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!

I bought this product to use in a keto-tortilla recipe. And it works so perfectly! OMG, my tortillas are delicious! So far all 3 batches have turned out great -- the texture and density and flexibility are just spot on! Taste is more wheat-y than corn-y, but there's no grassy, pea taste at all. (And if they're a little purple, from the psyllium, hey . . . tomatoes and potatoes and corn chips can be purple -- my tortillas can too, right?) Anyway, I'm so excited to have a (delicious!) keto flatbread substitute to wrap around carnitas and tacos! After 3 (long!) years, I can finally have a burrito, again! I can't wait to try enchiladas -- I've really missed enchiladas.Several years ago, I tried another brand of lupin flour, but we just couldn't tolerate the taste. The grassy, pea taste I mentioned was so strong it overpowered everything. We threw the whole bag out. But since then I've read up on lupin flour, and discovered A) there are several kinds of lupin flour -- you want to use the "sweet, white" kind, (like this brand!) and B) 'DON'T use more than about 25% lupin in your flour-substitute-mix.'So now, using this excellent brand of lupin flour, my tortillas taste GREAT! (thanks for the recipe, Serious Keto!) None of the problems I had earlier. I highly highly recommend it. Give it a shot -- I'm really glad I did.

Flour worked exactly as wheat flour but is very expensive for the amount. Prohibits broader use such as breads or biscuits. I made linguini with it. Can't spell!!

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?