Hi Lizbet, my tablespoon (from a set of unknown origin) says 15ml. But, as you’ve discovered, I’m not a fan of volume measurements, as they are only ever approximate.

Thank you so much for sharing your experience! I hope you’ll try my other bread-type recipes (I highly recommend the Amazing Protein Bread Loaf – it is the most visited, tried and tested of them all), as well as the lupin ones. 🙂

Thank you so much for your quick response 🙂 I made this without the flaxseed and did not add any water at all, and although it was extremely delicious, it was slightly on the dry side (nothing a dollop of butter on top can’t fix!), so next time I’ll try adding 2-3 tablespoons of water. This is a fantastic recipe, so easy and so much fun, and I am really loving experimenting with lupin flour! I’m excited to try the rest of your lupin flour recipes, thanks again!

Thank you! I made this without any water and flaxseeds and although it was delicious, I think I will add 2-3 tablespoons of water the next time as it was ever so slightly dry. A wonderful recipe, though, I’ve only just started experimenting with lupin flour and it works so well in savoury bakes. I’m excited to try all of your other lupin flour recipes, thanks again 🙂

Hi! You can leave out the flaxseed. Just reduce or omit the water – you’ll have to judge the consistency. It shouldn’t be too wet. You could always add a bit of psyllium powder to get it right.

Hi Evangeline, yes it’s the one I use. Delivery is a bit slow unless you opt for the more expensive service, but it will arrive. It’s coming from Belgium, so it does take a while. The low price is worth the wait. 🙂

Hello, my lupin flour comes from Luxembourg and it’s grown in France. Italy is the largest lupin producer in Europe, but
the flour is made elsewhere.