How to make lupin flour at home (keto, nut-free, gluten-free flour!)

Lupin flour is a high protein, low carb flour that is used to make keto, gluten-free, and nut-free dishes, and this video will show you how to make it easily.
Note: The recipe in the video makes around one and a half cups of lupin flour. If you want to make more, simply scale it up to get the amount you desire without changing the process (e.g. If you want to make 3 cups of lupin flour, double this recipe, but keep the soaking, cooking, and dehydrating time the same).
Let me know what you thought of this recipe in the comments, and if you've enjoyed this video, don't forget to support this channel by giving it a like and subscribing for more content. Enjoy!

[@mahmoudhaji]

That is A LOT of work! I thought I just had to grind whole dried lupin beans. Thank God I didn't. Thank you for the video.

[@reemaskitchen8050]

No problem and thank you for your comment! I'm glad you found the video useful!

[@reemaskitchen8050]

TWO IMPORTANT UPDATES If your beans remain bitter even after cooking them for the specified amount of time, you'll have to add some salt and soak them overnight again to remove the bitterness before you make them into a flour. Lupin beans are different and some need extra soaking time, which is why you might hear that lupin flour sometimes takes several soaks and days to make. After reading your comments and finally getting my spice grinder back, I tried doing this with the shells left on. It works and tastes just fine as long as you get the flour to the same consistency as the one you see in the video. This might be hard to do with a food processor, but it depends on the wattage of course. I think the grinder/electric grater attachments will help you with this. I have use this hulled flour to make lemon bars and carrot cake, and it tastes great, but I'm not sure if there is a substitution ratio between this and dehulled lupin flour (I will look into it more and let you know!) I know I've been gone a while, but thank you for still supporting my channel throughout these times. Your comments really warm my heart 💕💕💕

[@marykejejian7758]

My husband bought the flour from the market! Maybe we should show them your video because what we ended up with is a bitter inedible bread! Apparently they are just grinding the lupin as it is and selling them!

[@reemaskitchen8050]

@@marykejejian7758 That sounds awful! Lately, I've noticed a decline in quality in a lot of store-bought products. Homemade may take up some time, but I love that it's guaranteed to taste good.

[@saramarques7986]

So you tried it without soaking, just grinding with the shells on? Or your soaked and dried and grinded with the shells on?

[@lamoskgr]

This is a great idea. I've been looking for this recipe forever

[@reemaskitchen8050]

Thank you for your comment! I am glad you found the recipe helpful.

[@lexconor8498]

Perfect vid! Well done!

[@galeriadesol948]

Thanks for the information. I'm planting my first 20 lupini seeds, so I guess I'm starting one step behind! I hope to make flour sometime in the future! 😆

[@stacyhackney6100]

Thank you.

[@reemaskitchen8050]

You're most welcome. Thank you for your comment!

[@esther.f.g]

Where I live we can find in the shops the lupin already cooked, so is easier as I only have to dry them in the oven

[@carmenross1077]

Where is that

[@reemaskitchen8050]

Oh that's lucky! I personally think the tough part is the de-shelling as opposed to the cooking. But you're right, it'll save you a lot of time and you won't have to leave it to soak overnight, which is a plus. I might try to find the cooked beans and try it out for myself.

[@lindapotter4741]

Thank you Reema This was a very interesting video. I live in a hot climate so I think it is totally possible for us to grow lupin beans. I had heard that it takes days to make the flour because you have to soak the beans in salted waterand rinse numerous times. I am glad that you could make the flour in one day if you wanted to. One question, I have a pressure cooker - Have you tried cooking them in a pressure cooker?

[@reemaskitchen8050]

Thank you for this very kind comment. Yes, it often takes days as well to cook the flour, something I didn't understand at first, but now I do. Depending on where the beans were grown, they might be overly bitter and retain that bitterness if you only soak them for one night. I have recently had the misfortune of coming across those bitter ones, and I had to soak the cooked beans for an extra day before making flour out of them. I haven't tried cooking them in a pressure cooker since I don't own one, but you can try searching on google for simple boiled lupini beans in a pressure cooker and use that method before drying them in the oven. It will have the same result as long as the bean, itself tastes good/not bitter before you dry them. Hope that helps!

