1,982 flour recipes

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Meringue-based granola cookies made with whipped egg whites, brown sugar, and folded-in granola. Light, crispy, and low-fat with no butter or flour needed.

Besan burfi, a traditional Indian fudge of chickpea flour slow-toasted in ghee with cardamom and sugar. A four-ingredient festival sweet cut into diamond pieces.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Light bran muffins with quick oats, bran flakes, raisins, and egg whites. A fat-free flour-free breakfast muffin under 75 calories with serious fiber for healthy mornings.

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.

Fat-free oatmeal cookies sweetened with mashed banana, applesauce, and brown sugar. No butter, no oil. Whole wheat flour and oats give them satisfying chew. Vegan-friendly with optional raisins and sesame.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Microwave turkey method roasts a whole stuffed bird in a floured roasting bag at 70 percent power, rotating and flipping every quarter of the cook time. A fast holiday option without the oven.

Spicy brisket needs just two things: a beef brisket and your favorite barbecue sauce. Baked low and slow until fork-tender, then piled into warm flour tortillas for an easy Tex-Mex dinner.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.