Guide To Lupin Flour || The Keto Kitchen

Lupin Flour is a keto, paleo and other low carb diet friendly ingredient.
But how do you use it????
Whilst it is finally starting to hit mainstream, which means more people want to use it, there still isn't a lot of information on how to do so.

In the last few years I have been experimenting with Lupin Flour in a bid to figure out how I can utilize it in my keto cooking.
In this guide I'll explain where it comes from, it's smell, it's texture, it's taste, the price and most importantly how you use it when baking.

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LUPIN FLOUR:
I have since moved to a new lupin flour - I am currently using Miracle Flour and highly recommend it!
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#LupinFlour

[HeavenlyFan]

Really fascinating. One of my viewers recommended your channel as I've just started experimenting on Lupin flour recently. I bought the same brand of the flour but find it overpowering when used 100% in recipes. However, when blended with other flours it seems to improve the texture greatly (similar findings as yours). It is still a hard ingredient to source in the UK (in both selection and prices) but it has great potentials. Thank you for a very informative video.

[Charleyaway]

Thanks for taking one for the team!!!! I appreciate the time it took you to make all the loaves and preparing the video for the rest of us!

[gregorybiggs]

Brilliant videos! I have also been watching the YouTube channel "I Don't Sugar Coat". She appears to have gotten past the shortcomings of Lupin flour by using baking soda, instant yeast with a little honey to feed it, Gluten and Oat fiber. Please take an afternoon to watch her videos and see if her stuff might enhance yours. Thanks again!

[HelloHello-zvqb]

6:22 Making your own lupin flour: To make lupine flour, lupine beans are pressed into flakes. They are then soaked in water to increase digestibility. During this process, the milky liquid containing lupine’s high-quality protein is extracted. The liquid is then evaporated, forming a powder that can be used as lupine flour.

[vociferonheraldofthewinter]

I'm in love with this stuff. I now have the best keto pizza crust that I've ever had in my life. It's not the best pizza crust ever, but the best keto.

It really does seem to work best when I work it into almond flour recipes. For one, it cuts the cost considerably over using straight lupin. For another, there are no weird flavors from either flour when you mix them together.

But it's with texture that the almond flour/lupin flour mix wins. It's not as coarse and crumbly as straight almond flour, but straight lupin flour is very light.

So you can switch up the ratios to get the proper texture.

30% lupin to 70% almond flour will get you a heavier, denser, cornbread-like consistency.
50%/50% is dead on for muffins and sandwich bread.
60% lupin/40% almond will yield a good cake. (I have to experiment more with this one. Cake textures can vary wildly and there's a vast difference between Angelfood Cake and a regular box birthday cake. So it's going to be a bit different depending on what I'm looking for.)

I've found that I *must* use xanthn gum when using lutin, even if I'm using an almond flour recipe that doesn't call for it. Everything crumbles apart without it.

[TrishTruitt]

When did Daniel Radcliffe start a Keto channel?
Seriously, thanks for this in-depth, taste-test, experiment you did w/Lupin Flour. I'm really interested since I have to minimize nuts, so I' love more on how to use with coconut flour recipes.

[dianafoot]

I've been using lupin flour for many years (I love the Lopino brand--no bitterness and really nice texture). In this video, you substitute lupin flour 1:1 to replace some amount of the almond flour in each trial. Since the two flours (almond and lupin) absorb liquid at vastly different rates, I'd like to see you adjust the liquid amounts to reflect that. I make an amazing "biscuit" with lupin as the only flour, that uses the proper proportions of liquid, egg, and oil, and it is fantastic. It makes sense that if you don't adjust the liquid to reflect the absorbency of the flour you are replacing, you'll get worse and worse outcomes.

[caw]

Thank you for this video. I bought the bag of Housiers Farm lupin flour from amazon. I was making cheese sauce for the cauliflower and I replaced half of the plain flour with this lupin flour. It thickened the sauce lovely and gave it a very nice golden colour. I didn't notice any bitter taste but it did taste different. I would say it was nutty - not at all unpleasant.

[daniellesoolum]

Your thorough planning of demonstrating a "Lupin Transition" into our kitchens is well received. Appreciations to you!

