Lupin flour was a random discovery at the store when I was looking for soy flour. It is high in protein, magnesium, and zinc, but since I don’t track any of my food intake/calories I don’t know what this means for me in the grand scheme of things. I like to think it’s good for me, and I suppose it is, but don’t take my word for it, ask Google, or maybe some person who says they almost became a nutritionist in their twitter bio. I digress.
The taste is pretty strong, so I’d go light on the dosage to begin with. I also noticed that it definitely turned my batter quite yellow, but in the end the cake looked pretty regular in color.
Use it for anything that has flour, although in small quanitites. Just substitute a quarter/some random small amount of flour first and see how you like the taste and how it changes the texture for you.
The packaging says that up to 15% of the flour can be replaced, where 60g of lupin flour replace 100g of flour.
It can also can be used as an egg substitute by combining 1 tbsp of the flour with 2 tbsp water to replace one egg.
Recipes to try
I have personally used this flour in raspberry cake as well as in pancakes, and thought both turned out great. As is the case with most ‘alternative’ flours, I think it is worth it to just taste it and play around with it and see what happens.
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