Milled from 100% Australian sweet white lupins, this is your secret weapon for adding serious protein and fibre to everyday baking and cooking — without the fuss. Nutty, wholesome, and surprisingly versatile, it works beautifully in sweet bakes, savoury doughs, and even pasta.
Use it to replace part (or sometimes all) of your usual flour, depending on the recipe:
Chef’s guide: Lupin flour is often used at 10–40% inclusion when blending with other flours for best texture and rise.
Want the deeper “how and why” on lupins (and how to cook with them confidently)?
👉 Read Chef Ian’s Lupins blog here → [link]
“I’ve swapped 100% of the flour for lupin flour in my Sticky Date Pudding — and it’s a cracker.
Just remember: you’ll need around 30% more moisture than your usual recipe. I used coconut milk for extra flavour, and it was a huge hit.”
100% lupin flour (from sweet lupins).
Contains lupin.
(Also note for customers: lupin is a legume and may not suit people with peanut/legume allergies.)
Store in a cool, dry place. Reseal after opening for best freshness.
Country of Origin
Australia
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