Allergen 6 of 14 · Lu

Lupin: the flour in some gluten-free bakes

Lupin is a legume whose seeds are ground into flour. It is rare in British recipes but turns up in some gluten-free breads, pastries and pastas, especially from continental suppliers.

Checked against the official guidance on 18 September 2026

What the law covers

Annex II lists “lupin and products thereof”.

Where it hides in a UK kitchen

In the free matrix builder, typing any of these ticks lupin automatically: Lupin. These prompt a label check instead, because it depends on the recipe or the brand: Gluten-free bread.

Cross-contact to think about

• Bakery flour dust if lupin flour is used alongside other flours.

Where your risk assessment finds a risk you cannot control, mark the dish “may contain” on the matrix. Don't use it as a blanket statement: when “may contain” is justified.

On a PPDS label

Name it: “legume flour” doesn't tell the customer it is lupin.

Make a PPDS label with allergens emphasised automatically →

Mistakes we see on matrices

• Buying gluten-free bread without reading the whole ingredient list: swapping one allergen for another.