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Old 02-06-2013, 04:16 PM   #31
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Thanks slbbw and Yaz and all.

I think this will be a fun additive to some of our already great
gluten free flour mixes. If we can moderated the smell of Carbalose
I think we can work with this one. It will be interesting.
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Old 02-06-2013, 05:58 PM   #32
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Quote:
Originally Posted by tulipsandroses View Post
I'll be watching this thread. I'm interested to know what it tastes like. One person on another board reported that they thought the taste was "legumey" and the finished bread they made smelled like chick peas. Then on other blogs it got good reviews so I'll be eagerly awaiting your reviews.
I LOVE chick peas! And chick pea flour makes a nice flatbread.
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Old 02-07-2013, 11:53 AM   #33
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Just a PS: I ordered Lupin flour two days ago, and got it today from that Fooducopia web store. Can't beat that for service.
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Old 02-07-2013, 12:04 PM   #34
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watching for taste results from those who ordered this.
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Old 02-07-2013, 12:22 PM   #35
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Quote:
Originally Posted by slbbw View Post
Just a PS: I ordered Lupin flour two days ago, and got it today from that Fooducopia web store. Can't beat that for service.
Wow, that's great!

I managed to order from them as well.

I did speak and email with the guy from Lopino and he said they're hoping to have a distributor in NY (I wonder if it's Netrition?) and Canada soon.
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Old 02-07-2013, 01:11 PM   #36
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Yay

You sllb will be the first to try the flour.......
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Old 02-07-2013, 02:07 PM   #37
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I ordered 12lb since shipping was the same amount. Hopefully I like it but if not I'll pass it on to someone else.

I did read this and if true maybe this is a low-carb alternative to cornmeal with maybe using some corn flavoring:

Here’s what I learned in the process: lupin flour is on the salty side, and has a texture closer to cornmeal than white flour. When subbing it into a recipe, skip adding any additional salt. In fact, you might consider adding additional sweetness. Extra moisture is also helpful. I added a heaping scoop of plain yogurt in the recipe below. Last, accept that lupin flour will make your food a shade of yellow similar to cornbread.
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Old 02-07-2013, 03:00 PM   #38
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Start your engines!!

I cannot WAIT for some of you truly pro LC bakers to get hold of this flour! This is what I baked in a mini loaf pan from the recipe at the Chocolate Chilli Mango blog. Mine is not as bright yellow as hers, probably because I added chia seeds to my batter. The bread is very sturdy.. not cake-like. It has a very mild aftertaste, not at all objectionable, imo. This bread would hold up to any sandwich. Haven't toasted it yet. I didn't vary from her recipe for this first try. But, hoping for many more suggestions like those above.
Attached Images
File Type: jpg lupin.jpg (75.5 KB, 95 views)
File Type: jpg lupin2.jpg (62.2 KB, 131 views)
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Last edited by slbbw; 02-07-2013 at 03:04 PM..
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Old 02-07-2013, 03:49 PM   #39
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Quote:
Originally Posted by slbbw View Post
I cannot WAIT for some of you truly pro LC bakers to get hold of this flour! This is what I baked in a mini loaf pan from the recipe at the Chocolate Chilli Mango blog. Mine is not as bright yellow as hers, probably because I added chia seeds to my batter. The bread is very sturdy.. not cake-like. It has a very mild aftertaste, not at all objectionable, imo. This bread would hold up to any sandwich. Haven't toasted it yet. I didn't vary from her recipe for this first try. But, hoping for many more suggestions like those above.
Wow, that looks great! I can't wait to get my flour!
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Old 02-07-2013, 04:03 PM   #40
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Quote:
Originally Posted by PaminKY View Post
I ordered 12lb since shipping was the same amount. Hopefully I like it but if not I'll pass it on to someone else.

