Lupina Organic Gluten-Free Lupin Flour – Pack 2 –16 oz- High-Protein, High-Fiber, Low-Carb Plant-Based Flour – Non-GMO Vegan Superfood for Baking, Smoothies & Healthy Cooking

Good quality. Excellent tast

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 planted my lupina seeds 4 days ago and they have already germinated and are about half inch high. I'll put them under the grow lights now and I bet they will be beautiful.

Love that it's organic. Compared to Kaizen brand (not organic) it seems more gritty or something that makes me want to sift it into my recipes. Wish Kaizen was organic. Either way I love Lupin flour. It's the only bread recipe I use for all my own baked goods. The protein makes me feel better about consuming bread again. The tangy flavor blends perfectly with all my sourdough baking. Enjoy!

This flour is horrible tasting imo if you use it in excess IE for baking a cake or something sweet DON"T do it! However my husband was determined to have us use at least the small bag i bought because he didn't want to waste it. Well he tricked me into trying something with it. He has made breaded pork chops, breaded chicken breast, breaded cubed steak, and we even have made FRIED green tomatoes. The first time he made something he did not tell me what the breading was but i suspected it to be the lupin flour since it was sitting on the counter... I smelled the food and was like "hmm, it smells normal" so i tried it and devoured it! I have not had any breaded foods since going keto at the start of this year because TBH almond flour and/or coconut flour just isn't great for breading IMO. If you use too much of this flour though it can DEFINITELY cause a gag reaction LOL 😂 which is why i say use it sparingly. It is low carb and low calorie which is a win win, because as i get smaller on low carb i have had to start counting calories to continue going towards my goal.

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!

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.

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!