Lupine flour is made from the seeds of the sweet lupine, a type of lupine cultivated to be less bitter and more suitable for human consumption. After the seeds are pressed, the resulting flakes are soaked in water to remove the bitter taste. The liquid is then heated and vaporized and the lupine flour remains.
From Wikipedia: Eurasian and North African lupins (Lupinus angustifolius) or lupin bean are high in protein, dietary fiber, and antioxidants, very low in starch, and like all legumes, are gluten-free. Lupins can be used to make a variety of foods both sweet and savoury, including everyday meals, traditional fermented foods, baked foods, and sauces.
The European white lupin (L. albus) beans are commonly sold in a salty solution in jars (like olives and pickles) and can be eaten with or without the skin. Lupini dishes are most commonly found in Europe, especially in Portugal, Spain, Greece, and Italy. They are also common in Brazil and Egypt. In Egypt, the lupin is known in Arabic as ترمس termes, and is a popular street snack after being treated with several soakings of water, and then brined. In Portugal, Spain, and Spanish Harlem, they are popularly consumed with beer. In Lebanon, Jordan, Syria, Palestine, and Israel, salty and chilled lupini beans are called termos and are served as part of an apéritif or a snack. Other species, such as L. albus (white lupin), L. angustifolius (narrow-leafed lupin), and L. hirsutus (blue lupin) also have edible seeds. ...
Lupins are known as altramuz in Spain, from Arabic ترمس termes. The seeds are used for different foods, from vegan sausages to lupin-tofu or baking-enhancing lupin flour.1
To make lupine flour, the lupine seeds are first pressed to remove the water. Then they are soaked in order to release the protein from the fiber structures. The liquid is heated and vaporized so that at the end the protein can be used in the form of flour.
The yellowish, slightly nutty tasting lupine flour is very versatile. Most commonly, it is used as a substitute for wheat flour since it binds water and helps keep the baked products fresh longer. As a general guideline, you can replace a maximum of 15–20 % of the wheat flour with lupine flour. You can also mix lupine flour into protein drinks. And lupine flour works well as an emulsifier.
Lupine contains all the essential amino acids and is an especially popular alternative source of protein among vegetarians and vegans. Lupine seeds also contain high levels of carotenoids, vitamin E, potassium, magnesium, and iron. Unlike many other legumes, lupine contains alkaline protein, which causes only very little uric acid to be produced. As a result, lupine is particularly well suited for people who need to eat a purine-low diet as a result of rheumatism or gout disease.
A risk of lupine allergy exists in patients allergic to peanuts. Indeed, most lupin reactions reported have been in people with peanut allergy. Because of the cross-allergenicity of peanut and lupin, the European Commission, as of 2006, has required that food labels indicate the presence of "lupin and products thereof" in food.2
Lupinus, commonly known as lupin or lupine (North America), is a genus of flowering plants in the legume family, Fabaceae. The genus includes over 200 species, with centers of diversity in North and South America. Smaller centers occur in North Africa and the Mediterranean. Seeds of various species of lupins have been used as a food for over 3000 years around the Mediterranean and for as long as 6000 years in the Andean highland, but they have never been accorded the same status as soybeans, dry peas and other pulse crops. The pearl lupin of the Andean highlands of South America, Lupinus mutabilis, known locally as tarwi or chocho, was extensively cultivated, but no conscious genetic improvement other than to select for larger and water-permeable seeds seems to have been made. Users soaked the seed in running water to remove most of the bitter alkaloids and then cooked or toasted the seeds to make them edible, or else boiled and dried them to make kirku. Spanish domination led to a change in the eating habits of the indigenous peoples, and only recently has interest in using lupins as a food been renewed.1
By breeding lupine varieties with much lower amounts of bitter substances and toxins (called sweet lupine), it was possible to improve the use of lupine for human and animal consumption. The name sweet lupine does not indicate a sweet taste, as you might assume, but rather the lower amount of bitter substances it contains in contrast to the original varieties.
Lupine is a plant that grows easily and thrives in both sandy and dry soil. It can be grown well in Germany, Austria, and Switzerland, which means that there is no need to import it from other countries. The symbiosis of the plants with nodule bacteria causes nitrogen accumulation in the soil, which also promotes the "growing" of other plants. The strategic use of lupine in agriculture is also known as green manuring.