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0 of 3 people found the following review helpfulSeptember 13, 2017Reviewer: Deby in Missouri* I haven't had a lot of experience with it I am looking forward to trying it in low carb cooking and baking.
13 of 13 people found the following review helpfulApril 08, 2013Reviewer: Faye in California* I love the low carb qualities and high protein of this flour. I've been experimenting with Choc. chip cookies. I found that 1 cup of lupin flour, 1/2 cup Oat fiber 500, and 1/2 cup wheat protein isolate (for a total of 2 cups) makes a good flour substitute. Beware that if you taste the batter before it's cooked the lupin flour gives it somewhat of a 'green' taste. It seems to mellow after baking. I've been making with tagatose (sugar sub). so have to bake at 300F instead of 350. My picky 5 year old loves the cookies! ...to me I like them best fully cooled...also tried adding 2 Tablespoons of cocoa powder to the batter. I like them the most.