Lupin Bean Flour
Considered toxic for some time, Chip Morris from Mohr-Fry Ranches developed methods of growing the heritage beans into an all natural, nutrient rich product that can be milled into flour. We use it in our cornbread and some baked products at about twenty percent of the recipe calling for flour.
It does bake more quickly and will darken, so reduce the temperature or carefully watch the cooking time. We notice no difference in taste but are happy to know we are adding nutrition to the diet.
We encourage you to share your cooking and baking stories with this remarkably healthy product on our BLOG and to share your experiences.