I read an article about lupin protein and how it helped cells absorb glucose.

So I bought some lupin flour and my daughter and I set about making bread with it.

It turned out like a cross between concrete and putty.
Skye the Wonder dog thought it was fantastic tho, did make her fart excessively tho.

I checked at the bakery that sold me the flour and the lady said,,, Thats why we dont always have the lupin bread available for sale because every so often we fail at making it as well.

Its interesting tho if lupin protein does help diabetes,, I know white bread will blow up your blood sugar.

https://theproteinbreadco.com.au/why-we-use-australian-lupin-flour-in-our-protei...

Before I was so rudely interrupted by the troll, I was ruminating on altering my bread recipe.
I've since found that changing the milk powder content from 1 tabsp to 1 tabsp + 1 tsp has improved the texture & flavour quite a bit.

Nothing like childhood memories. I used to get sent up to the corner shop (remember them?) to get a loaf of bread. In bare feet the pavement was so hot you would jump from cool spot to cool spot. On the way back I'd stick my finger through the crust to get at the fresh bread then.cop it when I got home.