8,613 butter flour recipes

Oat bran muffins with whole wheat pastry flour, honey, and a hint of cinnamon. High-fiber breakfast muffins ready in 30 minutes, no eggs or butter required.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

Traditional Passover apple pie made with matzo meal crust instead of flour. Unique dough from soaked matzos, hard-boiled egg yolks, and butter.

Maple sponge cake with just 4 ingredients: maple syrup, eggs, flour, and optional vanilla. A light, airy tube cake with no butter, no sugar, sweetened entirely by real maple syrup.

Light orange sponge cake rolled with orange marmalade filling, dusted with confectioners sugar. No butter or oil, just eggs, cake flour, and orange zest.

Spiced applesauce bread with whole wheat flour, brown sugar, cinnamon, nutmeg, and allspice. A moist, warmly spiced quick bread loaf with no butter needed.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Easy DIY yellow cake made from scratch with cake flour, four whole eggs, and a creamed-butter batter for a tender golden crumb. The from-scratch answer to a boxed mix.

Bacon-laced venison stew with potatoes, carrots, tomatoes, and fresh peas, thickened with a flour roux and simmered until the wild game is spoon-tender. Serve with buttered corn muffins for a hunter's feast.

Cardamom whole wheat walnut biscotti combine ground walnuts, whole wheat flour, and warm cardamom into crisp twice-baked Italian cookies. No butter, no yolks, just clean flavor.

Wholesome coconut oat sticks made with whole-wheat flour, rolled oats, cashews, and coconut. No eggs, no butter, no added sugar. A crunchy, nutty snack that's vegan-friendly and simple to shape by hand.

Pan di Spagna is the classic Italian sponge cake, made with just eggs, sugar, flour, and cornstarch. No butter, no leavening. The base for tiramisu, zuppa inglese, and Italian layer cakes.

Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.