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Message: <blockquote data-quote="clearviews" data-source="post: 114681" data-attributes="member: 20752">Hi again MoogieNot 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 notAlison</blockquote>

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