18 Delicious Lupin Flour Recipes for Gluten-Free Baking

Ready to bake gluten-free without sacrificing flavor or texture? Meet lupin flour—your new secret weapon! Packed with protein and fiber, this nutty, versatile flour makes everything from fluffy pancakes to rich brownies taste indulgent. Whether you’re gluten-sensitive or just curious, these 18 delicious recipes will inspire your next baking adventure. Let’s dive in and discover how lupin flour can transform your treats!

Lupin Flour Pancakes with Blueberry Compote

These protein-packed pancakes are delightfully fluffy and pair perfectly with a tangy homemade blueberry compote—no refined sugars needed!

Ingredients:

• For the pancakes: 1 cup lupin flour, 1 tsp baking powder, 1/4 tsp salt, 2 large eggs, 1 cup milk (dairy or plant-based), 1 tbsp maple syrup, 1 tsp vanilla extract, 1 tbsp melted butter or coconut oil
• For the compote: 1 cup fresh or frozen blueberries, 1 tbsp lemon juice, 1 tbsp maple syrup, 1/4 tsp cinnamon

Instructions:

1. Make the compote: In a small saucepan, combine blueberries, lemon juice, 1 tbsp maple syrup, and cinnamon. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until berries burst and sauce thickens slightly. Set aside.
2. Mix dry ingredients: Whisk together lupin flour, baking powder, and salt in a large bowl.
3. Combine wet ingredients: In another bowl, beat eggs, then stir in milk, 1 tbsp maple syrup, vanilla, and melted butter.
4. Cook pancakes: Heat a lightly greased skillet over medium. Pour 1/4 cup batter per pancake; cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more. Repeat with remaining batter.

The lupin flour gives these pancakes a nutty richness while keeping them light—and the compote adds a vibrant, jammy contrast. Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Gluten-Free Lupin Flour Chocolate Chip Cookies

These gluten-free lupin flour chocolate chip cookies are delightfully chewy with a nutty depth—perfect for anyone craving classic cookies without the gluten.

• 1 cup lupin flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup softened butter (or dairy-free alternative)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup chocolate chips

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together lupin flour, almond flour, baking soda, and salt in a bowl.
3. In a separate bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla extract.
4. Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips.
5. Scoop 1-tbsp portions onto the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are soft.
6. Let cool on the sheet for 5 minutes before transferring to a rack.

The lupin flour adds a subtly earthy richness that pairs beautifully with the gooey chocolate—no one will guess they’re gluten-free!

Tip: For extra chewiness, slightly underbake and let them firm up as they cool.

Lupin Flour Banana Bread with Walnuts

This protein-packed banana bread swaps traditional flour for nutty lupin flour, adding a hearty twist to your favorite cozy treat.

Ingredients

• 3 medium ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup melted coconut oil, cooled slightly
• 2 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups lupin flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup chopped walnuts, divided

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mash bananas until smooth. Whisk in 1/2 cup melted coconut oil, eggs, 1/3 cup maple syrup, and 1 tsp vanilla extract.
3. Add 1 1/2 cups lupin flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Fold until just combined, then stir in 1/2 cup chopped walnuts.
4. Pour batter into prepared pan and top with remaining 1/4 cup walnuts. Bake for 45–50 minutes until a toothpick comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The lupin flour gives this banana bread a satisfyingly dense crumb, while the walnuts add crunch to every bite.

Tip: For extra moisture, wrap cooled bread in beeswax wrap overnight before slicing.

Low-Carb Lupin Flour Pizza Crust

This protein-packed, gluten-free pizza crust is shockingly close to the real deal—crispy on the outside, tender inside, and ready for your favorite toppings!

