not using it for a sourdough recipe: slightly tangy and mildly bitter. That means in a cake recipe you need to add other strong flavours to balance it out, carrot cake, coffee cake, walnut cake, ginger cake, parkin, maltloaf, ect., would be perfect. If you *don't need a gluten-free flour* add 20g of vital wheat gluten to tighten the mixture. If you *do need gluten-free* you will need extra egg yolks or egg replacer and slightly less moisture to compensate otherwise it will be a very loose mix (which will collapse a bit after cooking) by simply swapping wheat for lupin flour. The texture of cakes after you cook them is moist and soft, like a pudding.

Unfortunately it has a bit unpleasant smell and some aftertaste it's eatible but almond flour tastes and smell better

I recently discovered this flour and I absolutely love it! It's full of good stuff - high protein, fibre, iron, vitamins and minerals - and tastes good too! It's also low carb and gluten free, making it perfect for me (I suffer from IBS), gluten intolerants and keto dieters. I use it for both savoury & sweet recipes (its saltiness combines very well with chocolate) and it's an excellent flour substitute. Great value, highly recommended!