Answers to your burning questions
What is Lupin?
Lupin in a naturally gluten free legume. It is best suited to the sandier soils & a Mediterranean climate, (which is perfect for where we farm).
It is jam packed with nutrition, starting off with 37% protein, 42% fibre with only 6% carbs.
Other elements that are packed in are
Essential amino acids
It is also a natural pre-biotic which helps with gut health.
With it's combined protein & fibre content it helps you feel full for longer, so that will help with eating less food (& we know that has to be good for us).
These legumes are a real powerhouse, they are a fabulously well rounded seed that has so many benefits.
Do you grow wheat, is there the possibility of cross contamination of gluten?
Yes we grow wheat, and canola as well as lupins. We are very passionate about the quality of our lupins. We have protocols in place that reduce the risk of cross contamination with the wheat and canola that we grow. We regularly test for gluten in our products.
Our products are endorsed by Coealiac Australia, we send them our test results so they are sure their endorsement is valid.
What is the difference between your wholemeal & self raising flours?
How long will shipping take?
Because we are shipping directly from farm it may take around 3-4 days from you placing your order before we can get it into Geraldton onto freight.
What is so special about your lupin?
The lupin we grow is specifically bred for human consumption. The alkaloid (the bitterness) level of our lupins has been recorded at a level that is acceptable for human consumption. It is high in fibre and protein while being low in carbs. It also has notable levels of antioxidants, potassium & iron. We have our own storage and facility specifically built for working with lupin.
Western Australia grows 80% of the worlds lupins & we are in the top 5% of growers, so they play a huge role in our farming practice.
Tell me more about lupins being a pre-biotic
A word from our nutritionist
Lupins are a good source of pre-biotics (oligosaccharides) that can promote
the growth of beneficial intestinal Bifidobacterium. Lupin contains a combination of both soluble (prebiotic) and insoluble fibre (bulking) and getting both is key to good gut health.
Are lupins an allergen?
Lupins have been registered on the food allergies list by FSANZ (Food standards Australia New Zealand). As with any protein containing foods, there is the chance of allergy. A small percentage of people who are allergic to peanuts could be allergic to lupins. If you are unsure please consult your health professional before consuming lupin.
Is your flour organic?
We are broadacre farmers and therefore we are unable to farm organically. We do farm to a safe farm practice & we make every effort to grow our lupins sustainably and as environmentally friendly as possible.
Are lupins GM?
Lupins are not genetically modified.
Your recipes say to use rapadura sugar, why do you use that?
We use rapadura sugar in our own home, we do this because we understand it to be a wholefood. You can use any sugar you have in your own home in our recipes. Here is a link to some information about different sugars.
Why are all your recipes gluten as well as dairy free?
I was diagnosed with Crohn's Disease in 2015 & I have found life to be much more comfortable when I remove both gluten & dairy from my diet. This is the way I cook so this is the way I share.
What does lupin flour taste like?
Lupin flour has a nutty flavour. In mixing with other flours & wet ingredients it can have an intriguing smell, almost like cut lawn or it could even smell rancid. This is just how the lupin flour smells when mixed with other ingredients & liquid, rest assured this smell does NOT carry through into cooked goods.
Tell me about using lupin flour
Lupin flour is an interesting product to work with & if you are used to using other gluten free flours, then you can say it is comparable to those. It is a dense flour & the best results I’ve had with lupin flour have been in recipes like fruit cakes, slices, biscuits, pastry & crumbing. You can use higher quantities in these type of recipes, if you want to make a lighter cake then around 15-20% replacement for other flours would be a maximum suggested quantity.
I'm not coeliac, is lupin still good for me?
It sure is. Lupin flour can be added to many savoury & sweet dishes to increase the nutrition of the food. With the high protein & fibre it is great for 'bulking' up your food while giving it that plant protein boost. We love to use lupin flour in a range of recipes which are not gluten free or that you would not necessarily expect flour to be in.
What's the nutrition profile of your products
You can find the nutrition panel for our
- Wholemeal flour here
- Self raising flour
- Pancake mix here
- Choc Brownie mix here
- Savoury Muffin mix here
- Raspberry White Choc Loaf mix here
- Anzac Biscuit mix here