Ingredients:

• 1 cup lupin flour
• 1/2 cup grated Parmesan cheese
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 large eggs
• 2 tbsp olive oil
• 2 tbsp water

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup lupin flour, 1/2 cup Parmesan, 1 tsp baking powder, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Add 2 eggs, 2 tbsp olive oil, and 2 tbsp water. Stir until a thick, slightly sticky dough forms.
4. Spread dough onto the baking sheet into a 10-inch circle (about 1/4-inch thick), smoothing edges with wet fingers.
5. Bake for 15–18 minutes until firm and lightly golden. Add toppings, then return to oven for 5–7 minutes to melt cheese.

The lupin flour gives this crust a nutty, savory depth that pairs perfectly with bold flavors like pepperoni or roasted veggies—no one will guess it’s low-carb!

Tip: For extra crispiness, broil the topped pizza for 1–2 minutes at the end (watch closely!).

Lupin Flour Zucchini Muffins with Cinnamon

These tender, protein-packed muffins sneak in zucchini for a subtly sweet, spiced treat that’s gluten-free but never dry.

Ingredients:

• 1 ½ cups lupin flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ⅓ cup melted coconut oil
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (squeezed dry)
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with parchment liners.
2. Whisk together lupin flour, 1 ½ tsp cinnamon, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat eggs, ⅓ cup melted coconut oil, ⅓ cup maple syrup, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into the wet mix, then stir in zucchini and walnuts (if using). Divide batter evenly among cups.
5. Bake for 22–25 minutes until tops spring back when pressed. Cool 10 minutes before serving.

The lupin flour gives these muffins a delightfully dense yet moist crumb, while cinnamon and zucchini keep them cozy without overpowering sweetness.

Tip: For extra flavor, sprinkle muffin tops with a pinch of cinnamon before baking.

Keto-Friendly Lupin Flour Waffles

These golden, protein-packed waffles are a low-carb dream—crispy on the outside, tender inside, and ready in minutes!

Ingredients:

• 1 cup lupin flour
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 2 tbsp melted butter (or coconut oil)
• 1 tbsp granulated erythritol
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a bowl, whisk together lupin flour, erythritol, baking powder, and salt.
3. Add eggs, almond milk, melted butter, and vanilla extract. Stir until just combined (batter will be thick).
4. Scoop 1/4 cup batter onto the hot iron, close, and cook for 3–4 minutes until deeply golden and crisp.
5. Repeat with remaining batter. Serve warm with sugar-free syrup or berries.

The lupin flour gives these waffles a nutty richness while keeping them light—no one will guess they’re grain-free!

Tip: For extra-fluffy waffles, let the batter rest for 5 minutes before cooking.

Lupin Flour Flatbread with Herbs

This lupin flour flatbread is a protein-packed, gluten-free alternative that’s fragrant with fresh herbs and ready in minutes—perfect for dipping or topping with your favorite spreads.

• 1 cup lupin flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 large egg
• 1/4 cup water
• 2 tbsp olive oil (plus extra for brushing)

1. In a bowl, whisk together lupin flour, baking powder, salt, garlic powder, rosemary, and thyme.
2. Make a well in the center and add the egg, water, and 2 tbsp olive oil. Stir until a thick, slightly sticky dough forms.
3. Divide the dough into 4 equal portions. Roll each between parchment paper into 1/4-inch-thick rounds.
4. Heat a skillet over medium heat. Brush one side of a flatbread lightly with olive oil, then cook for 2–3 minutes per side until golden and slightly puffed. Repeat with remaining dough.

The flatbreads are delightfully nutty and herb-forward, with a tender-chewy texture that holds up to hearty dips like hummus or baba ganoush.

Tip: For extra crispness, finish the flatbreads under a broiler for 1–2 minutes after skillet-cooking.

Lupin Flour Brownies with Almond Butter Swirl

These fudgy brownies get a protein-packed twist from lupin flour, while a creamy almond butter swirl adds just the right nutty richness.

