• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Is anyone using hemp flour?

Moogie1947

Well-Known Member
Messages
104
Location
Surrey, UK
Type of diabetes
Treatment type
Diet only
I found a box of hemp flour in the health food shop and is says 20g per 100g. I know this is too high for baking but wondered if anyone had tried it for making cheese sauces for cauliflower cheese, where a couple of tablespoons say might be enough for a dish for 3 or 4 people.
I find the low carb cheese sauces I tried taste OK but are a bit runny and sink to the bottom of the dish instead of coating the cauliflower.
 
Hi again Moogie
Not found that one, sounds interesting though. I have been trying Lupin Flour at 11 grams per 100 grams (yes, eleven) but only for things like a batter. I use half the Lupin and half Besan (chick pea) in a recipe for a batter with ground cummin, corriander and tumeric in it for flavour. Dip slices of egg plant (aubergine) in it a deep fry. So far it hasn't made a spike in my BGLs and it is so nice. If I use more of it in a zucchini (courgette) fritter up goes my BGLs. A thin batter works and a fritter does not
Alison
 
Hi Alison,
I have not seen lupin flour in the UK. Perhaps I haven't been looking, I only ran across mention of it recently. I thought Lupins were poisonous seeds from a well know garden flower, perhaps it is a different species. 11g per 100g is twice as good as the hemp.
The aubergine fritters sound nice, I like fried or grilled aubergine slices layer with fried halloumi cheese slices - nice and high in protein too.
It is possibly the chick pea flour that spikes the blood sugar as it is much higher in carbs I think.
I might try using carbalose low carb flour to make a batter, can you get it, it is very low in carbs and quite like white flour to use?
Lyn
 
The lupin flour must be made from lupins specifically gown for human consumption. The lupins grown for animal fodder are not free of pesticides and other nasties and therefore not to be made into flour for humans. Bought mine from a health food store in Western Australia (I know it is too far for you and now too far for me as well, as we are back home in the east!) and they have a web address irwinvalley.com.au. Their pack says that it is naturally high in protein, low in carbohydrates and is gluten free.
I understand that some people died in Europe after making their own flour from lupins grown for animal fodder.
Don't think I can tolerate any flour even Carbalose for baking so far. Only safe one for me is almond meal. Love grilled Haloumi so I will try that one with the Egg Plant. I grilled Haloumi spiked with chilli today to take away with us to a festival. Wicked that was! Also found something called Ayam Goreng paste (8.5 grms carb per 100gr if I include the sugar which wasn't indented) which you put a couple of tablespoons of into 150 mls water, simmer chicken pieces in for 30 mins then deep fry until golden. As adding fat to my diet (I used to be low fat/high carb) has improved my lipids I am going for this.
Alison
 
Lupin flour might not be suitable for anyone having a peanut allergy. The pack advises people that it can be an allergen and one should test first.
Alison
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…