Lupin Flour Bread Recipe High Protein

This Lupin Flour Bread Recipe High Protein is soft, fluffy, and incredibly satisfying! Made with almond and lupin flour, it’s perfect for sandwiches and toast.

I’ll never forget the first time I sliced into a loaf of gluten-free bread that actually held together. Like, really held together—no crumbling, no sad disintegration when I tried to spread butter on it. It felt like winning the lottery.

That’s exactly what this Lupin Flour Bread Recipe High Protein delivers. With a tender crumb, subtle nutty flavor, and enough protein to keep you satisfied for hours, this bread has become my weekly staple. It toasts beautifully, makes incredible sandwiches, and—here’s the kicker—it doesn’t fall apart the moment you look at it funny.

Lupin flour might sound fancy, but it’s simply ground lupin beans, packed with protein and fiber. Combined with almond flour and a few simple ingredients, you get a loaf that’s not only gluten-free but genuinely nourishing. According to the USDA FoodData Central, lupin flour contains approximately 40 grams of protein per 100 grams, making it one of the most protein-dense flours available.

Whether you’re meal-prepping for busy mornings or just craving real, honest-to-goodness bread, this recipe has your back.

Ingredients

• 1 cup blanched almond flour
• ¼ cup ground flaxseed meal
• ¼ cup lupin flour
• 3 tablespoons arrowroot starch
• 2 tablespoons granulated golden monkfruit sweetener with allulose
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• ½ cup Greek yogurt (plain, full fat)
• ¼ cup extra-virgin olive oil
• 3 eggs (at room temperature)
• 1 teaspoon honey (optional)
• 2 teaspoons apple cider vinegar

Instructions

Step 1: Preheat your oven to 350°F. Line a standard 8×4 loaf pan with parchment paper, creating little wings on both sides so you can easily lift your finished Lupin Flour Bread Recipe High Protein masterpiece out of the pan after baking.

Step 2: Grab a large mixing bowl and add the almond flour, flaxseed meal, lupin flour, arrowroot starch, monkfruit sweetener, baking powder, and sea salt. Whisk everything together really well, breaking up any stubborn clumps that try to hide in there.

Step 3: In a separate bowl, combine the Greek yogurt, olive oil, eggs, honey, and apple cider vinegar. Whisk until the mixture looks smooth and cohesive—no streaks of yogurt should remain.

Step 4: Pour your wet ingredients into the bowl with the dry ingredients. Start with a whisk to bring everything together, then switch to a spoon or rubber spatula when the batter thickens. The batter should be pretty thick and substantial, which is exactly what you want for this Lupin and Almond Flour Bread.

Step 5: Scrape the batter into your prepared pan, smoothing the top gently with your spatula. Bake at 350°F for 37-42 minutes. After 30 minutes of baking, place a sheet of parchment paper loosely on top of the pan to prevent excessive browning.

Step 6: Remove from the oven and let cool in the pan for 10 minutes. Use those parchment wings to lift the loaf out, then transfer to a wire rack to cool completely before slicing. Trust me on this—letting it cool fully makes slicing so much easier.

Substitutions & Swaps

This Lupin Flour Low Carb Bread is flexible enough to accommodate what’s in your pantry. If you don’t have arrowroot starch, tapioca starch works identically in this recipe. They’re virtually interchangeable for this purpose.

Can’t find lupin flour locally? Many health food stores carry it, or you can order it online. In a pinch, you could substitute coconut flour, but use only 2 tablespoons instead of ¼ cup since coconut flour absorbs significantly more moisture. You’ll get a different texture, but it’ll still be delicious.

For a dairy-free version of this Lupin Flour Bread Recipe High Protein, swap the Greek yogurt for coconut yogurt or dairy-free yogurt with a similar thickness. Thin yogurts will make your batter too runny, so choose wisely.

Don’t have monkfruit sweetener? A tablespoon of honey or maple syrup works fine, though it’ll add a touch more sweetness and affect the carb count slightly. You can also skip the sweetener entirely for a more savory loaf—perfect for sandwiches.

Room temperature eggs are crucial here. They blend more easily and create better structure in your Lupin and Almond Flour Bread. If you forgot to take them out ahead, just place them in warm water for 5 minutes before using.

Troubleshooting Tips

If your loaf comes out dense or gummy in the center, it needs more baking time. Ovens vary wildly, so use the toothpick test—insert one into the center, and it should come out clean or with just a few dry crumbs.

Sometimes the top browns too quickly while the inside stays underdone. That’s why we tent the loaf with parchment after 30 minutes. If your oven runs hot, you might need to do this even earlier, around the 25-minute mark.

