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 my first loaf of bread made with this flour. I’ve also tried some other items, including a delicious Lupin Flour Lemon Cookie. This 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 there are reports some peanut sensitive people react negatively to lupin beans. Many of my low-carb cooking friends have had no problems eating lupin products whatsoever. I, on the other hand, have found I do not tolerate this ingredient well. It causes quite a blotchy red rash all over me. Funny thing is I am NOT allergic to peanuts! Go figure…..no other legumes (or any foods at all) bother me. So I must suspend my experiments with this product.
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.
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