100% Sweet Lupin Flour, Non-GMO, All Purpose, Gluten Free, Vegan, Plant Protein, Low Carb Flour, Keto-Friendly, High Protein, Miracle Flour (1 Pack)

This is great keto-friendly flour since I am Keto. I like this flour and will continue to try it out in more recipes. It is slightly bitter to the taste when I tasted it raw from the bag, but when I used it as a blend with almond flour for my cookies, it was superb. The flour mixes with ease. We all agree that the flour was very easy to work with. I made cookies, pie crust, waffles, pancakes, pizza crust, and lupin crackers. Everything turned out amazing!! So glad that I finally found lupin flour that is made in the USA! The nutritional profile of this flour is amazing! Lupin flour is uniquely high in protein and dietary fiber and contains minimal starch and is low GI. The protein and fiber components of Lupin have excellent functional properties in food.INGREDIENTS: Non-GMO lupin flour.ALLERGENS: Lupin is a legume related to peanuts and soy.Pros:LOW CARB 1g net carbsHIGH PROTEIN 11g proteinHIGH FIBER 11g fiberRich in minerals and vitamins.Lupin is also a HIGHLY DIGESTIBLE food.ALL PURPOSE and can be used to make pastas, breads, cookies, muffins, and so much more!Lupin flour is RAW and can be used right out of the package - add a small scoop or two into your smoothie, shake, or yogurt to boost nutritional value!100% Non-GMO, pure Lupin flourGrown and made in USA, all-natural, and premium grade.Low Carb, Keto-friendly, Vegan, Gluten-Free, High Protein, High FiberCons:A little pricey, so I'd buy the 3-pack because it makes more sense price-wise.Would I recommend this? Absolutely!

KETO... I have 3 pack of this and don't use much in recipes as I only replace one half of the Almond Flour or Coconut Flour for Keto recipes. I have successfully used as as Pre-breading/dust before batter or egg to get the batter/egg to stick. This is in lieu of pre-all purpose flour done in same manner to get batters/egg to stick to surface of examples chicken fried minute steak, or fried veggies/fried zucchini slices/fried zucchini fritters, etc. that you want to bread. Use Lupin Flour (only with Lupin beans, no other additives=check labels) to dust/pre-bread item, then egg wash dip, then into top breading of crushed Pork Rinds that you have seasoned as you like.Also have used to make a batter with egg & seasonings to coat for fried mushrooms, fried pickles, fried shrimp.I think where people go wrong is to use this in large batch of 2 cups for a bread and it needs aid with Almond Flour or Coconut Flour or Oat Fiber or Vital Wheat gluten or KETO Protein Powder... to reduce some carb levels of those other ingredients or to use in smaller amounts as described for coating or batters.PERSONAL RECIPE: CJ's CHAFFLES --use about 1/2-1 tsp. Lupin Flour with 1/2 of mixed egg to make CHAFFLES... place 1-2 tsp Fiesta cheese on mini 4" waffle maker (like: DASH) then mixed 1/2 egg (flavored as you like savory or sweet) then another sprinkle of 1-2 tsp finer grate cheese, close lid of waffle maker for 2 and 1/2 to 3 minutes. Puffs slightly as cooks. Remove golden waffle carefully with fork. Keep warm or cool off on a rack. I've added Mexican flavors or Italian flavors/herbs to egg and left in waffle maker a bit longer to crisp up cheese even more and it becomes a great snack, top with pepperonis and mozzarella into toaster oven to make mini pizza. Or top with Smoked salmon, cream cheese, dill weed & onion for waffle bagel that was seasoned with "Everything But Bagel Seasoning" in the egg. Or add erythritol/powdered Swerve and bit of extract choice (banana, orange, pineapple, almond, hazelnut, coconut, vanilla, etc) for a SWEET waffle topped with KETO Ice cream to whipped cream to blueberries/strawberries. I also bought the DASH Waffle Bowl maker & used it to make Bacon Bowls to Sausage Bowls, hamburger bowls, that I added in 1 tsp of Lupin Flour. Great Keto vehicle for filling with salads, scrambled eggs, pizza toppings...USE IMAGINATION.I made a RECIPE Card for the BASIC MIRACLE DOUGH options/air fry/oven making.I am planning on creating a PASTA for Lasagna casserole, using this method. Pre-baking dough from recipe in large bake pan, (as like making enchilada/tortilla pre-bake) then cut to have one whole lasagna sheet per layer of pasta in 3 layer Lasagna. Special Treat. Wish me luck?

Has a mild flavor that disappears once you mix in other ingredients. Raw it has a bit of a dried bean taste. It seems to work well for savory and sweet baking. I am still experimenting with it. It did not raise my blood sugars.

Honestly had to try a few recipes before reviewing. I find the best use for this flour is "transport foods." Foods that are used in order to transport other flavors (chips, pizza crust, french fries, etc). I almost always used a blend of 2/1 lupin flour to unflavored protein isolate as the base of recipes. I just made a pizza the other night with it. 1.5 cups lupin flour and 5 scoops of protein powder...especially with the inulin activated yeast made one heck of a deep dish pizza. The crust was strong enough to support itself with toppings and when coated with butter/garlic the crust was fantastic. Browned just enough to make a a realistic look. Soft inside and even kept a good flavor/consistency after a night in the fridge as leftovers.Everything has some downside. Remember this ends up being high fiber.....very high fiber. I didn't really have the bloating or discomfort that artificial sweeteners and almond flour (disgusting/stomach nightmare) bring with them, but expect to have to go in the morning. It is fiber.....again....so not a bad thingPrice hurts............but non-gmo alternatives always hurt the wallet. Worth it to make the quality low carb alternatives to foods and enjoy baking again.

bought jan 23 and used it once. It was awful, bitter. didnt throw it away - wish I had . so i used it again today because was out of almond flour. it is still awful the word sweet lupin is very misleading. My one layer cake today had 6 Tbsp cocao and 1 cup mashed raspberries and you cant even taste the cocoa and berries because the lupin flour is so bitter.

Terribly disappointed in this lupin flour after all the hype I've heard on YouTube. It has a distinctly bitter aftertaste and does not rise as well as the Carrington Farms brand that I've been using in my keto bread recipes (none of the other ingredients have changed). This was a slightly better price per ounce, but it's not worth it when I lose time and ingredients due to poor quality.