Not great for all subsitutions. Can hav a bitter after taste.
M. Carlton
Verified
Too strong to use in the recipes I have calling for lupin flour. Cut it half-and-half with oat fiber, and then taste was acceptable. Had to modify recipes by lowering liquid amounts.
Lawrence Poreca
Verified
We don't eat wheat 🌾
1
1
sarah porter
Verified
miracle dough
1
Amazon Customer
Verified
Only problem it is so expensive that I only use it on special occasions.
darlene natzke
Verified
It made my cookies fall apart and really couldn’t find to maybe recipes I could have gotten it for half the price at another store
Lisa Brown
Verified
Good wheat flour substitute
Tamara R. Medical Aesthetics Body Sculptor, Professional FasciaBlaster & DNA Nutritionist
Verified
A little bitter but made great gravy thickener Tamara Renee, Bodylab La Jolla
Gary
Verified
Flour worked exactly as wheat flour but is very expensive for the amount. Prohibits broader use such as breads or biscuits. I made linguini with it. Can't spell!!
james hager
Verified
Pricey
Kindle Customer
Verified
A very good product.
Nick
Verified
Has a mild flavor that disappears once you mix in other ingredients. Raw it has a bit of a dried bean taste. It seems to work well for savory and sweet baking. I am still experimenting with it. It did not raise my blood sugars.
Mcsidon 😀
Verified
Easy to work with. Neutral taste so good for pie crust and other deserts.
A
Verified
I can lower the carb count of pasta for my diabetic husband by using 1/3 of this to 2/3 00 flour. It tastes excellent, and as long as you let it dry before cooking, the texture is great.
Do not use it if you have peanut allergies.