4,498 flour recipes

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Sourdough rye bread made in a bread machine with sourdough starter, rye flour, barley flour, caraway seeds, and dried onion. A tangy, dense loaf with old-world rye flavor.

A hearty bread machine loaf with whole wheat flour, oat bran, vital wheat gluten, and honey. High fiber, soft crumb, and completely hands-off.

Cheese scones with sharp cheddar, whole wheat flour, and dry mustard rubbed with cold butter. A British-style savory scone that bakes tall and golden in under 10 minutes.

Three-ingredient beer bread with self-rising flour, sugar, and a can of warm beer. No yeast, no kneading, just mix and bake for an hour for a dense, crusty homemade loaf.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Wheat-free oat and garbanzo flour cookies with brown rice flour, chopped nuts, and honey. Egg-free, dairy-free, and naturally sweetened with a nutty, wholesome flavor.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Whole wheat pizza dough with cornmeal for a nutty, crisp, rustic crust. A double-risen homemade yeast dough that bakes up sturdy and golden, a heartier base for any pizza topping you like.

Pecan-crusted grouper bakes flaky white fish under a Dijon-and-pecan crust for a crunchy, buttery shell with no skillet of hot oil. A 35-minute Southern-style fish dinner.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.