Lupin Flour (3 lb) Low-Carb Flour, 1g Net Carbs Per Serving, Improve Keto-Friendly Baked Goods, High in Protein and Fiber, Keto, Gluten-Free, Non-GMO Sourced

This lupin flour is a game changer! It’s super fine, blends beautifully into doughs and batters, and gives my keto baked goods a soft, fluffy texture without adding carbs. I love that it has only 1g net carbs per serving and is high in both protein and fiber — it keeps my recipes light but still satisfying. The 3 lb bag is a great value, and the quality is consistently excellent. It’s non-GMO, gluten-free, and works perfectly in pancakes, cookies, breads, and even savory recipes.

The other brand I've bought was obviously yellow-orange. Both taste fine to me and my wife, so I guess those to whom it tastes bitter are genetically disposed. This brand worked like the other as a direct substitute for an equal amount of coconut flour. Update: it is possible to use too much lupin flour. In most attempts I used the same amount of lupin flour as I would coconut flour. In trying to make rolls half gluten flour and half lupin gave great rise with yeast and good flavor. But of course the gluten made it bit chewy. The next try was 5:1 lupin to gluten. It rose poorly, was very dense, and had the undesirable after taste others have reported with lupin. The taste was masked by a lot of butter or a cheesy air-fried chicken nugget. UPDATE 2: yeast rolls with ⅓ lupin flour, ⅓ gluten fiber, ⅓ oat fiber made the best dough I've had since ditching wheat flour, the flavor was very good, texture slightly chewy, rise was great. It needs more work but that was an excellent result overall.

An interesting product. It tastes pretty darn good. I wasn't expecting that. It didn't initially strike me as that good. Cooking it (as a mug cake bread) smelled really eggy. Letting the bread sit for a couple minutes changed that from smelling so eggy. And the taste, very smooth. I did notvyoast, just made a ham sandwich with mayo and cheese. Was great. I'm sold!

Great lupin flour! I just started using this in my low carb baking. Here is a tip, to get rid of the strong smell and taste of bean, cut this with other flours like almond four for desserts and if making bread, cut it with other low carb flours. For desserts I use a combo of allulose, Splenda and monk fruit and that takes care of it.

After receiving the item, my husband and I made a loaf of bread. It was easy to use, smelled wonderful, and baked wonderfully. The texture of the bread was great; my only downfall was that I did not use enough of a binding agent, so bake with that in mind!

I do not notice a distinct smell or taste.It works for what I want it for

I bake with this flour so I can feel less bad about eatting the the cookies I bake for the kids and holidays lol. The ammount of carbs isnt empty its fiber and there is protein and its gluten free, Im gluten intolerant. Obviously the sugar I put in the baked goods makes it bad for you. Anyways, they used to sell this at walmart, but not anymore. I didnt experience a "bitter" taste like other. It has more of a metalic taste to me. But if I think oh Im eating beans then I recognize it as that. And if you add enough sugar or icing on top of the cookies its not noticable at all and makes the most moist baked treats! I make gingerbread cookies with molasses and spices with this and everyone loves them. I think it actually increases the flavor of the molasses and gingerbread.

When I look at the rating of all brands of lupin flour, they are pretty much the same, 75%-5, 15%-4, 15%- 3 and under. It's about genetics. It seems that a specific gene determines how you perceive the taste of bitterness, the TAS2R38 gene to be exact. That might account for the similar ratings and how some really like lupin flour and others cannot take the bitterness. It tastes like biting into a raw bean. I have not cooked with it yet but I will probably tolerate it because bitter vegetables are tasty to me. You will probably have to take the plunge and try it. But if you do not like the bitterness of vegetables like kale, greens, broccoli, you might not like lupin flour.