Lupin Flour

(Stephen Price (Lythix)) #1

Hey all,

Just wanted to share an ingredient I found recently. Lupin Flour.
I couldn’t believe it’s macros.
40% protein, 40% fibre and 4% carbs.
Also, it has an appetite suppressant apparently.

I made a yeast free bread in my bread machine but first try came out more like a cake. Edible but OMG one slice did me in. Had a slice at lunch and I still couldn’t eat at dinner time. Will try a mix of lupin and almond next time, and perhaps some yeast/sugar to make it rise more. (Apparently the sugar is eaten by the yeast)

I wondered why no one was talking about it and then found out 80% of the world’s lupin supply comes from where I live, Western Australia.

Anyone else tried it out?

(Cristian Lopez) #2

is it made out of the same stuff called “Brami” lupini beans

(Kristen Madeley) #3

I bought The Protein Co Protein Bread mix and it had lupin flour as the main ingredient. It was pretty tasty but afterwards I saw that it was a legume so I’m not sure it’s actually ok.
I’d love to find out more about it.

(Jo O) #4

A little explanation of breads.

If it doesn’t have the wheat gluten protein, it won’t rise the same way as yeast breads. It’s the gluten protein & yeast that creates the stretchy chewy airy texture.
The yeast eats the sugars in wheat flour to produce the gases that raises the dough. The gluten protein is the elastic structure that is like a ballon being pumped up with air. (kneading binds the proteins to increase that elasticity.). Yeast needs that balloon structure to trap the gases.

Normal wheat flour quick breads do not want the gluten proteins to bind up. It would make them tough. That’s why they almost all say not to stir or mix beyond necessary once the flour is added.
So…
Any flour substitutes without gluten will be a more like wheat flour quick breads. Like wheat flour recipes, baking powder or baking soda are the ingredients that react to acids/heat (or beaten egg whites) that creates the tiny bubbles that raises the dough.
Think scones, muffins, banana bread, cake or cookies.

Sorry…but we are just not going to get that crusty chewy French bread substitute in this WOE.
Unless there’s some food scientist out there working in a lab.

(Mark Rhodes) #5

I suspect that lupin being in the same family as the peanut which is also a legume will respond differently to different people just as peanuts cause inflammation in some people and not in others. As such, like natural peanut butter it will come down to individual choice.

(Stephen Price (Lythix)) #6

My wife had a slice of the failed lupin bread tonight. Seeing it had a dense cake like structure, she whipped some cream, added a few blue berries and poured on some sugar free maple syrup (Finally found some at Woolworths!) and it made an awesome desert.
So stuff the bread, next time I will add some extra erythritol and make it into either a desert or put them into muffin tins.
Don’t even like bread. Have you ever eaten bread with nothing on it? Boring.
:slight_smile:

(Ethan) #7

LUPINS!

(Erin Macfarland ) #8

Did it cause digestive discomfort?

(Stephen Price (Lythix)) #9

The lupin bread or the Monty python skit?

(Central Florida Bob ) #10

I think this is a great explanation about how bread works and wanted to thank you, but I can’t resist a quick comment about this:

I find it helpful to tell myself that while I enjoyed that food, (in my case, it was more the thick, chewy pizza crust than French bread) it’s like I became allergic to it and just can’t eat it anymore. Anaphylactic reactions to food can leave you in the Emergency Room; my allergy is slower than that.

When they’d bring donuts to work, I’d tell people, “Thanks, but I can’t have donuts. I’m allergic to them. They make me break out in fat”.

(Jo O) #11

Yep…we definitely need a mental/emotional shift from our old loves and learning to embrace new loves.

(Erin Macfarland ) #12

@Stephen you are hilarious!

(Mark Rhodes) #13

My wife on Saturday was telling the waitress to keep the potato, that they make her break out in fat. Not really funny until you realize she was buttering and salting her scallops and asparagus.

(Antya Markin) #14

Hey everyone! Just thought I’d mention that I’ve been using lupin flour in many of my queenketo.com recipes for a long time. I even have fettuccine pasta on the blog. I absolutely love it and it certainly does not cause any digestive issues - or my avid readers and IG followers (25k+) would have reported back. For those of you who want a keto/low carb sliced bread that doesn’t require 100s of eggs, check out my Amazing protein Bread. No lupin flour in that one :wink:

(Heather Meyer) #15

I used to make Keto Lupin Tortilla Chips… Lupin is great but i found i got gassy from it.I also found it had an interesting taste…kind of almost musty?? But im a super taster and i taste every little hint of any flavour.

I also found that it held a lot more moisture than almond flour so it was not an equal substitute 1:1. It behaves more like coconut flour in baked goods… so you need to alter your ratios of liquid ingridents in recipes. It makes bread quite dense and same with cake. I dont consider it an ultimate sub but it has its place if your ready to go through the process of figuring out how to alter recipes to make it work for you…