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

Amazing for high protein bakes, doesn’t change the taste and handles exactly like regular flour. I use it to make mini protein choc chip muffins (use apple sauce & peanut butter to sweeten and make moist + vanilla extract)

Excellent for low carb diets. Made loads of bread with this.

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.

Lupin flour is not easy to get in supermarkets or on the high street so I was delighted to find it here. It is the best flour, I think, for those with a propensity to make kidney stones. My first attempts to use it in cakes (where I used to use almond flour) have been a little stodgy so I think I will add a little more egg and liquid next time, but even at the moment they are very acceptable and I shalll be ordering more.

Perfect for keto baking

COELIACS BEWARE. This product has a gluten free logo on it, but on receiving it, it quite clearly stated that it ‘may contain’ gluten which is very dangerous for coeliacs.By law, in the uk, only foods that contain 20 parts per million (ppm) or less can be labelled as 'gluten free'.The gluten free logo needs to be removed and the pictures on the website need to be updated. Coeliacs cannot use this product.

It was okay if you don't use it just as its own, but with the gluten-free mix, but for £6,40 now for 400g is not worth it guys, because when you blend too much the aftertaste just ruins the taste.

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.