"The flower lupin?" LOL, sorry I couldn't resist the Monty Python reference. At first, I heard lupin and thought wolf and then I remembered the Monty Python skit and decided that was more likely. After a quick search, I learned they use dried beans from a plant similar to the peanut to make the flour. I also learned that we called the flower lupin a "Bluebonnet".
Thanks for this and the other vid where you compared other flour substitutes for roux. I make étouffée regularly, and felt guilty about the carbs. Going to get some lupin flour AND some Carbquick and try it both ways. I usually use plain old butter for my roux. What do you think about the suggestion I saw above for ghee? I made some ghee recently - not exactly “brown,” but cooked longer than I intended and it’s pretty nutty…. Appreciate the demos!
I tried this and it turned a beautiful color, but it was grainy and it did not incorporate into the stock this the lupin flour settled to the bottom when served
Could it be from not fully emulsifying it when you first added it to the water? I use sorghum flour and have to emulsify really good or I’ll get that same problem. Also I find adding hot roux to hot water (opposite of traditional recommendations) works better.
Much better than almond flour I did a video on that about a year-and-a-half ago showing why I didn't like almond flour along with some other ingredients to make roux
Saw you on The Low Carb Cocktail Guy Channel helping with ZERO CARB ORANGE LIQUEUR | Sugar Free Triple Sec. I sub'd when I saw you using a Magnalite 4265-M.
![[UNCUT] ชาวบ้านถาม “นายกอุ๊งอิ๊งค์” ประชาชนมีกิน มีใช้ กี่โมง? I คนดังนั่งเคลียร์ I 16 ส.ค. 67](http://i.ytimg.com/vi/tKZvOzLIJJc/mqdefault.jpg)
![[UNCUT] เพื่อไทยดันอุ๊งอิ๊งนั่งนายกฯ หลังเศรษฐาถูกถอดถอน | คนดังนั่งเคลียร์ | 15 ส.ค. 67](http://i.ytimg.com/vi/SpprmDJ6QEE/mqdefault.jpg)
"The flower lupin?" LOL, sorry I couldn't resist the Monty Python reference. At first, I heard lupin and thought wolf and then I remembered the Monty Python skit and decided that was more likely. After a quick search, I learned they use dried beans from a plant similar to the peanut to make the flour. I also learned that we called the flower lupin a "Bluebonnet".
This is unbelievable!!!!! Game changer! Thank you from NOLA! You KNOW how hard it is to keto here!!! ⚜️
Thank you much ⚜️⚜️⚜️
Looks absolutely amazing! Can't wait to try this!! 😍awesome video Barry, thank you
Thank-you much my friend 🤩
Thank you I bought some of this flour the other day... looks like I will be making a key roux at my house.
Awesomeness
Gumbo time
Gotta love the Louisiana accent !
Thank you
Can't wait to try this!
Thank-you for rhe visit
Awesome!
Thank you 😊
Everyone in Louisiana have that pot...lol. thanks because I'm missing my gumbo.
Agree, lol
Thanks for this and the other vid where you compared other flour substitutes for roux. I make étouffée regularly, and felt guilty about the carbs.
Going to get some lupin flour AND some Carbquick and try it both ways.
I usually use plain old butter for my roux. What do you think about the suggestion I saw above for ghee? I made some ghee recently - not exactly “brown,” but cooked longer than I intended and it’s pretty nutty….
Appreciate the demos!
I've used butter many times as well it does great
I tried this and it turned a beautiful color, but it was grainy and it did not incorporate into the stock this the lupin flour settled to the bottom when served
Interesting, I haven't had that issue, did you use butter or oil, and maybe the brand of Lupin that you used
Could it be from not fully emulsifying it when you first added it to the water? I use sorghum flour and have to emulsify really good or I’ll get that same problem. Also I find adding hot roux to hot water (opposite of traditional recommendations) works better.
Thanks, that looks like it will do the trick. Better than almond flour I assume? Do you think it's good for bechamel too?
Much better than almond flour I did a video on that about a year-and-a-half ago showing why I didn't like almond flour along with some other ingredients to make roux
That was an excellent video as well. Thank you for sharing your results!
Looks amazing…. Can I substitute the butter with oil?
Yes you can, thanks for the visit
Hopefully you're not using seed oils though
use brown butter ghee for a nuttier flavor
@@OatmealTheCrazy what's wrong with seed oil? That's a genuine question, I'm new to the keto lifestyle! Thanks!
Saw you on The Low Carb Cocktail Guy Channel helping with ZERO CARB ORANGE LIQUEUR | Sugar Free Triple Sec. I sub'd when I saw you using a Magnalite 4265-M.
I see you know your Magnalite
Where do you purchase lupin flour?
Amazon
How does lupin flour compare to using carbquik?
The video I did on carb quick was good but I enjoy Taste of Lupine much better
Good to know! Thank you!
Can this roux be used as a base for making gravy?
Absolutely, thanks for the visit my friend
Yep. A roux is a darker gravy base
How does the lupin flour work for making regular gravy for like sausage gravy?
It should do fine
@@TheCajunKetoChef do you use more more flour to oil or is it 1:1?
Why a roux at all. The nutty flavour comes from the butter.
Enjoy