My inspiration for this <1g-net-carb-bread was the recipe here: http://chocolatechillimango.com/2013/01/19/lupin-protein-bread/#.UVhdElfa7jU. Once I discovered just how low-carb lupin flour is, I ordered some and have been experimenting with it lately. First off, I just had to do something to reduce the yellow color lupin flour gives baked goods. Yellow might be OK for a cornbread recipe, but I don’t want yellow sandwich bread. So I set about making considerable changes to the inspirational recipe.
I’m quite pleased with the first loaf of bread and a few other baking experiments with lupin flour. The bread has a nice firm texture and is moist. It does not crumble apart like almond flour breads tend to do. It has a more pleasant taste than most flax breads. I will continue to experiment with the ingredients to try to achieve a whiter appearance and more “flour-y” taste. I order my lupin flour direct from: http://www.lopino.com/product/21 . Netrition.com also has recently started carrying lupin flour. This recipe is not suitable until the grains rung of the Atkins Phase 2 OWL. This recipe is unsuitable for Primal-Paleo on several levels. I might mention that because of its slight “corn taste” this bread makes an excellent bread to crumble up for making cornbread stuffing!
CAUTION: Lupin beans are a legume closely related to peanuts. If you have a peanut allergy, I must inform you some peanut sensitive people react negatively to lupin beans. Many of my low-carb cooking friends have had no problems eating lupin products whatsoever but I have found I do not tolerate this ingredient well, even though I am NOT allergic to peanuts. Go figure…..no other legume bothers me. 😦
This recipe appears in Vol. 4. (p.136) of LOW CARBING AMONG FRIENDS cookbook series by Jennifer Eloff and friends. Jennifer has brought together a group of very talented low-carb chefs, including none other than George Stella, to offer some of their very tastiest low-carb creations. Visit them on Facebook at the link above and if you like the photo preview there, like their page and buy the team’s cookbooks at Amazon or here.
DISCLAIMER: By personal choice, I am not paid for this book promotion nor for the inclusion of my recipes in them. I do so because they are GREAT cookbooks. ‘Nuff said.
½ c. lupin flour
¼ c. almond flour
1 T. golden flax meal
2 T. oat fiber (omit if gluten free)
2 T. coconut flour
2 T. plain, unsweetened whey protein powder (I use NOW brand)
1 T. egg white protein (I use NOW brand)
1½ tsp. each baking powder and baking soda
Dash garlic powder
½ tsp. sea salt
2 tsp. glucomannan powder (konjac powder) (optional, but enhances texture & rise)
1 c. grated Monterrey Jack cheese
3 T. water + 1 T. heavy cream
1 T. olive oil
6 beaten eggs
DIRECTIONS: Preheat oven to 350º. Lightly grease/oil a loaf pan. Mine is an unusual shape at 4″x3″x10″. In a large mixing bowl, measure out all dry ingredients and stir well. Make a well in the center and add the eggs, oil, water and cream and using a for, beat the liquid ingredients up in the well and slowly incorporate the dry ingredients to form a smooth batter. Mine was fairly thick. Spoon into the greased loaf pan, leveling with your rubber spatula. Pop into preheated 350º oven for 30-40 minutes or until it passes the toothpick test in the center. Remove, cool slightly and loosen from the pan with a knife. I easily slice mine into 16 ½” slices using the 10″ loaf pan. Using a deeper, shorter more standard loaf pan, you will need to see how many slices you get and recalculate your per slice stats. I will provide the numbers for the entire loaf to facilitate recalculating.
NUTRITIONAL INFO: I get 16 slices from my 10″ long loaf:
1/16 loaf contains: 95 cals., 6.7 g fat, 4.21 g carbs, 3.34 g fiber, .87 NET CARBS, 6.78 g protein
Entire recipe contains: 1501 cals., 108 g fat, 67.3 g carbs, 53.4 g fiber, 13.9 g NET CARBS, 108 g protein