[@unbanpotofgreed1647]

Keep it up Reema that's a great content + Where are you from if you don't mind me asking ofc

[@reemaskitchen8050]

Thank you! That's so sweet of you. I'm from Egypt.

[@ursulaumbrico2930]

I usually just "squeeze" each bean out of their shell...but I understand why you cut them in half...🙂. Thanks for sharing your process!

[@reemaskitchen8050]

That would be such a time saver. I tried to do it, but the beans are slippery and often the opening was too small for them to be squeezed out. Thank you for your comment!

[@kend8070]

@@reemaskitchen8050 Make quick slit in one end of the bean... do this with all beans then come back and squeeze them out of the slit?

[@alexruiz65]

Anybody knows the glucemic index of lupin flour??TIA.

[@lexconor8498]

Maybe you could just put the cooked, unshelled beans into a food processor (without drying them in the oven) then dry the paste in thin layers in your oven or dehydrator or freeze dryer if you have one. Maybe the shells arent so bad, like unshelled chickpeas for hummus

[@reemaskitchen8050]

Yes, the shells aren't a problem at all if you can get the powder to the right consistency! I love your idea, I just prefer to dry the beans because it would decrease the chance of flour getting everywhere after I use the oven if that makes sense. I might try it anyway out of curiosity.

[@Sarah-yo1dd]

Thank you for the video. Just saw another video where they used these type of bean to make Fries. What would happen if the shells were not removed? I can't see myself spending all that time to do that.

[@reemaskitchen8050]

Thank you for your comment! To be honest, I haven't tried including the shells, because I've heard they provide a distinct taste (and I generally want my flours not to have that as to not overshadow the other ingredients in lupin flour recipes). Some of the beans that were still shelled came out of the oven as dry as the others, so I can only assume they would grind up into powder without issue. If you do try this, please let me know how the flour tasted at the end.

[@Sarah-yo1dd]

@@reemaskitchen8050 thank you

[@manarelgendy1626]

Hi Reema, thank you for your efforts to make this video. ❤️ I just want to make sure how does it taste, does it give any obvious flavour in the bakeries? I’d like to make bread with this flour but I’m afraid it will come out with a weird taste or rubbery dry texture and wastes all that time and effort 😭

[@reemaskitchen8050]

Hello. Thank you for your comment. I have made carrot cake, lemon bars, and bread crumbs with this flour, but never bread, so I can't comment on that particular recipe, but in general I didn't taste the lupin. As long as the lupin is fully cooked before it is dried, it will not draw out your bread's moisture (it will act like almond flour does in baked goods). I didn't find a rubbery texture in any of my recipes, but it might turn out grainy if the beans aren't fully grinded. I hope this helps ❤️.

[@renneukaegbu2342]

Once the husk is removed, is there any fiber in this flour?

[@reemaskitchen8050]

Thank you for your comment. Yes, there is still plenty of fiber in the kernel, itself. It's true that the shell has a lot more fiber than the kernel, but they are both rich in fibers. I hope that answers your question.

[@prometheas]

What would you describe as the advantage to making this at home over buying ready-made lupin flour?

[@calypsocrew]

no insects...

[@reemaskitchen8050]

@@calypsocrew OMG! Did you really find insects in it? Was it stored in poor conditions or is the brand just not very hygienic? I relate, though. I once found an insect in a sealed bag of sesame seeds, and it took me two years to be able to eat tahini again😅.

[@reemaskitchen8050]

Since it's not as well-known as say coconut or almond flour, there are limited companies that make lupin flour (I only know about Lupina). For that reason, at least where I live, it is hard to find and is extremely expensive. Making lupin flour at home cost me less than 10% of the amount of money I would've spent on the ready-made flour. Of course, it is up to you whether saving the money is worth the extra effort you need to put in to make the flour. Hope that helps!

