KETO... I have 3 pack of this and don't use much in recipes as I only replace one half of the Almond Flour or Coconut Flour for Keto recipes. I have successfully used as as Pre-breading/dust before batter or egg to get the batter/egg to stick. This is in lieu of pre-all purpose flour done in same manner to get batters/egg to stick to surface of examples chicken fried minute steak, or fried veggies/fried zucchini slices/fried zucchini fritters, etc. that you want to bread. Use Lupin Flour (only with Lupin beans, no other additives=check labels) to dust/pre-bread item, then egg wash dip, then into top breading of crushed Pork Rinds that you have seasoned as you like. Also have used to make a batter with egg & seasonings to coat for fried mushrooms, fried pickles, fried shrimp. I think where people go wrong is to use this in large batch of 2 cups for a bread and it needs aid with Almond Flour or Coconut Flour or Oat Fiber or Vital Wheat gluten or KETO Protein Powder... to reduce some carb levels of those other ingredients or to use in smaller amounts as described for coating or batters. PERSONAL RECIPE: CJ's CHAFFLES --use about 1/2-1 tsp. Lupin Flour with 1/2 of mixed egg to make CHAFFLES... place 1-2 tsp Fiesta cheese on mini 4" waffle maker (like: DASH) then mixed 1/2 egg (flavored as you like savory or sweet) then another sprinkle of 1-2 tsp finer grate cheese, close lid of waffle maker for 2 and 1/2 to 3 minutes. Puffs slightly as cooks. Remove golden waffle carefully with fork. Keep warm or cool off on a rack. I've added Mexican flavors or Italian flavors/herbs to egg and left in waffle maker a bit longer to crisp up cheese even more and it becomes a great snack, top with pepperonis and mozzarella into toaster oven to make mini pizza. Or top with Smoked salmon, cream cheese, dill weed & onion for waffle bagel that was seasoned with "Everything But Bagel Seasoning" in the egg. Or add erythritol/powdered Swerve and bit of extract choice (banana, orange, pineapple, almond, hazelnut, coconut, vanilla, etc) for a SWEET waffle topped with KETO Ice cream to whipped cream to blueberries/strawberries. I also bought the DASH Waffle Bowl maker & used it to make Bacon Bowls to Sausage Bowls, hamburger bowls, that I added in 1 tsp of Lupin Flour. Great Keto vehicle for filling with salads, scrambled eggs, pizza toppings... USE IMAGINATION. I made a RECIPE Card for the BASIC MIRACLE DOUGH options/air fry/oven making. I am planning on creating a PASTA for Lasagna casserole, using this method. Pre-baking dough from recipe in large bake pan, (as like making enchilada/tortilla pre-bake) then cut to have one whole lasagna sheet per layer of pasta in 3 layer Lasagna. Special Treat. Wish me luck?

This is great keto-friendly flour since I am Keto. I like this flour and will continue to try it out in more recipes. It is slightly bitter to the taste when I tasted it raw from the bag, but when I used it as a blend with almond flour for my cookies, it was superb. The flour mixes with ease. We all agree that the flour was very easy to work with. I made cookies, pie crust, waffles, pancakes, pizza crust, and lupin crackers. Everything turned out amazing!! So glad that I finally found lupin flour that is made in the USA! The nutritional profile of this flour is amazing! Lupin flour is uniquely high in protein and dietary fiber and contains minimal starch and is low GI. The protein and fiber components of Lupin have excellent functional properties in food. INGREDIENTS: Non-GMO lupin flour. ALLERGENS: Lupin is a legume related to peanuts and soy. Pros: LOW CARB 1g net carbs HIGH PROTEIN 11g protein HIGH FIBER 11g fiber Rich in minerals and vitamins. Lupin is also a HIGHLY DIGESTIBLE food. ALL PURPOSE and can be used to make pastas, breads, cookies, muffins, and so much more! Lupin flour is RAW and can be used right out of the package - add a small scoop or two into your smoothie, shake, or yogurt to boost nutritional value! 100% Non-GMO, pure Lupin flour Grown and made in USA, all-natural, and premium grade. Low Carb, Keto-friendly, Vegan, Gluten-Free, High Protein, High Fiber Cons: A little pricey, so I'd buy the 3-pack because it makes more sense price-wise. Would I recommend this? Absolutely!

I bought this product to use in a keto-tortilla recipe. And it works so perfectly! OMG, my tortillas are delicious! So far all 3 batches have turned out great -- the texture and density and flexibility are just spot on! Taste is more wheat-y than corn-y, but there's no grassy, pea taste at all. (And if they're a little purple, from the psyllium, hey . . . tomatoes and potatoes and corn chips can be purple -- my tortillas can too, right?) Anyway, I'm so excited to have a (delicious!) keto flatbread substitute to wrap around carnitas and tacos! After 3 (long!) years, I can finally have a burrito, again! I can't wait to try enchiladas -- I've really missed enchiladas. Several years ago, I tried another brand of lupin flour, but we just couldn't tolerate the taste. The grassy, pea taste I mentioned was so strong it overpowered everything. We threw the whole bag out. But since then I've read up on lupin flour, and discovered A) there are several kinds of lupin flour -- you want to use the "sweet, white" kind, (like this brand!) and B) 'DON'T use more than about 25% lupin in your flour-substitute-mix.' So now, using this excellent brand of lupin flour, my tortillas taste GREAT! (thanks for the recipe, Serious Keto!) None of the problems I had earlier. I highly highly recommend it. Give it a shot -- I'm really glad I did.

