Anthony's Premium Lupin Flour, 1 Pound, Gluten Free, Non GMO, Vegan and Keto Friendly

I'm weird but I use this on my salads and steamed veggies! Sprinkle 2-3 TBSP all over my bowl of wet food, stab and stir a lil, and it creates a texture like u sprinkled parmesan cheese, but keto friendly! I usually salt, pepper, sprinkle this, ground flax seed, and nutritional yeast, and stir up. My salads/steamed veggies usually have olive oil drizzled too. I look forward to it everyday. The added fiber alone is reason enough, but I enjoy the VERY, VERY slightly bitter taste. It's good. I've also used this to make microwave keto bread- stir 2 TBSP, 1 egg, 1/2 tsp baking powder, 1 TBSP butter or olive oil, salt, ground flax, stir, nuke for 1:15! I then slice, toast, and slather w/avocado or cream cheese. Enjoy!

This flour is perfect if your doing keto to loose some weight, just make one tortilla and use even just a little of this flour with a combination flour, like almond or coconut, and you’ll go from intermediate fasting to immediate fasting, because you’ll throw it all away. This flour taste like dirty soap scum on the bottom of you bathtub. It doesn’t matter what you do to it like adding butter, adding salt etc. Unless you like New York pizza that’s been laying on the sidewalk of 45th street for a 6 hours the flour is not for you.

Used as an additive for Keto soft tortillas and the tortillas came out just as the recipe indicated. Perfect for tacos!

I don't follow a specific diet (keto, low carb, paleo, etc.), but I love experimenting with different ingredients, and for my first trials with lupin flour I decided to go with a brand I trust, Anthony's.I was generally satisfied with the quality of the lupin flour in most recipes I tried.One caveat is that the flour is yellow and whatever you cook with it will get that yellow hue (which doesn't bother me). I guess that for some products this will actually be an advantage.Anthony's lupin flour has a strong bean flavor (but not bitter), quite unique; it's similar to chickpea flour in a way, maybe less "raw" in flavor. I liked it for savory recipes, but for sweets recipes is not ideal for me; of course, you can add cacao powder, extracts and flavorings, and other things to cover the taste; but I would still stick with coconut, almond or hazelnut flour for desserts.For most recipes I find that it works better using 4g of each oat fiber and psyllium husk per 29g serving of lupin flour. It bakes and cooks identically to regular flour, as long as I use hot water; also, a splash of vinegar (or other acid) helps with the rise of baked goods. Off course, you can use it on it's own, or just with either oat fiber or psyllium husk, but the combo gives the best results.It's quite an easy flour to work with, compared to other less used flours.I made breads, tortillas, flatbread, pancakes, mug cakes and other items with this lupin flour and I liked the results. Personally I wouldn't add it to smoothie, shakes and yogurts; it doesn't taste good raw.

I used this flour in my gluten-free diet bread replacement. I bought it for its low-carb advantage over the carb-heavier nut flours. But I'll buy it again for the aroma, texture, excellent taste