Lupine is a seed from which we draw yellow flour, interesting for many. This flour has been used for almost twenty years in Viennese pastry and biscuits, for gluten-free preparations, protein breads, and certain sauces. But most of us would not know it. We do not doubt that it will be of great service to many and that many cooks will learn how to use it to prepare outstanding dishes.
What is lupine?
It’s a legume, like peas, soya, and beans. Cultivated for 4000 years, it was consumed by the Mayans and Egyptians. Traditionally, it is used in brine preparation. Healthy Lupine high protein flour is also used in semolina to make pancakes in the Mediterranean basin and in South America.
Note that lupine has good agronomic characteristics: it grows easily on poor soils and easily passes insecticides and fungicides. Like many legumes, it fixes nitrogen from the air and enriches the soil, thus acting as a green manure. So many assets to focus on organic farming. The seed that is the origin of the flour that we offer is a variety of white lupine (lupus albus), grown in the west of France.
- It is the most protein-rich legume: it contains 40% of it! Good lysine and argentine content.
- Fibbers: 30%.
- Fat content: 10% Details: low saturated fatty acids (14%), many unsaturated fatty acids including 67% monounsaturated fatty acids. For the remaining polyunsaturated, the omega 6 / omega 3 ratios is 2.5.
- Carbohydrates: 10%. No starch
Lupine flour rich in protein has a very good emulsifying capacity and partially or totally replaces eggs for brioche, cake or vegetable mayonnaise type sauces. It gives the preparations a beautiful yellow colour, very appetizing.
It brings a little nutty flavour appreciable pastry.
Who can choose Lupine
Anyone curious about cooking can try lupine. But the gastronomic interest of its flour remains limited. We propose it above all to simplify the life of people who need:
- A high protein food
- An alternative to eggs
- Gluten-free flour, which can be combined with others. For the people allergic to gluten: lupine is a great alternative.