No bitterness at all in this bean flour. I make "chaffles" with it because I eat a low-carb diet.

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.

I'm allergic to coconut and almond flour. Sweet Lupin is a great replacement for those ingredients when cooking and baking. I'm very happy to have come across this product!

The flour is sweet and high in protein low in calories. Love it!

We replace some of the almond flour in keto recipe's with lupin flour and it makes the recipe's better.

I haven't really tried baking anything with this flour yet, but it works well as a wheat flour substitute for Keto with no weird veggy-bean taste.

This was my first time using lupine flour in my keto flat breads and I love it. It's mild and fine textured. Love the resealable pack to maintain freshness. It's a but pricey for the small package, but I'm very glad I tried it.

We love this flour! It cooks well. Our favorite recipe is Queen Keto Savory Breakfast Sponge Cake but we use it in everything.

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 made Beef Stroganoff that required 1/4 cup flour to thicken. I used this Lupin Flour instead and it worked perfectly. Love it!

As per YT and amazon reviews, I was concerned about the taste and it seems to be just fine. Tip: might be important to consider the ratio in recipe - I used it with three other fiber carb friendly ingredients.

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.

Keto people please purchase this flour you can't find it all over, it's a great flour to work with, the price is no joke this is a keeper find on Amazon for this price

Perfect just what I was looking for

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.