Ingredients:

• 1/2 cup lupin flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup creamy almond butter

Instructions:

1. Preheat oven to 350°F and line an 8×8″ baking pan with parchment paper.
2. Whisk together lupin flour, cocoa powder, baking powder, and salt in a bowl.
3. In another bowl, beat eggs, maple syrup, coconut oil, and vanilla until smooth. Fold dry ingredients into wet until just combined.
4. Spread batter into the pan. Dollop almond butter on top and swirl with a knife.
5. Bake for 18–20 minutes until edges are set but center is still slightly soft. Cool completely before slicing.

The lupin flour keeps these brownies dense and chewy—almost like a cross between a brownie and a protein bar—while the almond butter swirl melts into pockets of gooey goodness.

Tip: For extra decadence, warm individual squares for 10 seconds in the microwave before serving.

Lupin Flour Crackers with Sea Salt

These crispy, protein-packed crackers are a gluten-free snack dream—lightly salty, nutty, and perfect for pairing with cheese or dips.

Ingredients:

• 1 cup lupin flour
• 1/4 cup olive oil
• 1/4 cup water
• 1/2 tsp sea salt, plus extra for sprinkling
• 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix lupin flour, 1/2 tsp sea salt, and garlic powder (if using). Drizzle in olive oil and water, stirring until a thick dough forms.
3. Place dough between two sheets of parchment and roll to 1/8″ thickness. Remove top parchment, then cut into squares with a knife or pizza cutter.
4. Lightly sprinkle with extra sea salt, then bake for 18–20 minutes until edges are golden and crisp. Cool completely before snapping apart.

The lupin flour gives these crackers a satisfying crunch and rich, buttery flavor—no one will guess they’re grain-free!

Tip: For extra flavor, try adding rosemary or smoked paprika to the dough.

Lupin Flour Cinnamon Rolls with Cream Cheese Frosting

These gluten-free cinnamon rolls are surprisingly fluffy, thanks to lupin flour’s high-protein magic—plus, that tangy cream cheese frosting is downright irresistible.

Ingredients

• Dough: 2 cups lupin flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/4 cup melted butter, 1 cup warm milk (110°F), 1 large egg
• Filling: 1/4 cup softened butter, 1/3 cup packed brown sugar, 1 tbsp ground cinnamon
• Frosting: 4 oz softened cream cheese, 1/4 cup softened butter, 1/2 cup powdered sugar, 1/2 tsp vanilla extract

Instructions

1. Prep dough: Whisk lupin flour, granulated sugar, baking powder, and salt in a bowl. Stir in melted butter, warm milk, and egg until a sticky dough forms.
2. Roll out: Turn dough onto a lupin-floured surface, knead lightly, then roll into a 12″x8″ rectangle. Spread softened butter over dough, then sprinkle evenly with brown sugar and cinnamon.
3. Shape & cut: Tightly roll dough into a log, slice into 8 pieces, and arrange in a greased 9″ round pan. Bake at 375°F for 20–22 minutes until firm.
4. Frost: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over warm rolls.

The lupin flour gives these rolls a nutty depth that balances the sweet filling—no one will guess they’re gluten-free!

Tip: For extra-gooey centers, microwave the frosting for 10 seconds before drizzling.

Lupin Flour Chocolate Cake with Raspberry Filling

This rich, gluten-free chocolate cake gets a tangy twist from a vibrant raspberry filling—perfect for when you want something decadent but still light.

Ingredients

• 1 ½ cups lupin flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• 3 large eggs, room temperature
• ½ cup melted coconut oil
• 1 tsp vanilla extract
• ¾ cup almond milk
• 1 cup fresh raspberries (plus extra for garnish)
• 2 tbsp honey

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
2. In a bowl, whisk together lupin flour, cocoa powder, baking powder, salt, and granulated sugar.
3. In another bowl, beat eggs, coconut oil, and vanilla extract until smooth. Gradually mix in dry ingredients, alternating with almond milk, until just combined.
4. Divide batter evenly between pans. Bake for 22–25 minutes, or until a toothpick comes out clean. Let cool completely.
5. While cakes cool, mash raspberries with honey in a small saucepan over low heat for 5 minutes, stirring until thickened. Strain to remove seeds if desired.
6. Spread raspberry filling over one cake layer, then top with the second layer. Garnish with fresh raspberries.

