The ratio refers to volume, but you may still have to make minor adjustments to get the right consistency depending on the recipe.

“Organic Soy Flour. Soy flour is derived from ground soybeans. It is somewhat similar to coconut flour in that it is quite dry and easily absorbs ingredients. It also has more protein than the keto flours we mentioned above and is an excellent source of dietary fiber. By buying organic soy flour, you can avoid GMO soybeans and the pesticides that are commonly used on them.”

I’ve just brought some lupin flakes to try as I need nut-free and mainly egg-free baking/cooking. (Can use a couple of eggs now in baked products = excitement)
Here are some of their lupin recipes. My 9 year old has some developmental/learning difficulties and it’s great when he eats the tiniest nibble of carrot and swallows it as he is a very picky eater. Getting him off processed and sugar-free food is currently a work in progress.
https://annaslowcarbkitchen.com.au/?s=Lupin&cat=56

Unfortunately, I haven’t had a chance to experiment with it, and there is hardly any information online other than Lupin-based recipes.

From my research, what I can gather is that:
-Lupin flour will not rise
-Lupin flour acts similarly to coconut flour but doesn’t soak up as much liquid.
-Lupin flour is typically found in recipes mixed with other flours, not on its own.

So, basically, you’ll need to do some experimentation to dial in the right substitutions. I recommend getting a feel for using Lupin Flour by making keto-friendly Lupin Flour recipes first (I found a few from queenketo with a quick google search). Once you got the hang of what Lupin is like, then try subbing it in for other flours.

I am sorry I couldn’t be more helpful at this time. I’ll keep asking around to see if I can find better info for you.

Thanks so much! We put a lot of work, experimentation, and research into this one.