Lupin Bread recipe – My Provincial Kitchen

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Lupin Bread recipe

Many of you have asked for a recipe that has lupin flour in it & is gluten free.  I'm not a bread maker & I'm by no means a recipe creator, I convert recipes that are traditional & that our family love.

So I needed to find someone who was interested & super clever, this person is Tegan.  Tegan owns a crochet store in Geraldton & she taught our second daughter to crochet.  When Tegan shared that she was playing with lupin flour & making bread I knew she was the lady I needed to speak to.  Thankfully she was very happy to share this recipe.

YOU WILL NEED

1 ½ cups wholemeal lupin flour
1 ½ cups brown rice flour
½ cup white rice flour
½ cup tapioca
1 sachet (7gms) yeast
2 level teaspoons xanthum gum
3 level teaspoons GF baking powder
1 Tablespoonp salt or sugar (optional)
Dried Fruit or seeds (optional)
3 eggs
2 3/4  cups warm water

NOW WHIP IT UP

  1. Pre heat oven to 180° fan forced(if your house is cold this will help with the rising part of your bread)
  2. Line base of loaf tin with baking paper, oil the inside of loaf tin.(a smaller/skinnier tin the better, so heat gets all the way to the middle of the mix)
  3. Place all dry ingredients together in a large bowl. Stir well. Make a well in middle.
  4. Add 2 cups warm water. (I use ¼ cup boiled water to ¾ cold tap water.)
  5. Stir until all ingredients are mixed and there are no dry bits. It should be a thick batter like consistency, add little more water if need be. Leave to the side.
  6. Separate the eggs. Yolks in with batter, and whites in a clean dry bowl. Mix yolks with the batter.
  7. Beat egg whites until stiff peaks form. Add half egg whites to bread batter, folding through gently, add remaining egg white until mixed well. Batter should now look and feel like a thick cake batter.
  8. Add mix to the loaf tin you have prepared. Give a little tap on the bench to level it out so not to get big air pockets in your bread.
  9. Leave near the warm oven to rise for about 45 minutes with a clean tea towel over the top. Use your discretion as to how much it rises, it will rise more when baking.
  10. Once the bread has risen, place in oven for approximately 45/50 mins. I use the smell test, (when your house smells yummy)but usually when the bread sounds hollow and has a golden crust is when it’s ready. Stick a skewer in to be sure. It will come out sticky, but cooked. Leave a little longer in oven if your batter was little thinner.
  11. Once out of the oven let cool for 10 mins then remove from tin. Try to resist cutting straight away. After many times of being unrestrained and wanting to know if it’s cooked and to taste it I now recommend to leave until fully cool before cutting. This lets the loaf settle. When you cut it, it will feel sticky on the inside. This is normal and usually holds well.

    About this lupin loaf.

    Let’s not think it’s going to come out like a typical bread. GF stuff never will! Plus GF always needs more ingredients.

    • Ingredient measurements aren’t exact, but I use a sistema measuring cup And a normal teaspoon. I usually wing it a lot.

     
    It will feel quite dense, but you only need thin slices to satisfy your needs. It will also only be small in size. Don’t cook in a large loaf tin as the heat won’t get to the middle and cook properly before the crust gets to brown.

    • Try and use a normal knife to cut or a finer serrated bread knife, too chunky knife will cut too rough.

     
    Some may say it feels more ‘cakey' then bread, I’ve worked with a few different ingredients and it’s the best combo yet. But I’m still playing.

    • It will be sticky, after a couple of days not so much.

    I tend to cut it up and freeze it as I don’t eat it every day. It does freeze ok, but will frost up, so use it quickly if you don’t eat it every day.

    • This loaf toasts well, so good for eggs on toast and toasties. I don’t really do sandwiches so can’t say how it will hold up as a normal sandwich
    • You can also make 4 small buns out of the batter before putting into the tin. These usually cook up quicker. They won’t rise as much as they aren’t held in something to keep their shape. I’ve tried to use as little xanthum as possible but still have them hold shape.

    • This bread can be egg free, it will be a little denser.

    Otherwise it’s GF, dairy free, soy free.

    • It may not be your friend if you’re watching your carb intake.

     
    Have fun and don’t be afraid to experiment
    Tegan 



Lupin bread pre-baking


Lupin bread post baking

 

 

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