Lupin Flour?

[Redeemed]

I'm going to sub pea protein powder for the whey protein powder in my next loaf. I think the bread will toast better for my liking.

[TBipp]

Originally Posted by PaminKY

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!

[Barbo]

Oh my gosh girl, now that you have the new book you are
going to be filled with knowledge to share. Happy happy for u.

No time to experiment with new flour as surgery looms tomorrow.
Soon as I can I'll be in that kitchen whipping up some bread.
It smells a lot like garbanzo flour smells. Kind of legume (word?)

[Brendajm]

I was all set to order this until I saw that shipping would be more then my order. Boooo

[Ann Lytle]

Barbo sending prayers your way that the surgery goes well. Let us know............. Ann

[ouizoid]

Barbo--thinking of you. Be well and good luck--

[PaminKY]

Originally Posted by Barbo

Oh my gosh girl, now that you have the new book you are
going to be filled with knowledge to share. Happy happy for u.

No time to experiment with new flour as surgery looms tomorrow.
Soon as I can I'll be in that kitchen whipping up some bread.
It smells a lot like garbanzo flour smells. Kind of legume (word?)

Hope surgery goes well and you get well soon.



I will share anything I learn from this book. It's a bit technical at times since it is a textbook but so interesting.

I haven't smelled garbanzo flour but this has a bit of a legumey smell and taste straight from the bag. I don't find this brand to have the cornmeal texture that was mentioned on another site, this has a very fine powdery texture.

[TBipp]

I hope this works out great and tastes like garbanzo bean flour. I use garbanzo bean flour in a bread recipe, and I like it a lot. I like both the flavor and texture. It is used in combination with almond flour, and the recipe also requires xanthum gum. My recipe is from "The Joy of Gluten-Free Sugar-Free Baking" by Peter Reinhart & Denene Wallace. A number of their recipes use garbanzo bean flour.

[slbbw]

I wish you all the best with your surgery, Barbo, and a quick recovery. Hurry back so you can continue to inspire all of us.

[Redeemed]

I'll post the recipe on this thread.

I used the lupini bread recipe. I skipped the protein powder and used a cup of lupini flower and l/4 cup tagatose. I added 3 ounces of ground baby sweet corn (1 net carb). Baked at 350 for 35 minutes. Perfect cornbread!

[JMCM1]

Subbing

[Yaz]

Originally Posted by Redeemed

I'll post the recipe on this thread.

I used the lupini bread recipe. I skipped the protein powder and used a cup of lupini flower and l/4 cup tagatose. I added 3 ounces of ground baby sweet corn (1 net carb). Baked at 350 for 35 minutes. Perfect cornbread!

Okay, I'm totally dense here, but did you use canned corn? Dry corn kernels (do they even exist)? or fresh corn?

[SCOTTSDALEJULIE]

I think she is talking about the little baby corns in a can.

[Redeemed]

Originally Posted by Yaz

Okay, I'm totally dense here, but did you use canned corn? Dry corn kernels (do they even exist)? or fresh corn?

One whole can of Dynasty Whole Baby Sweet Corn drained and ground in my personal Hamilton Beach blender. I find this in the Asian section of the grocery store. The corn is about an inch and a half long. Looks like miniture corn on the cob. Approximately 3 oz after draining and grinding. The can says one serving per can, 20 calories, 3g total carbs, 2 g dietary fiber. This corn bread was so good toasted with butter. I had some for lunch today and will be testing my blood sugar at 12:50 because it has tagatose in it, and I want to know how it affects my bs.

.......

BS 107 after one hour of eating 2 slices pizza with Lupin flour crust (failed experiment btw, but tasted good) and 1 piece of toasted Lupin four corn bread with butter. So, I am very pleased with both the flour and tagatose.

[buttoni]

I just jumped into this thread. This product looks promising, particularly for cornbread and maybe even a tortilla on the horizon? I just ordered some, too to start experimenting with. Don't care for the yellow color it appears to give to everything, but that might be ameliorated by mixing it with non-yellow flours perhaps? worth some testing I think.

[PaminKY]

I just got the new Wheat Belly Cookbook and with just a quick thumb thru I saw some recipes the used garbanzo bean flour. One was for soft pretzels that I wouls love to try but I would sub lupin flour.

[buttoni]

I got mine today. Heck, the stuff is virtually all fiber!! 12 g carbs and 11 g fiber per 1/4 c! What a winner if this cooks up nice products and proves to be flavorful as well.

I'm going to start out with some lupin flour recipes I Googled and found. It appears it is often (but not always) mixed with wheat flour, which I won't do. But I'm going to try subbing in almond flour, whey protein, or combinations of the two for any wheat flour in the recipes and of course, AS for any sugar.

[Redeemed]

Originally Posted by buttoni

I got mine today. Heck, the stuff is virtually all fiber!! 12 g carbs and 11 g fiber per 1/4 c! What a winner if this cooks up nice products and proves to be flavorful as well.

I'm going to start out with some lupin flour recipes I Googled and found. It appears it is often (but not always) mixed with wheat flour, which I won't do. But I'm going to try subbing in almond flour, whey protein, or combinations of the two for any wheat flour int he recipes and of course, AS for any sugar.

Can't wait to see your creations. I love your recipes. I mix my lupin flour with coconut flour. It makes a nice lemon snack cake as well as corn bread.

[buttoni]

I think this stuff has a lot of potential. If I can just get off my rear and my pc long enough to bake something. LOL

[Ginaaaaaa]

Wow how did I miss this thread?!?

Me wants lupin flour lol

Sounds great!!