The lupin flour gives this cake a tender crumb without any graininess, while the raspberry filling cuts through the deep chocolate flavor beautifully.

Tip: For extra shine, brush the cake layers with a simple syrup (equal parts water and sugar) before adding the filling.

Lupin Flour Peanut Butter Cookies

These gluten-free cookies are nutty, tender, and packed with protein—perfect for a wholesome treat that doesn’t skimp on flavor.

Ingredients:

• 1 cup lupin flour
• 1 cup creamy peanut butter
• 1/2 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup lupin flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup peanut butter, 1/2 cup maple syrup, 1 egg, and 1 tsp vanilla until smooth.
4. Fold the dry ingredients into the wet mixture until combined, then stir in 1/4 cup chocolate chips (if using).
5. Scoop dough into 1-tbsp balls, place on the baking sheet, and flatten slightly with a fork.
6. Bake for 10–12 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.

The lupin flour gives these cookies a subtly earthy depth, while the peanut butter keeps them irresistibly chewy. No one will guess they’re gluten-free!

Tip: For extra crunch, swap chocolate chips for chopped peanuts.

Lupin Flour Sandwich Bread with Sunflower Seeds

This nutty, protein-packed loaf is perfect for hearty sandwiches or slathered with butter—no kneading required!

Ingredients:

• 1 ½ cups lupin flour
• ½ cup sunflower seeds, plus 2 tbsp for topping
• ¼ cup ground flaxseed
• 1 tsp baking soda
• ½ tsp salt
• 4 large eggs
• ¼ cup melted coconut oil
• ¼ cup water
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, whisk together lupin flour, ½ cup sunflower seeds, ground flaxseed, baking soda, and salt.
3. In another bowl, beat eggs, then stir in melted coconut oil, water, and apple cider vinegar.
4. Pour wet ingredients into dry ingredients, mixing until just combined (batter will be thick).
5. Transfer to the loaf pan, smoothing the top. Sprinkle remaining 2 tbsp sunflower seeds over the batter.
6. Bake for 45–50 minutes until golden and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before slicing.

The lupin flour gives this bread a rich, slightly earthy flavor, while the sunflower seeds add a delightful crunch in every bite.

Tip: For extra flavor, toast the sunflower seeds lightly before mixing them into the batter.

Lupin Flour Lemon Poppy Seed Muffins

These bright, tender muffins pack a protein punch thanks to nutty lupin flour, while lemon zest and poppy seeds add classic bakery-style flavor.

Ingredients

• 1 cup lupin flour
• 1/2 cup almond flour
• 1/3 cup granulated sugar
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

Instructions

1. Preheat oven to 350°F. Line a muffin tin with 8 parchment liners.
2. Whisk together lupin flour, almond flour, 1/3 cup sugar, 1 tbsp poppy seeds, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
3. In another bowl, beat eggs with 1/4 cup melted coconut oil, 1/4 cup almond milk, 2 tbsp lemon juice, and 1 tbsp lemon zest.
4. Fold wet ingredients into dry until just combined (batter will be thick). Divide evenly among liners.
5. Bake 18-20 minutes until tops spring back when lightly pressed. Cool 5 minutes in pan before transferring.

The lupin flour gives these a delightfully dense-yet-moist crumb, while the double hit of lemon keeps them refreshing—not overly sweet. Perfect with afternoon tea!

Tip: For extra tang, brush warm muffins with a mix of 1 tbsp lemon juice and 1 tsp sugar.

Lupin Flour Crepes with Fresh Berries

These delicate, protein-packed crepes are a gluten-free dream—light, slightly nutty, and perfect for showcasing juicy summer berries.

