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Lupin flour

Oh no! Sorry to hear your cake didn’t turn out as you’d hoped. Hopefully some of our low-carb bakers can give you a few pointers.

The sugarfreelondoner website seems to get good reviews from members here.
 
I find ground almonds, coconut flour, and ground linseeds best. I’ve just made some (nice and big :D ) cookies with a mix of ground almonds and linseeds, and I’ve made cakes with ground almonds and coconut flour, and ground almonds and linseeds.
 
I think i tried all the alternative flours....almond and coconut were the best, and the most flexible
 
Thesootyshow said:
Well, I thought it was worth a go, a sugarless sponge cake….more like a solid piece of washing up sponge I don’t even think the ducks outside would eat it!
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Lupin flour is great if used in the right proportions and recipe
It’s not a straight swap for plain/SR flour
I make cheese muffins with Lupin and Coconut flour and they are light and scrummy.
If you have any Lupin flour left over can I suggest you make cheese crackers?
Happy to share the recipe
 
Kernow-Debra said:
Lupin flour is great if used in the right proportions and recipe
It’s not a straight swap for plain/SR flour
I make cheese muffins with Lupin and Coconut flour and they are light and scrummy.
If you have any Lupin flour left over can I suggest you make cheese crackers?
Happy to share the recipe
Click to expand...
Sounds good! I would love to see your recipe xx
 
Thesootyshow said:
Sounds good! I would love to see your recipe xx
Click to expand...
Ok,
120g Lupin flour
60g warm water
60ml olive oil/ oil of your choice
I add sesame seeds, poppy seeds, black pepper and grated cheese,Parmesan etc. Herbs and spices if you like.
Throw into a bowl and mix together, that’s it.

Roll out in between 2 sheets of greaseproof paper. About the thickness of a £2 coin. Should be the rough size of a baking sheet when your finished.
Then score with a knife into cracker squares, place the paper onto baking sheet.
Bake at 170 for 20 mins.
That’s it. Hope you enjoy x
 
Inka said:
I find ground almonds, coconut flour, and ground linseeds best. I’ve just made some (nice and big :D ) cookies with a mix of ground almonds and linseeds, and I’ve made cakes with ground almonds and coconut flour, and ground almonds and linseeds.
Click to expand...

They seem the most versatile but everything with almond or coconut flour seem absurdly high in calories.
 
CurlyWurly said:
They seem the most versatile but everything with almond or coconut flour seem absurdly high in calories.
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Tbh, I don’t look at the calories, but cakes are pretty high calorie anyway (normal cakes), I’d think. I’ve just looked at a sponge cake recipe I have and it’s 362 calories per slice and 6g carbs. That seems pretty much the same as a normal sponge cake.
 
Inka said:
Tbh, I don’t look at the calories, but cakes are pretty high calorie anyway (normal cakes), I’d think. I’ve just looked at a sponge cake recipe I have and it’s 362 calories per slice and 6g carbs. That seems pretty much the same as a normal sponge cake.
Click to expand...

Very true, guess you can always substitute one of these for lunch anyway.
 
Kernow-Debra said:
Ok,
120g Lupin flour
60g warm water
60ml olive oil/ oil of your choice
I add sesame seeds, poppy seeds, black pepper and grated cheese,Parmesan etc. Herbs and spices if you like.
Throw into a bowl and mix together, that’s it.

Roll out in between 2 sheets of greaseproof paper. About the thickness of a £2 coin. Should be the rough size of a baking sheet when your finished.
Then score with a knife into cracker squares, place the paper onto baking sheet.
Bake at 170 for 20 mins.
That’s it. Hope you enjoy x
Click to expand...
Brilliant thank you, I’ll have a go!
 
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