3,798 flour recipes

Crispy unsweetened oat cookies sandwiched with a sweet date filling. A Canadian grandma recipe with an icebox dough sliced paper-thin and baked into delicate wafers.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Irish cider sauce for oat-coated herrings, made from a butter-flour roux thinned with apple cider and finished with cream. A traditional accompaniment for fried fish.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Award-winning shortbread with just butter, sugar, flour, and salt pressed into thick cutouts: crisp edges, melt-in-your-mouth crumb, adorable sheep shapes with chocolate eyes optional.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.