[@chiclett]

@@reemaskitchen8050 all produce has some insects and even rodent feces. the government allows a certain amount.

[@chiclett]

@@reemaskitchen8050 where I live, Lupin flour costs about 4$/lb

[@harrie205]

2:25 gett lupin grit instead of whole lupins

[@gobetter350]

The wheat flour we buy is precooked too?

[@reemaskitchen8050]

I don't know much about wheat flour. It hasn't been in my diet for a very long time. I don't think it's pre-cooked, though, since raw flour is considered a health risk.

[@littlemisss8287]

Can you grind this in a grain mill

[@reemaskitchen8050]

I haven't tried it, but I'm pretty sure it will yield the same effect, yes.

[@akabesh]

and what if you kept the shells

[@reemaskitchen8050]

I haven't tried this to be honest, because I've heard the shells provide a distinct taste if you include them in the flour (and I generally want my flours not to have that as to not overshadow the other ingredients in lupin flour recipes). Some of the beans that were still shelled came out of the oven as dry as the others, so I can only assume they would grind up into powder without issue. I don't have access to the raw beans right now, so I can't try it, but if you do try this, please let me know how the final result turned out.

[@wa3delsadiqeen]

ممكن أطحنه مع القشور؟ شكراً

[@reemaskitchen8050]

انا جربت اعمل كده بس كان الموضوع صعب و اخذ وقت اطول. فالاخر مهما عملت الدقيق بيطلع مش ناعم بس ممكن ينفع برده فالوصفات على حسب حضرتك عايز تعمل ايه.

[@katch6466]

Where I can get Lupin Beans in Texas?

[@reemaskitchen8050]

I'm not really sure because I don't live there, but anywhere that sells raw beans and spices might have them. If not, try a google search or amazon. Hope that helps :)

[@lamoskgr]

By the way, cna you do this with canned lupini beans?

[@reemaskitchen8050]

Yes, it will work. Just make sure to taste the beans first to ensure that the flavor is not bitter or overly salty so it will not taste weird when ground into flour (it should ideally have a neutral, slightly umami flavor). Also rinse the beans very well before taking the shells off. Hope this helps ❤.

[@lamoskgr]

@@reemaskitchen8050 Thanks for replying back. I did used canned beans I found in Lidl. I rinsed them, took the shells off, cut them and then I left them in clean water for an hour and it removed the salty flavour. I couldn't grind them into a thin powder though, Il have to buy a coffee grinder like you did. Again, thank you so much for the video. It is very instructive ❤️

[@reemaskitchen8050]

@@lamoskgr You're welcome! Before you buy a grinder though, make sure the problem isn't the beans, themselves. If the beans are forming a paste instead of a powder in your processor, then they need to spend more time in the oven (they're not dry enough yet). Good luck!

[@deemz5136]

Are you sure this how they do it? I just wanna make sure that its the same macros as the ones sold so i don’t ruin my diet 😢

[@reemaskitchen8050]

Thank you for your comment. Unfortunately, there aren't many resources out there about the commercial process of making Lupin flour (hence why I felt the need to create my own technique). But it's just my technique, and I have no way of knowing whether this is exactly how factory-made lupin flour is processed. If a store-bought version has only has "dehulled lupin beans" in the ingredients, then they should theoretically have the same macros, but again, I cannot be sure (if the store-bought version uses a different method of cooking them, for example, then the macros will differ). If you were using Lupina brand, then the macros will not be the same, because they grind up the whole lupin. I hope that answers your question.

[@TheCliverguy]

أشتريها أرخص من تكلفة العملية وبجودة أعلى وطحن ناعم جداً

[@user-iv8dc4do4l]

من وين؟ غالي جدا

[@reemaskitchen8050]

الدقيق هنا باكتر من الف جنيه مصري فالارخص اني اعمله فالبيت.

