Lupin flour

Farine de lupin

What it is

Every lupin was bitter with quinolizidine alkaloids until Reinhold von Sengbusch, screening hundreds of thousands of plants in 1920s Germany, isolated the rare sweet mutants that all modern varieties descend from. The flour runs near 40% protein with almost no starch, and it emulsifies like egg yolk, which no cereal flour does.

In the kitchen

Three to five percent of the flour weight colours a pasta or enriches a brioche; past ten it turns chalky and beany. It is a declared allergen and cross-reacts with peanut, so label anything it goes into.

Goes with

Egg Tipo 00 flour Olive oil Semolina Saffron Butter Honey

Same species

Lupini beans

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