I did read this and if true maybe this is a low-carb alternative to cornmeal with maybe using some corn flavoring:

Here’s what I learned in the process: lupin flour is on the salty side, and has a texture closer to cornmeal than white flour. When subbing it into a recipe, skip adding any additional salt. In fact, you might consider adding additional sweetness. Extra moisture is also helpful. I added a heaping scoop of plain yogurt in the recipe below. Last, accept that lupin flour will make your food a shade of yellow similar to cornbread.
I've read this too and have been wondering if this will be a way for me to finally use of the corn bran I ordered a year ago and still have not found much use for. Aside from dusting the bottom of my pizza pan. Wondering if mixing the corn bran with the lupin flour will be a good mix. We shall see.
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Old 02-08-2013, 08:05 AM   #41
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Quote:
Originally Posted by slbbw View Post
I cannot WAIT for some of you truly pro LC bakers to get hold of this flour! This is what I baked in a mini loaf pan from the recipe at the Chocolate Chilli Mango blog. Mine is not as bright yellow as hers, probably because I added chia seeds to my batter. The bread is very sturdy.. not cake-like. It has a very mild aftertaste, not at all objectionable, imo. This bread would hold up to any sandwich. Haven't toasted it yet. I didn't vary from her recipe for this first try. But, hoping for many more suggestions like those above.

Oh my, that looks fabulous. I've found a few other recipes on line to try, can't wait to get mine in.
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Old 02-08-2013, 09:52 AM   #42
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Quote:
Originally Posted by slbbw View Post
I cannot WAIT for some of you truly pro LC bakers to get hold of this flour! This is what I baked in a mini loaf pan from the recipe at the Chocolate Chilli Mango blog. Mine is not as bright yellow as hers, probably because I added chia seeds to my batter. The bread is very sturdy.. not cake-like. It has a very mild aftertaste, not at all objectionable, imo. This bread would hold up to any sandwich. Haven't toasted it yet. I didn't vary from her recipe for this first try. But, hoping for many more suggestions like those above.

I have to order this now. That looks so gooooooodddd.........
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Old 02-08-2013, 10:37 AM   #43
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Sharon

I just jumped over to the Chocolate Mango blog to get a quick look
at the bread. It's gorgeous. I read an article from Australia, plus
a video on how the Aussie's are making this bread commercially.
They are mixing other flours with it and it seems a very winning loaf
with people.

How did you convert the recipe from grams to our cups etc.?
So glad you got to make the loaf and taste it. I am hoping that my
flour will land here in San Juan very soon.
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Old 02-08-2013, 01:03 PM   #44
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I'm interested
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Old 02-08-2013, 01:11 PM   #45
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Quote:
Originally Posted by Barbo View Post
I just jumped over to the Chocolate Mango blog to get a quick look
at the bread. It's gorgeous. I read an article from Australia, plus
a video on how the Aussie's are making this bread commercially.
They are mixing other flours with it and it seems a very winning loaf
with people.

How did you convert the recipe from grams to our cups etc.?
So glad you got to make the loaf and taste it. I am hoping that my
flour will land here in San Juan very soon.
I converted grams to ml's/cc's, since I'm an old RN. I had to look up the centigrade oven temperature though.. haha

I'm gonna go look for that video.
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Old 02-08-2013, 01:33 PM   #46
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There are a couple of video's on youtube. If you search for Irwin Valley Lupin Flour and Lupin flour gives pizza power a couple of video's will come up.
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Old 02-08-2013, 02:21 PM   #47
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Just ordered lots. I can't wait to try out recipes. Brownies , of course. And I'm interested in lupin as a possible substitute for chick pea flour, which a lot of people say it tastes like.
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Old 02-08-2013, 05:18 PM   #48
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Quote:
Originally Posted by Soobee View Post
Just ordered lots. I can't wait to try out recipes. Brownies , of course. And I'm interested in lupin as a possible substitute for chick pea flour, which a lot of people say it tastes like.
Am anxious to hear of your results. I love chickpea flour.
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Old 02-09-2013, 02:58 PM   #49
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I made the bread from the chocolate chili mango blog. My loaf is bright beautiful yellow, and I love the taste and texture. I toasted a slice and it became very dry. Much better untoasted imo. I am having pimento spread on one slice and spinache dip on the other. Here are the conversions I used:

1/8 cup=15 grams
1/4 cup=30 grams
1/3 cup=40 grams
1 cup=110 grams

ETA: I set the oven at 350 degrees.

