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

Great for keto baking. Makes a lovely pastry ( 150g lupin flour, 100g butter, 1tsp baking powder, 2 eggs) really cripsy and easy to roll out. I also use this in combination with oat fibre,goldenflaxseed ground,psyllioum husk,eggs, baking powder to make a low carb bread. Also great in brownies and pancakes. ketoqueen has some great recipes for this flour

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.

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.

This flour tastes sort of like sunflower seeds, maybe pumpkin seeds. A very strong seed flavour. I would recommend pairing the flavour for maybe making homemade protein bars, alternative to oatcakes, homemade crackers, flatbread for dipping. I have only tried making tortillas so far and the taste was a bit overwhelming for me at first, but I can see a world where I just get used to it. It's my first attempt at making tortillas with this flour, I think something like a flatbread would be more suited for this flour.

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.

Good product. Great flour for low carb

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

Great for baking makes great rolls