- Organic Gluten-Free Lupin Flour – Pack 1–16 oz- High-Protein, High-Fiber, Low-Carb Plant-Based Flour – Non-GMO Vegan Superfood for Baking, Smoothies & Healthy Cooking

As a Louisiana girl, I was on a quest to find a low carb "flour" to make a roux that would make a great gravy and gumbo. Well, this is it! I make the roux with butter and the lupin flour. As you can see from the pic, it looks a little "lumpy and dry", but the end product is fabulous! It makes a rich, flavorful gravy/gumbo. I have used it for chicken, turkey, and seafood gumbos, as well as etoufee. If you have been missing a good flour alternative when cooking, this is it!

Works great in low carb cooking. High carbs but super high fiber. Great way to incorporate a legume in your diet with almost no net carbs.

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!

Lupin flour is a great way add extra texture and substance to low carb baked goods. Can be used to substitute for up to 40-50% of almond flour in a recipe and still be very low carb. Unto itself, it has a somewhat bitter taste, but in any recipe with a sweetener it is really not noticeable. I was tired of the taste and texture of almond flour alone, and lupin flour adds body and great texture to low carb, keto recipes. And you don’t need that much. Can do up to 40-50% substitute but even 20-25% makes a noticeable improvement. It is pricey, but you don’t need much, and almond flour is pricey too.

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

This flour has a bitter after taste that takes some getting used too. However, it is a good option for those living a low carb or gluten free lifestyle.

Crazy high protein to fat/carb ratio. I made a macro friendly chocolate brownie (with icing) with this flour and it's divine. I've tried cooking the Lupin bean from both dried and a can, and this is my favorite way to use it.

This is a super nutritious high protein, low net carb flour great for baking my Keto treats. I use this in a 50/50 or 40/60 ratio with almond flour to cut the total carbs down with added nutrition in my Keto cupcakes, muffins, hamburger/hotdog buns, chocolate chip cookies, and believe it or not Keto waffles which are actually called chaffles (shredded cheese + egg + tablespoon of lupin flour + savory or sweet seasonings). There is no bitter after taste with the finished goods once they are baked, but don't lick the spoon because it will taste bitter! The color of the cookies or muffins also seems very normal with this flour. There is only 1 net carb per serving (1 quarter cup) of 12 total carbs - 11 grams of fiber = 1 net carb. When I substitute half of the almond flour in recipes with this, definitely adds more fiber and cuts the total carbs in whatever you are using it for without sacrificing the taste. It would be nice if this were less expensive, but if it helps me to stay on Keto so I can enjoy my treats without the guilt, then it is worth it!