Customer Reviews

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  • 5 of 5 people found the following review helpful
    4/5 April 08, 2013
    Reviewer: Faye in California
    * I love the low carb qualities and high protein of this flour. I've been experimenting with Choc. chip cookies. I found that 1 cup of lupin flour, 1/2 cup Oat fiber 500, and 1/2 cup wheat protein isolate (for a total of 2 cups) makes a good flour substitute. Beware that if you taste the batter before it's cooked the lupin flour gives it somewhat of a 'green' taste. It seems to mellow after baking. I've been making with tagatose (sugar sub). so have to bake at 300F instead of 350. My picky 5 year old loves the cookies! ...to me I like them best fully cooled...also tried adding 2 Tablespoons of cocoa powder to the batter. I like them the most.
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  • 2 of 2 people found the following review helpful
    5/5 April 16, 2013
    Reviewer: Michelle in Pennsylvania
    * This flour is used by Butoni.wordpress.com for her very low carb bread, which by the way is unusually delicious and moist for a low carb bread. I've made it many times along with her Lupino cookies and its just wonderful.This is the perfect solution to anyone who is diabetic.
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  • 1 of 1 people found the following review helpful
    5/5 May 10, 2016
    Reviewer: Rebecca in Wisconsin
    * This is a very versatile flour and I don't even mind the bright golden color. I use in place of coconut and almond flour in some recipes. Very low carb.
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  • 5/5 September 17, 2013
    Reviewer: ERIN in Ohio
    * This is a GREAT flour if you are trying to watch your glycemic load or carb intake. I will say that it has a taste of beans, kind of like a raw bean flavor. Hard to describe. But the flavor lends itself well to the sweet recipes in which I've used it.

    Highly recommend stocking up, since this is VERY hard to find elsewhere. Of course, now I feel like kicking myself bcz if you all buy it up...then it'll be out of stock for me!! But I do like to share my goodies and finds so please try it. And enjoy!!

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