Honestly had to try a few recipes before reviewing. I find the best use for this flour is "transport foods." Foods that are used in order to transport other flavors (chips, pizza crust, french fries, etc). I almost always used a blend of 2/1 lupin flour to unflavored protein isolate as the base of recipes. I just made a pizza the other night with it. 1.5 cups lupin flour and 5 scoops of protein powder...especially with the inulin activated yeast made one heck of a deep dish pizza. The crust was strong enough to support itself with toppings and when coated with butter/garlic the crust was fantastic. Browned just enough to make a a realistic look. Soft inside and even kept a good flavor/consistency after a night in the fridge as leftovers. Everything has some downside. Remember this ends up being high fiber.....very high fiber. I didn't really have the bloating or discomfort that artificial sweeteners and almond flour (disgusting/stomach nightmare) bring with them, but expect to have to go in the morning. It is fiber.....again....so not a bad thing Price hurts............but non-gmo alternatives always hurt the wallet. Worth it to make the quality low carb alternatives to foods and enjoy baking again.

Just got my order and this is the first time I've tried lupin flour. I was nervous about trying it but because of "Keto For Real Life People", Nancy Childress's recipes using it I've really decided I NEED to try this, so I did. I am really loving it! I made a pancake first with it that I usually make with almond flour and just replaced that with lupin. It tasted so good, like the real thing. I'm keto for my T2 diabetes and also delighted that this flour has a minimal amount of net carbs and so very good for keeping my blood sugar down. I made pizza crust with it tonight out of Nancy's "Miracle Dough" and it was fantastic. Made a nice crispy crust that tasted as close to the real thing as I've had so far in this way of eating. I did not at all taste a bitter taste.

I like lupin very much. I am new to your brand of lupin. I had tried another brand and liked it a lot, but I discovered that that particular brand also contained, soy, rice flour and potato starch. I went right to Amazon and found, ‘Miracle Flour’. There are no other ingredients in, Miracle Flour. I have made cookies, and pancakes so far. I think that my pancakes are better and have more flavor than regular pancakes.

I liked this miracle Lupin flour because I'm Keto and I'm a bit tired of always tasting the almond flour. I made buttery biscuits, flavored the mix with my own extracts and they were just fine. I will continue to experiment with Lupin flour. I see on YouTube many recipes popping up using this flour. I'm now in the process of making pasta with it to make low carb lazagna . I wil keep buying it.

I have been using this flour at a ratio of 60 % almond flour to 40 % lupin flour in baked goods. I would not suggest using it alone in baked goods. I also use it for pizza dough (modified fathead dough). It incorporates well and the taste is undetectable once baked. I really like that it elevates the protein grams because I am working to eat more protein. It is a good value for the money.

Bakes very well especially when used in a flour mix and brings down the carbs in bakes without sacrificing flavor. You can use a lot more of it in recipes than some other low carb flours—it’s as versatile as almond flour if not more so, due to its fine texture, and has a very mild, pleasant flavor unlike other low carb, not nut based, flours . Excellent product!

I bought this as it was recommended to be very good for frying on the keto diet. It worked out great! I need to play around with a little bit more but so far I’m very happy with it compared to almond flour, etc. The only reason I gave it one star for flavor is because there really is no flavor and you season it to your own liking which is great.

I have been experimenting with keto friendly baking recipes and was extremely discouraged that most of them rely on cochair flour for at least part of the flour. This was an excellent substitute and doesn’t contribute to the flavor profile. So my vanilla birthday cake actually tasted like vanilla instead of coconut. Huge fan!

It was the first time I used Lupin Flour. The recipe I used call for it so I gave it a try. It turned out very good. No after taste or anything I can complain about it. My husband tried the cookies I made and he said they were delicious. The price is a little high but I think for what the quality you get it can be justified.

Rather expensive but worth it. It makes my keto baked goods have more of a flour texture. Not gritty like almond flour. Makes good pastry for pop overs. If you are looking for a good recipe with lupin flower checkout keto for real life people on youtube! No impact on insulin levels for most people.

I only made one recipe so far with this. Used it in a 90 second bread recipe. Took 2 minutes total. Used it in place of the almond flour the recipe called for and I couldn’t have been more thrilled. Excellent texture and flavor! I do wish it was a bit cheaper but I will be using it regularly.

I've recently started selling Mug Cakes and specifically a Vegan/Gluten Free version of them! I love this flour is so low carb and high fiber and high protein and bakes well! I'll definitely be a return customer! Thank you for helping me to provide a healthy, delicious mug cake!