Crumbly texture? Your batter might have been too dry. Make sure you’re measuring flour correctly—spoon it into your measuring cup and level it off rather than scooping directly from the bag, which packs it down. Adding an extra tablespoon of yogurt or oil can also help with moisture.

If your Lupin Flour Low Carb Bread sinks in the middle, your baking powder might be expired, or you opened the oven door too early. That rush of cool air can cause the center to collapse. Wait until at least 30 minutes before peeking.

Allergic to eggs? They’re pretty essential here for structure, but you can try using flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). The texture won’t be quite as fluffy, but it’ll still work in this high-protein bread recipe.

Storage & Meal Prep

This Lupin Flour Bread Recipe High Protein stays fresh for about 3-4 days at room temperature when stored in an airtight container or wrapped tightly in plastic wrap. The flaxseed and lupin flour help keep it moist longer than typical gluten-free breads.

For longer storage, slice your cooled loaf and freeze individual slices separated by parchment paper. They’ll keep beautifully for up to 3 months in a freezer-safe bag. Pop frozen slices straight into the toaster for quick breakfasts—game changer for busy mornings.

I like to bake two loaves at once since they freeze so well. Having homemade bread ready to go makes weekday lunches infinitely easier. Just grab a couple slices from the freezer the night before, and they’ll be thawed and ready by morning.

If you notice your bread getting a little dry after a few days, don’t toss it! Toast slices with butter, use them for French toast, or turn them into breadcrumbs for coating chicken or fish. This Lupin and Almond Flour Bread is too precious to waste.

Serving Suggestions & Pairings

This versatile loaf shines in so many ways. Toast it lightly and spread with butter, almond butter, or cream cheese for a protein-packed breakfast that’ll keep you full until lunch. The slightly nutty flavor pairs beautifully with both sweet and savory toppings.

Make the ultimate sandwich with your Lupin Flour Low Carb Bread—turkey, avocado, lettuce, and tomato is my go-to combination. The sturdy texture holds up to even the juiciest fillings without getting soggy or falling apart.

For a cozy snack, toast a slice and top with mashed avocado, everything bagel seasoning, and a squeeze of lemon. Or go sweet with ricotta cheese, sliced strawberries, and a drizzle of honey. The subtle sweetness in the bread complements both directions perfectly.

This bread also makes incredible French toast. The dense, protein-rich texture soaks up custard beautifully without disintegrating. According to research from the International Journal of Food Sciences and Nutrition, high-protein breakfasts like this can help regulate appetite and support sustained energy throughout the day.

Variations & Dietary Adjustments

Want to add more flavor to your Lupin Flour Bread Recipe High Protein? Stir in a tablespoon of Italian herbs, garlic powder, or onion powder to the dry ingredients for a savory version. Rosemary and sea salt on top before baking is absolutely divine.

For a seeded loaf, fold in 2 tablespoons of your favorite seeds—sunflower, pumpkin, sesame, or poppy seeds all work wonderfully. You can also sprinkle seeds on top before baking for extra crunch and visual appeal.

Make it sweeter by adding ½ teaspoon vanilla extract and a handful of sugar-free chocolate chips or blueberries to the batter. This transforms your Lupin and Almond Flour Bread into more of a quick bread perfect for breakfast or snacks.

For a nut-free version, this recipe gets trickier since almond flour is a primary ingredient. You could try sunflower seed flour, but be aware it might turn your bread slightly greenish due to a harmless chemical reaction with baking powder. It’s totally safe to eat, just a bit quirky looking.

Looking to boost the fiber even more? Add an extra tablespoon of flaxseed meal or a tablespoon of psyllium husk powder. Both work beautifully in this Lupin Flour Low Carb Bread and add extra binding power for an even better texture.

Lupin Flour Bread Recipe High Protein FAQs

More Delicious Gluten-Free Recipes You’ll Love

Craving more gluten-free goodness? Check out these reader favorites from GrainlessLife.com:

• The Best Gluten-Free Chocolate Chip Cookies – Soft, chewy perfection in every bite
• Cassava Flour Tortillas Recipe – Soft, pliable, and perfect for tacos

This Lupin Flour Bread Recipe High Protein proves that gluten-free bread can be genuinely delicious, satisfying, and easy to make. No more crumbly disappointments or cardboard-textured substitutes—just real, honest bread that happens to be better for you.

The best part? You probably already have most of these ingredients in your pantry. So preheat that oven, grab your loaf pan, and get ready to enjoy the kind of bread you thought was off-limits forever. You deserve good bread, friend. Let’s make it happen!