Last edited by Redeemed; 02-09-2013 at 03:01 PM..
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Old 02-09-2013, 03:25 PM   #50
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I think your conversions are off, Redeemed.

Basically:


1 tsp = 5 grams

1 Tbsp = 15 grams

2 Tbsp = 30 grams = 1 ounce

That's really all you need.

So, since 1/4 cup is 2 ounces, then that converts to 60 grams

A cup, being 8 ounces, is 240 grams.

The actual measurement varies very slightly, but you couldn't measure 58.3 grams for 1/4 cup now, could ya?

That's how I do it in my head, but if you prefer to look at tables, this one is very helpful:

Equivalents and Measures | Exploratorium

Last edited by slbbw; 02-09-2013 at 03:27 PM..
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Old 02-09-2013, 03:29 PM   #51
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Quote:
Originally Posted by slbbw View Post
I think your conversions are off, Redeemed.

Basically:


1 tsp = 5 grams

1 Tbsp = 15 grams

2 Tbsp = 30 grams = 1 ounce

That's really all you need.

So, since 1/4 cup is 2 ounces, then that converts to 60 grams

A cup, being 8 ounces, is 240 grams.

The actual measurement varies very slightly, but you couldn't measure 58.3 grams for 1/4 cup now, could ya?

That's how I do it in my head, but if you need to look at tables, this one is very helpful:

Equivalents and Measures | Exploratorium
Oh my! This must be a fool proof recipe, indeed! I googled my conversion info. The bread was delicious. Can't wait to try with accurate measures!
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Old 02-09-2013, 04:26 PM   #52
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Lupin Flour Bread

Is this the recipe that you girls are using? Chili Choc Mango Blog?
Thank you for the Equivalents
site. I'll do the math later.
It makes a rather small loaf. Not a lot of flour used.
My flour arrived but no time today to make anything as
I roasted a turkey

Lupin Flour Bread?

Makes 1 loaf (21cm x 10cm loaf tin)

Ingredients
315 grams egg whites (or 6 large eggs)
110 grams lupin flour (I use this one)
35 grams unflavoured whey protein isolate (I used Professional Whey NZ WPI or substitute whey concentrate, or rice protein)
15 grams coconut flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt

Optional Additions:
20 grams hulled hemp seeds or substitute about two tablespoons of chia, flax, pumpkin, or sesame seeds, or whatever you like.

*If you prefer to make this bread without protein powders added, simply omit the whey protein from the recipe. Substitute an extra 35 grams of lupin flour or 12 grams of coconut flour instead.

Directions
Preheat the oven to 180℃.

Grease a loaf tin lightly with coconut oil spray (or PAM) or line the tin with silicone paper, if not using a silicon mold.

Add all the ingredients to a large mixing bowl and mix or whisk together until blended and the batter is smooth. The batter will be fairly thin but the whey and coconut flour will absorb a great deal of moisture during baking.

Transfer to the prepared loaf tin and bake for 25 to 30 minutes until risen and golden and a skewer, inserted into the centre, comes out clean. Do not over bake this bread or the loaf will dry out.

Remove from the oven and cool on a wire rack. Store, well wrapped, in a freezer bag in the fridge or freezer. It will last for up to a week, stored in the refrigerator. It will last longer if you slice it and store, wrapped, in the freezer.

Lupin Protein Bread_6076_wm_1x1

Macronutrient Profile
I have included macros for both the plain and hemp seed versions, with all macros based on the ingredients as stated.

I used egg whites for this recipe, but obviously whole eggs will work extremely well. Whole eggs would also provide a host of more micronutrients and make this bread even more golden, if that is possible!
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Old 02-09-2013, 04:37 PM   #53
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Quote:
Originally Posted by Barbo View Post
Is this the recipe that you girls are using? Chili Choc Mango Blog?
Thank you for the Equivalents
site. I'll do the math later.
It makes a rather small loaf. Not a lot of flour used.
My flour arrived but no time today to make anything as
I roasted a turkey

Lupin Flour Bread?

