Description
Lupin flour, from toasted seeds.
The lupin seeds are toasted before milling, which brings out a slightly nutty taste and an inviting aroma. The producer highlights its protein, fibre and minerals, and describes it as a low glycaemic index flour. The raw material is naturally gluten-free, but the producer warns that the mill also handles cereals with gluten, so traces cannot be excluded.
For restaurants and chefs. Blend it with wheat flour in bread, pasta and pizza to raise the protein content. It thickens sauces and works in batters and vegetable patties. The toasted note suits savoury crackers and grissini.
For specialty and Italian stores. Lupins are a traditional southern Italian legume, and their flour is still a niche find. It appeals to customers who follow high-protein or low-sugar diets. The 250 g size keeps the entry price low.
Specs: 250 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: toasted lupin flour.
Allergens: lupin. May contain traces of gluten.
