Australian Sweet LUPIN FLOUR
last week i had a chance meeting with David from The Lupin Co at a Bee Buddy meeting in Fremantle when David spoke about using Lupin flour as a supplementary bee food and making bee patties for over wintering bees. I have since had a meeting with David and will be assisting on helping develop some bread formulas for the home bread baker. i will be doing a number of bakes and increasing the Lupin flour content . i have had my first bake where i followed a recipe as written by a baker that was assisting David but unfortunately died suddenly. i followed it to the letter just to familiarise myself with the feel of the dough and its characteristics.
i also have a few of my own ideas that i would like to explore along the way If anyone has any ideas on crackers focaccias and even pizza crusts that we might try then please let me know . i was very pleased with the first bake and the dough handled well . attached are some pictures of the result including toast from this morning which was really tasty. We also tried the flakes on our chicken schnitzel and enjoyed them too.
Comments
Interesting Derek, I hadn’t heard of Lupin flour before so had to look it up. It is a legume and can be either sweet or bitter and I think most of the Lupin flour is from the sweet variety of the bean.
Benny
Benny you are not alone on that score and i think you are going to hear a lot more about it too, And we grow more of it here in Western Australia than anywhere else! It was grown mostly as a stock feed and also as a valuable rotational crop one that actually fixed nitrogen in the soil, it is not overly thirsty and has a long tap root all good things for our Australian Farmers we are now unlocking its value as a high protein low carb high dietary fibre legume for us humans.
Derek
I'm getting excited after reading this post. my Lupin flour is not far away.
Cheers,
Gavin.
I saw this organic one: https://www.organicdsd.com/product/organic-lupin-flour/
Is it any good?
Judging by the nutritional info on the front, it looks very good. How do you intend to use it? I haven't gone above 16% in a sandwich pullman loaf, and 10% when used in my regular sourdough, the flavour is wonderful. Just be mindful that lupin has no gluten.
Cheers,
Gavin
Hi Stereo Carrington farms source the Lupin Flour from Australia and package in the US So yes it should be pretty good. As Gavin has said he uses the Lupin flour at around 10% for his sandwich bread, i have had success with up to 25% and have even managed 30% but as Gavin has said Lupin is Gluten free so the wheat flour has to carry it i quite like 20%. Its very thirsty and you will need extra water, I prefer to add all the water and the Lupin Flour and simmer it on the cooker as you would for Tangzhong or a roux , it will thicken up and appear to have soaked up all the water as it cools to the desired temperature. I have also used the Lupin Flakes and more recently the Lupin Splits and these will definitely require soaking and boiling as you would with most other split legumes. i quite like the way they show up in the bread as well as the change in flavour and mouth feel as you bite into them .
i think the two loaves below were a comparison between a commercial mix and one that i did myself from scratch using the same ratios stated on the pak
i have also found it nice in a fruit dough this one was 12.5% Lupin flakes and 12.5% Lupin Flour
good luck if you decide to give it a go