Makes 1 loaf (21cm x 10cm loaf tin)

Ingredients
315 grams egg whites (or 6 large eggs)
110 grams lupin flour (I use this one)
35 grams unflavoured whey protein isolate (I used Professional Whey NZ WPI or substitute whey concentrate, or rice protein)
15 grams coconut flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt

Optional Additions:
20 grams hulled hemp seeds or substitute about two tablespoons of chia, flax, pumpkin, or sesame seeds, or whatever you like.

*If you prefer to make this bread without protein powders added, simply omit the whey protein from the recipe. Substitute an extra 35 grams of lupin flour or 12 grams of coconut flour instead.

Directions
Preheat the oven to 180℃.

Grease a loaf tin lightly with coconut oil spray (or PAM) or line the tin with silicone paper, if not using a silicon mold.

Add all the ingredients to a large mixing bowl and mix or whisk together until blended and the batter is smooth. The batter will be fairly thin but the whey and coconut flour will absorb a great deal of moisture during baking.

Transfer to the prepared loaf tin and bake for 25 to 30 minutes until risen and golden and a skewer, inserted into the centre, comes out clean. Do not over bake this bread or the loaf will dry out.

Remove from the oven and cool on a wire rack. Store, well wrapped, in a freezer bag in the fridge or freezer. It will last for up to a week, stored in the refrigerator. It will last longer if you slice it and store, wrapped, in the freezer.

Lupin Protein Bread_6076_wm_1x1

Macronutrient Profile
I have included macros for both the plain and hemp seed versions, with all macros based on the ingredients as stated.

I used egg whites for this recipe, but obviously whole eggs will work extremely well. Whole eggs would also provide a host of more micronutrients and make this bread even more golden, if that is possible!
Yes, Barb. That is the recipe I worked from. I cut my slices fairly thin, as it is sturdy and can hold a good sized portion of spread. It is so good, I could eat the whole loaf if I didn't discipline myself.

ETA: Also, I used whole eggs.

Last edited by Redeemed; 02-09-2013 at 04:38 PM..
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Old 02-09-2013, 04:42 PM   #54
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Redeemed, I am curious about the taste of the lupin bread. Did it remind you of any other flour?
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Old 02-09-2013, 04:45 PM   #55
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She said

DELICIOUS.....It is so pretty. Reminds me of the color of good
Challah (egg bread) I want to make it, but have to finish the
turkey stuff....achh.
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Old 02-09-2013, 04:59 PM   #56
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Quote:
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Redeemed, I am curious about the taste of the lupin bread. Did it remind you of any other flour?
Not really. The taste is very mild. The texture is like a specialty bread I have bought that is spinache/cheese bread. What has turned me off to so many of the low carb bread recipes that I have tried is the bran, psylliam fiber and/or flax aftertaste/mouth feel that I can always detect. This bread will work with so many spreads, or just plain butter. The loaf is small, so I think it would make a small sandwich.
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Old 02-09-2013, 05:40 PM   #57
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I had a roast chicken, avocado sandwich w/ chipotle mayo last night, and today at lunch, chicken salad. I'm waaaaay picky, but I'm more than halfway through this little loaf and very satisfied. For me, it did make a crispy toast which was delicious w/ butter and LC jam. I would like to add some sort of nutty texture to compliment the vaguely nutty flavor, probably pumpkin seeds. Plan to double the recipe next time to get a slightly more hefty slice.

Also, I'm pumped after watching the video's you guys pointed me to. This stuff is high protein, high fiber and low carb! Hope the price doesn't get jacked up if it becomes more popular in the U.S.
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Old 02-09-2013, 06:44 PM   #58
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I was just wondering how your packages arrived? Did they come in the mail or via courier?

I placed my order on the 6th and I got emails confirming the purchase from Fooducopia and Bianca's gourmet but there was no shipping information on the emails. Did you receive emails with shipping info?

I'm having the package sent to a receiving facility in NY so it won't be coming to my home. I'll try giving them a call tomorrow, but typically you need to give them a tracking number for them to pull your package for you.
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Old 02-09-2013, 07:11 PM   #59
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Mail.. must have been 2 day express? No shipping info either.
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Old 02-11-2013, 07:19 AM   #60
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Mine came in to day USPS. So excited.

Also got the book by Alan Imeson that I've been wanting forever on Food Stabilisers, Thickeners and Gelling Agents. YAY!
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