[@carmenross1077]

Lupin never heard of this

[@reemaskitchen8050]

Yeah, it's relatively new/not very well-known, but I have read that it creates desserts that are more moist than those made with coconut or almond flour. It is also high in protein, which is a plus. That's why I decided to start making it at home.

[@john.coming]

ينفع يتعمل من غير خطوة اضافة الماية؟؟

[@reemaskitchen8050]

لا للاسف بدون إضافة المياة الدقيق هيكون ناشف فالكيك و الحلويات هتبقى جافة و مش حلوة و كمان على حسب نوع الترمس ممكن يطلع الدقيق مر جدا و غير صالح في الوصفات.

[@john.coming]

@@reemaskitchen8050 شكرا

[@CrazyTee33]

Oh hell no. That’s too much work for me. I’ll be ordering on Amazon. However, I did truly appreciate the demonstration and seeing how it was made!

[@reemaskitchen8050]

Thank you so much for the lovely comment! I am glad you liked the video. I can totally understand why you would rather buy it though 😅.

[@carlking8530]

There is a Cajun chef on KZbin that uses lupin flour to make roux for dishes that require roux. He claims it's as good as regular flour.

[@reemaskitchen8050]

sounds delicious!

[@Weche_Tek]

Why not just break the beans in a blender?

[@reemaskitchen8050]

Raw Lupin beans are usually very bitter. Sometimes, it takes me multiple soakings to get them to lose the aftertaste. The boiling and addition of salt also help with the same thing. Hope that helps!

[@chiclett]

great, worked a whole day to save $2

[@reemaskitchen8050]

It really depends on the location whether the flour is expensive or not and thus whether this process is worth it or not. It also depends on how much time you have on hand to spend in the kitchen. It took me about half an hour to deshell the beans and I usually do my own work while the beans are cooking/soaking/in the oven, so I didn't find this recipe all that time-consuming. Of course, if it's taking you all day and the flour is cheap anyway, I wouldn't blame you for preferring to buy it (I would too 😅).

[@chiclett]

@@reemaskitchen8050 yes, about 4$ /lb

[@galeriadesol948]

@@chiclett if this is not useful for you, just stop watching and commenting! You lost some dollars, according to your criteria. 😂😂

[@chiclett]

@@galeriadesol948 you lost some brain cells, according to your criteria 🤣🤣🤣

[@phyx1s]

LOL, just buy a bag of lupin flour. Its way cheaper (and faster).

[@reemaskitchen8050]

Here a 454 grams of lupin flour costs around 70 pounds, while a 1000 grams of raw lupin beans cost 64 pounds. Without the deshelling, the process is quick and simple and not that different from having to make coconut/almond flour (with the soaking and cooking and drying and grinding, etc.) Whether it's worth it or not really depends on where you live and whether you have the time for the process. If it's cheaper where you are, I'd defintely go for the store-bought version!

[@phyx1s]

@@reemaskitchen8050 UK pound? I see on amazon the 454gr is 7,50 pound (just 1st hit). Still 3x more expensive than where I live (450 grams 2,25 Euro). Not worth going through all that hassle.

[@reemaskitchen8050]

No. I live in Egypt. (Egyptian Pound). Yeah like I said, if it's not worth going through the hassle, buy it from the store. Depends on your budget and free time. @@phyx1s

[@phyx1s]

@@reemaskitchen8050 So approximately the same price, maybe a bit cheaper in Egypt. But also the beans you need to pay and considering that you save only 6 pound / 0,20 Euro still not worth the hassle and time. But maybe for you it is.

[@reemaskitchen8050]

@@phyx1s You don't save 6 pounds/0.20 Euros. My first reply said that it is 70 pounds per lb and and 64 pounds per one kilogram, which aren't the same measurements (the 64 pounds give you more than double the amount of flour than a 70 pound lupin flour bag). You can calculate the difference if you're interested, but to me it isn't worth it since it doesn't take me an hour overall in the kitchen to make the flour. However, like we both agreed, it depends on the person and their income and free time.