10,000 flour recipes

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

When you make some afternoon tea, this recipe is excellent matching!

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

This Italian rum cake is made with three layers of sponge cake, each layer is spread with rum syrup and cream filling. It's a beautiful yet delicious cake that surprises everyone at any occasion.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Delicious and wholesome scones that are perfect for breakfast or snack.

The ultimate batter for deep frying. Beer makes a batter for deep frying and smooths as French onion soup.

Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.

Soft, tender bread machine loaf made with cream of wheat cereal for a uniquely smooth crumb. Just add ingredients, press start, and let the machine do the work.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Crispy fried pastries shaped like elephant ears, dusted with cardamom sugar and toasted pistachios. Afghan teatime treats that puff up golden and shatter when you bite in.

Earthy kasha bread baked in your bread machine with buckwheat flour, whole wheat, and raisins pureed into the dough. Apple juice concentrate adds natural sweetness. A wholesome, nutty loaf.

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.

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.

Serve this sweet dish as an appetizer or a light snack!