3,899 flour recipes

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Low-fat pie crust made with a blend of unbleached and whole wheat pastry flour and margarine. A lighter, flaky shell for savory pies and quiches with a simple blind-bake option for fruit fillings.

Deep fried banana fritters with a sweet honey glazed.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads.

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

Apple cake with caramel sauce loaded with cinnamon, pecans, and fresh apples. A simple one-bowl batter topped with buttery brown sugar caramel poured on hot from the oven.

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

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.

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.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Buttery melt-in-your-mouth shortbread bars studded with chocolate chips. Made with rice flour for extra crumble, baked low and slow until golden. Just 5 ingredients and 8 minutes of prep.