[buttoni]

OK I just got through baking some Lemon Cookies as my first experiment with the lupin flour. I basically took a chocolate cookie recipe I found on the web, deleted the cocoa and melted chocolate it called for, changed up the real sugar to Splenda, erythritol and a bit of imitation honey. I also reduced the salt (and glad I did). Then I added lemon zest, lemon juice and lemon Boyajian Lemon Oil and made drop cookies. For the first pan I didn't press the balls of dough flat at all before cooking, as the recipe said they "spread" on the pan. Second pan I DID press the balls flat a bit and also pressed a pecan half into each. Last few I added some unsweetened coconut. I'll report back my findings shortly.....

These taste FANTASTIC and they don't flatten when they cool either! They're kinda soft and cake-like (but not at all crumbly) in the middle but kinda chewy around the edges. Nice mouth feel!! No funny taste either. Slightly yellow in color (I'll post a pic in a bit)

OK, the verdict is in at OUR house. This stuff is FANTASTIC, for lemon cookies, at least! Even my very-critical-of-LC baked goods, picky husband said these cookies tasted GREAT! They taste like regular flour-based cookies really. Really nice texture and mouth feel when cooled, a bit chewy, especially the ones I flattened a bit before cooking (I pressed to about ½" thick). I think the imitation honey brings the chewiness to the cookie, like it does for my almond butter cookie dough. The pecan was OK on them, but not particularly special IMO; the bit of unsweet coconut I put in the last 5 was good, too!

Now I need to go calculate the stats and see what the nutritional "cost" is on these puppies. I'll post the recipe and pic shortly.

[rosethorns]

Wow Peggy . I can't wait to see your pics of the lemon cookies.

[buttoni]

Here ya go, but lighting isn't so great at night in my diningroom. And I think I need to take another pic for when I do my website post, next time on a white plate instead of a brown one. I'll go type up the recipe in a few minutes. They came out to only have 61 cals. and 1.47 NC per cookie!!! Amazing, huh?

[Yaz]

Wow! Those cookies look fantastic!

I'm soooooo jealous I still haven't had time to go pick up my flour in NY. I was hoping to go this Friday but now I have to work. Hopefully it won't be a long shooting day and I can go get my goodies on Saturday.

[rosethorns]

Peggy they look like Sunshine. Beautiul!!!!!

[Ginaaaaaa]

Those cookies look soooo good Peggy!!

[buttoni]

Here's the recipe:

LUPIN LEMON COOKIES
by Buttoni 2/20/13

My husband is VERY picky about desserts and hasn’t liked all the cookies I’ve made in the last 4 years of low-carbing, but tonight, he sampled and said “Yeah, those are pretty good” and scarfed down several more (as did I)!

These cookies are soft in the center (but not crumbly) and slightly chewy on the edges and bottoms where they brown. The chewiness is likely coming from the imitation honey. They had no funny taste and had a very nice mouth feel. Lupin flour makes a final product that is fairly yellow in color, but that’s not a problem for lemon cookies, lemon cakes, yellow cakes or cornbread. I’m looking forward to further experimentation with this new-to-me flour to see if it has potential for making Cajun roux, low-carb cornbread or whether it is any good for dredging meats for frying. This recipe would not be suitable until the nuts and seed level of the Atkins carb ladder in phase 2. It would not be suitable for Paleo-Primal unless you use real honey and determine the correct amount for your taste to equal 1½ c. sugar (or to your taste preference).

INGREDIENTS:

1 c. almond flour
1½ c. lupin flour
2 tsp. baking powder
¼ tsp. sea salt
1 c. Splenda (liquid equivalent will lower your carbs even more)
¼ c. erythritol
¼ c. sugar-free honey (I use Honey Tree I buy at Walmart)
2 eggs, beaten
1 stick unsalted butter, softened
Juice of 1 lemon
Zest of 1 lemon
1/8 tsp. Boyajian Lemon Oil (optional)

DIRECTIONS: Prepare 2 cookie sheets with either parchment paper (or silicone sheets). Preheat oven to 350º. I couldn’t quite get all mine on two pans and had to bake the last 5-6 on a second go round. Mix the almond meal, lupin flour, baking powder and salt in a medium mixing bowl. In a large mixing bowl, whip the softened butter with a rubber spatula until smooth (or use an electric mixer if you prefer). Add the sweeteners of your choice and whip until well-blended. Next add the beaten eggs and beat until smooth. Slowly add the dry ingredients to the egg-butter mixture, beating until smooth between each addition. The batter will be too thick to roll into balls, so just spoon up in 1″ balls or with a small dough scoop. They spread a little during cooking, but I only placed mine about 1½” apart. Press the blobs of dough with your fingers to about ½” thick. If desired, press a pecan in some of them; or sprinkle a few with unsweetened coconut pressed down. Those flavor “extras” are NOT calculated below in stats, however. Pop into preheated 350º oven and bake for about 20 minutes, or until lightly browned along edges and on tops. Remove from oven and place on towel to cool. Store totally cooled cookies in airtight containers or plastic zip bags.

NUTRITIONAL INFO: Makes 36 2″ cookies, each cookie contains:

60.7 calories
4.7 g fat
3.63 g carbs, 2.24 g fiber, 1.47 NET CARBS
3.04 g protein
43 mg sodium
45 mg potassium

[buttoni]

Thanks ladies. I thought the lemon color would be perfectly suited to lemon cookies. I'm going to get a better pic in the morning for my website, for sure.

[JMCM1]

Originally Posted by buttoni

Thanks ladies. I thought the lemon color would be perfectly suited to lemon cookies. I'm going to get a better pic in the morning for my website, for sure.

WELL DONE!!
I subscribe to your posts by e-mail - so compelling.
Thank you for stepping out and trying this new "flour"!

[buttoni]

Here's a slightly better pic of them taken this morning with better light: