Lupin Flour

FDA Compliant

mild, slightly nutty with faint bitterness; use at 30-50% maximum; popular in European gluten-free baking

40%

Protein

100%

Absorption

120g

Per Cup

12mo

Shelf Life

Water absorption

100% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

Thirstier than most gluten-free flours — expect to add liquid when you swap to it. See the full spectrum →

Binding Agents

Xanthan Gum

0.25 tsp / cup

Psyllium Husk

0.75 tsp / cup

Add 1/4 tsp xanthan gum per cup. Maximum 30-50% substitution; higher amounts cause bitter flavor and dense texture. Allergy note: lupin is a legume; people with peanut or legume allergies should exercise caution.

When to Choose Lupin Flour

Specialty gluten-free flours typically work best as a partial component in a blend (15–30% of total flour) rather than as the primary flour. Their distinctive nutritional profiles, flavors, or functional properties are assets at moderate amounts but can overpower texture and taste at higher percentages.

High protein benefit: At 40% protein, this flour improves structure and browning when added to lower-protein base flours like rice flour. Adding 15–20% of a high-protein specialty flour to a standard blend noticeably improves crust color and crumb texture.

Common alternatives: For more neutral-flavored results, sorghum flour or oat flour are generally more versatile substitutes. For recipes where this flour’s flavor is a feature (earthy, nutty, or robust notes), it can be used at higher percentages.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Best For

BreadCookiesCrackersSavory Baking

How it compares to All-Purpose Flour

Protein

40%+288%

Absorption

100%+18%

Density

120g/cup-4%

Wheat AP flour: 10.3% protein, 85% absorption, 125g/cup

Storage

cool dry place, freeze after opening for maximum freshness. Approximately 12 months shelf life.

Certification

FDA Compliant: Meets FDA gluten-free labeling requirements (<20 ppm gluten).

Convert a recipe with Lupin

Flour Converter Recipe Converter

Where to Buy

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