2 servings. You can use almond flour, but you’ll probably need 3x the amount of lupin flour and it will struggle to puff up because of the fat content.

Hi Janice,
lupin flour is a key ingredient for my Yorskshire pudding batter, so I wouldn’t advise replacing it. In terms of texture, oil content, macronutrients, and absorption potential, lupin flour is pretty unique, and very different from coconut or almond, or indeed any other seed/nut flour. If you like my recipes, I strongly advise that you buy some (unless you’re allergic to peanuts), as you’ll find it in many of my savoury and sweet options. I often combine it with other flours in specific ratios, so a small bag will go a long way.
Best wishes.

Hi Mark, I hope you’ll like it. For gravy, I normally use the cooking liquid from a roasting tin (see my Lamb Fore Shanks post (https://staging.queenketo.com/low-carb-slow-cooked-lamb-fore-shanks/).

Hey Kay! That’s amazing! Thank you for sharing your ‘swap’: I’m sure other readers will find it useful.

Awwhhh. I’d send you a cookies birthday gift, but the cost of posting to the U.S. is prohibitive, plus I’m not sure how long they would take to reach you (I have no wish to poison anyone…). All the best.

Thank you Stef. In answer to your question, I don’t really know. I like the neutral taste of lupin, so I never thought of trying with coconut and almond flours (I use them for sweet bakes, but very rarely with savouries). If you have a go using one of them, please share your results, so other readers can benefit from your insight.