Lupin Flour
What it is
Flour from lupin beans (Lupinus), exceptionally high in protein and fiber and very low in starch — pale yellow. Gluten-free.
How it's made
"Sweet" (low-alkaloid) lupin varieties are de-bittered, dried, and milled. (Wild/bitter lupins contain toxic alkaloids that must be removed.)
Flavor profile
Mild, slightly nutty and earthy, faintly bitter.
Culinary uses
A booming keto / low-carb / gluten-free ingredient: blended into baking to add protein and structure-like body while slashing carbs; also pasta and meat-substitute applications. Allergy alert: lupin is a legume cross-reactive with peanut, and lupin allergy can be severe — a labeled allergen in the EU, worth flagging in any database.
Regional variations
Lupin beans (lupini) are a traditional brined snack in Mediterranean and Latin American cultures (Italy, Portugal, Egypt, the Andes — tarwi); lupin flour is a more modern, Australia/Europe-led food-tech product.
Cultural & historical context
Lupins have been eaten around the Mediterranean and in the Andes for thousands of years (Andean tarwi predates the Inca). The flour's recent rise is driven by high-protein, low-carb, and plant-protein trends.
Reference notes
Tags: `legume`, `gluten-free`, `lupin`, `high-protein`, `low-carb`, `allergen-peanut-cross-reactive`. Related ingredients: [Soy Flour], [Pea Flour], [Fava Bean Flour]. Related cuisines: Mediterranean, Andean, modern keto. Suggested links: → Lupini beans, → Legume allergens.