There is a connection between lupins and peanut allergies that you need to know about. Lupin isn't used as much here in Canada as it is apparently in Europe. There it's a very common alternative to wheat flour. In fact, it's so uncommon here that until this week I didn't even realize they were ever eaten. We have lupins in our garden, and they're a common (and beautiful) site in Newfoundland where we spend our summer vacations. I had no idea they were edible!
Lupin is a legume belonging to the same family as the peanut, and recently there is more buzz about people with peanut allergies reacting to lupin, as well. Since 2008, the EU has been labelling for lupin on food labels just as we do here with peanuts and other top allergens. Now, there's no need to panic, but it's definitely something to be aware of if you deal with legume and/or peanut allergies, for sure.
It is becoming a more common ingredient in baked goods, and since the protein in lupins is very similar to that in peanuts, I think it's worth being careful reading labels (as always!) to ensure you're aware in case a reaction does happen. Lupin beans are also common in Mediterranean dishes and in gluten-free products, and we all know that with the gluten-free revolution going strong, there is a high chance you'll come in contact with this ingredient.
So as always, be aware and be cautious, but don't panic.
Learn why label reading is so important, and read about the study that's finally finding answers to the ultimate allergy question.
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