[KetoCookbooksCorner]

*Your guide to lupin flour is so comprehensive and easy to follow. Thanks for introducing us to this fantastic ingredient!*

[theresebrandser]

As a baker, and someone that’s new to lupin flour, this was hugely helpful! You have a new subscriber :)

[kristinj]

Finally solid information about lupin flour! Thank you so much. I'm really excited to try your recipes and any others you come up with.
So happy you did this video!!

[deboramartins]

Hello there! First of all, thank you so much for sharing these gold tips you've learned from your experience! The conversion rule for substitution of flours on recipes is very useful. I'm going to try it out. 🙂
I'm portuguese, a low carb/ keto enthusiast, health professional, and a experimental cook also.
You know, i live in the mediterranian region and it's extremely usual to find lupin beans "treated"(processed with water and salt) for eat like olives, side to a beer or another drink on a pub/snack bar. But there is no tradition of using lupin flour.
I stumbled upon this stuff on Supermarket doing one of my favorite hobbies, reading labels (😂😂😂), and found it pretty fantastic (on macros, as you said) and affordable (about 10€/kg). I took 400g.
Later I tried directely from the package and felt that bitter taste (reminded me flaxseed powder), and this kept me from trying this flour on recipes for a couple months. Actually, someday I was making crispy crust chicken (until that day with a mixture of almond flour and parmesan cheese) when i found out almond flour was running out. So I tried the plain lupin flour, just after passing fillets (chicken breast) on egg, and then fried/grilled with a bit of oil. Oh my God!!!! That's the best crispy crust ever!! It became light, dry and crispy although homemade, and totally delicious because the temperature change was enough for take that bitter taste out! 😀 I hope you find this tip useful 😉

[nomansvan]

I’ll take your word on the salty dog food. Very informative. First time I’ve seen your channel, will check out the rest. Thank you.

[afafakladious]

Lupine is very very familiar in Egypt and it was a famous food in Egypt since the pharaohs time
Very delicious 😋 and nutritious and so cheap over there 👉
I eat it regularly since I was child born and raised in Egypt 🇪🇬

[mdz]

Great video. I use Lupin in most of my recipes in combination with other flours. I find it great in savoury baking where I want to avoid a sweet or coconut taste. Tortillas, bread, pastry etc. As you mentioned in Australia it is an affordable low carb flour. The Lupin co. does have a few recipes on their web site. I first started there for ideas, now I just adapt any low carb recipe. Liquid levels ( ie water, cream, milk etc) and baking powder do need to be modified if using more than 25% Lupin in a recipe not designed for its use. Rocks are not fun to chew on😊

[rebeccabrown]

My first experience with Lupin Flour was trying a pancake recipe. The author of the recipe used 100 percent lupin flour and my pancakes turned out extremely bitter and I maybe got through 1 pancake. Since that terrible result, my Miracle Flour has sat on my shelf. I’ll have to give it another try since your excellent explanation of combining lupin with other Keto flours like almond. Thank you for all the time you took! Your efforts are very much appreciated!

[CLOUDSINTHEKITCHEN]

I made lupin beans. I mean i bought the dried beans and decided to make it myself. A lot of mixed info online. It was a palarva and i soaked, boiled and changed the water 3 times a day for 8 days before i could leave it in brine. I like it as we are used to eat it as a snack at home. In brasil and portugal is called Tremoço. YUM. I have made falafels with it (after brined) and it is delicious.

[lindapotter]

Hi, love the video! For your followers who live on the Continent (Europe)I have found sweet white lupin flour - no bitterness. It is made in France and sold in Spain online at a company called Nuritas. The brand is Priméal. The price is about 10 to 11euros for a kilo
Thanks for your research. I learned a lot.

[samanthabriden]

Extremely well done video. I'm a full-time keto food blogger. I've been baking low-carb recipes for 7 years now, yet I still learned plenty from your video! I've been doing a lot of bread experimentation lately so I ordered lupin a little while ago to add to some of my recipes. I'm very glad to hear I bought the sweet kind of lupin..so less bitterness! I'm exciting to try out some new recipe ideas.. Thanks!