Sweet lupin flour
A legume-based flour with no fermentation in its plain form — generally considered low histamine, though lupin is a notable allergen.
Sweet lupin flour is ground from lupin beans, a legume related to peanuts and soy, processed without fermentation.
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No fermentation-related histamine — the plain flour form doesn't go through aging or fermentation, which keeps it lower on the histamine scale compared to fermented soy products
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Allergen note — lupin is a recognized allergen in many countries and can cross-react with peanut allergy; this is separate from histamine but worth being aware of
For those without legume allergies, it can work well as a high-protein, low-histamine flour alternative in baking.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)