Ingredients

• 1 cup lupin flour
• 1 1/4 cups whole milk
• 3 large eggs
• 2 tbsp melted butter, plus extra for greasing
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup or powdered sugar, for serving

Instructions

1. In a blender, combine lupin flour, milk, eggs, 2 tbsp melted butter, sugar, and salt. Blend until smooth, about 30 seconds. Let batter rest 10 minutes.
2. Heat an 8-inch nonstick skillet over medium-low. Lightly grease with butter. Pour 1/4 cup batter into the center, swirling to coat the pan evenly. Cook 1–2 minutes until edges lift easily, then flip and cook 30 seconds more. Repeat with remaining batter.
3. Fold crepes into quarters and top with fresh berries. Drizzle with maple syrup or dust with powdered sugar.

The lupin flour gives these crepes a lovely golden hue and a tender bite—no one will guess they’re grain-free!

Tip: For extra-fluffy crepes, let the batter rest overnight in the fridge.

Lupin Flour Pumpkin Spice Donuts

These gluten-free donuts pack all the cozy flavors of pumpkin spice into a tender, protein-rich treat—perfect for a quick breakfast or afternoon pick-me-up.

Ingredients:

• 1 cup lupin flour
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 2 large eggs
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and grease a donut pan with coconut oil.
2. In a bowl, whisk together 1 cup lupin flour, 1 tsp pumpkin pie spice, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup pumpkin puree, 1/4 cup maple syrup, 2 eggs, 2 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Fold wet ingredients into dry until just combined (batter will be thick). Spoon into the donut pan, filling each cavity 3/4 full.
5. Bake for 12–14 minutes until edges are lightly golden and donuts spring back when touched.
6. Cool in the pan for 5 minutes, then transfer to a rack.

The lupin flour gives these donuts a subtly nutty flavor and fluffy texture—no one will guess they’re grain-free! Tip: For extra indulgence, drizzle with a simple glaze of powdered erythritol and almond milk.

Lupin Flour Garlic Herb Biscuits

These fluffy, savory biscuits pack a protein punch thanks to lupin flour, with garlic and herbs adding a cozy, aromatic twist.

Ingredients:

• 1 1/2 cups lupin flour
• 1/2 cup almond flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 cup cold butter, cubed
• 2 eggs
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together lupin flour, almond flour, baking powder, garlic powder, dried rosemary, and salt.
3. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in eggs and heavy cream until just combined (don’t overmix—the dough will be sticky).
5. Scoop 8 equal portions onto the baking sheet and bake for 18–20 minutes until golden and firm.

The lupin flour gives these biscuits a nutty depth while keeping them tender—perfect for sopping up soups or slathering with butter. Tip: For extra flavor, brush the tops with melted garlic butter right after baking!

Lupin Flour Carrot Cake with Cream Cheese Glaze

This lupin flour carrot cake is a gluten-free twist on the classic, with a moist crumb and cozy spices topped by a tangy cream cheese glaze—perfect for when you want a lighter treat without sacrificing flavor.

• 2 cups lupin flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs, room temperature
• 3/4 cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium)
• 1/2 cup chopped walnuts (optional)
• For the glaze: 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1 tbsp milk; 1/2 tsp vanilla extract

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together lupin flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. In another bowl, beat eggs, maple syrup, coconut oil, and vanilla extract until smooth. Stir in carrots and walnuts (if using).
4. Fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. For the glaze, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

The lupin flour gives this cake a protein-packed boost while keeping it tender—no one will guess it’s gluten-free! The glaze adds just the right creamy contrast.

Tip: For extra fluffy texture, let the grated carrots sit in a towel for 10 minutes to remove excess moisture before mixing.

Conclusion

With these 18 delicious lupin flour recipes, gluten-free baking has never been easier—or tastier! Whether you’re whipping up fluffy pancakes or hearty bread, there’s something here for every home cook. We’d love to hear which recipes you try—leave a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow bakers to enjoy. Happy baking!