Lupin flour

Replace about 10–20% of the wheat flour to add a nutty flavour and help keep bakes moist. It has no gluten, so using it alone usually gives bread and cakes a dense, crumbly texture.

Mix it with another flour rather than using it alone, as lupin flour has no gluten and absorbs plenty of liquid. Let the batter stand for about 10 minutes, then cook the pancakes over a medium heat for 2–3 minutes per side.

It has a mild, nutty, slightly earthy taste that works well in savoury pancakes, flatbreads and vegetable fritters. Try it with herbs, garlic, courgette or cheese; a little can also add depth to biscuits and cakes.

Keep it in an airtight container in a cool, dry cupboard, away from heat and moisture. If you buy a large bag or your kitchen is warm, keep it in the freezer and bring the amount you need to room temperature before using.

Lupin flour is made by grinding lupin seeds, so it is essentially the same ingredient in a finer form. It is not the same as whole lupin seeds, which need different preparation and are generally eaten soaked or cooked.

Yes. Lupin is an allergen, and people with a peanut allergy can also react to it. Avoid lupin flour if you have been advised to avoid lupin, and take particular care if you have a peanut allergy.

Use it in cooked recipes rather than tasting it raw: flour is intended to be cooked, and raw flour can carry harmful germs. Follow the recipe’s cooking instructions, especially for batters and doughs.