SALADITOS Lupin Flour - High Protein, Low Carb & Keto Friendly, Vegan Flour Alternative, 1x400gr

Amazing for high protein bakes, doesn’t change the taste and handles exactly like regular flour. I use it to make mini protein choc chip muffins (use apple sauce & peanut butter to sweeten and make moist + vanilla extract)

This is yellow Lupin Flour, so when used in a low-carb recipe it will darken to the colour of ginger cake.Taste-wise, it is reminiscent of mild rye, so comes with a sourdough taste even if not using it for a sourdough recipe: slightly tangy and mildly bitter.That means in a cake recipe you need to add other strong flavours to balance it out, carrot cake, coffee cake, walnut cake, ginger cake, parkin, maltloaf, ect., would be perfect.If you *don't need a gluten-free flour* add 20g of vital wheat gluten to tighten the mixture.If you *do need gluten-free* you will need extra egg yolks or egg replacer and slightly less moisture to compensate otherwise it will be a very loose mix (which will collapse a bit after cooking) by simply swapping wheat for lupin flour.The texture of cakes after you cook them is moist and soft, like a pudding.

This flour tastes sort of like sunflower seeds, maybe pumpkin seeds. A very strong seed flavour. I would recommend pairing the flavour for maybe making homemade protein bars, alternative to oatcakes, homemade crackers, flatbread for dipping.I have only tried making tortillas so far and the taste was a bit overwhelming for me at first, but I can see a world where I just get used to it. It's my first attempt at making tortillas with this flour, I think something like a flatbread would be more suited for this flour.

I've been substituting a portion of my flour in my keto bakes with lupin flour, you'll be hearing about it more and more soon I'm sure... it's the new super food.Full of protein and nutrients, this flour is finely milled, there were a few larger lumps (smaller beans) but all perfectly edible or you could easily sieve them out.I've been substituting around 20-50% in various bakes and no bitter aftertaste so far. Has a lovely golden colour, i'm very excited for my cookies that are currently baking.

I just swap a small amount in any recipe. Nice addition of protein

Excellent for low carb diets. Made loads of bread with this.

I don’t usually leave feedback. I’ll only write a review if it’s an excellent or horrible experience. I’m a Spaniard and I’d like to support Spanish brands but unfortunately, this one was a horrible one. I’ve done everything to get rid of that extreme bitter taste, I’ve just put less than a cup of it and added so much more plain flour, but the taste was overpowering the whole mix, I kept adding more normal flour and I could still taste that bitterness. If you want to consume this, I think you’ll have to put only one tablespoon for every 3 cups of flour, which undermines the whole idea of substituting normal flour… I personally don’t like an ounce of it and won’t be buying again as I had to throw two packs of it! The second one was the same strong bitter taste. I was wondering how can people like this taste, TO ME IT IS INEDIBLE unless you put 1 tbsp for 3 cups of flour.

It was okay if you don't use it just as its own, but with the gluten-free mix, but for £6,40 now for 400g is not worth it guys, because when you blend too much the aftertaste just ruins the taste.