🌟 Elevate Your Baking Game with Lupin Flour!
Modern Mountain Lupin Flour is a low-carb, gluten-free flour option that contains only 1g net carbs per serving, making it perfect for keto dieters. With 12g of protein and 11g of fiber per serving, it offers a nutritious alternative to traditional flours. Additionally, it supports social causes through its baking scholarship and environmental donations.
I**E
Great Flavor
After receiving the item, my husband and I made a loaf of bread. It was easy to use, smelled wonderful, and baked wonderfully. The texture of the bread was great; my only downfall was that I did not use enough of a binding agent, so bake with that in mind!
K**S
Great value and delicious for keto cooking
I had never heard of this flour but purchased it for my low carb recipes… it’s fantastic! I love how smooth it is in my recipes, and the taste is delicious! I ordered the Lupin pasta rice after this and love it too!
J**.
Great for mixing with other flour
Used this mainly for savory recipes and it leaves a bitter aftertaste unless you cut it with another flour. That being said it's pretty damn healthy and it works for both sweet and savory recipes.
C**I
Best bargain for lupin flour out there
The best for keto cooking. Not bitter and a great price!
A**O
Whiter than the other brand I've bought
The other brand I've bought was obviously yellow-orange. Both taste fine to me and my wife, so I guess those to whom it tastes bitter are genetically disposed. This brand worked like the other as a direct substitute for an equal amount of coconut flour.Update: it is possible to use too much lupin flour. In most attempts I used the same amount of lupin flour as I would coconut flour. In trying to make rolls half gluten flour and half lupin gave great rise with yeast and good flavor. But of course the gluten made it bit chewy. The next try was 5:1 lupin to gluten. It rose poorly, was very dense, and had the undesirable after taste others have reported with lupin. The taste was masked by a lot of butter or a cheesy air-fried chicken nugget.UPDATE 2: yeast rolls with ⅓ lupin flour, ⅓ gluten fiber, ⅓ oat fiber made the best dough I've had since ditching wheat flour, the flavor was very good, texture slightly chewy, rise was great. It needs more work but that was an excellent result overall.
K**R
Product help
Shouldve come with some recipes to get better reviews
A**R
Good item
Good item
C**Y
THIS WILL BE A STAPLE FOR ME
I've used these to make low carb bagels, and it works well for me. Of course, the end texture is not that of a NY style bagel, but it does the job. the quality is there, and the texture is better than when I tried making a bagel using almond flour.
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