10,000 flour recipes

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Bread machine carrot bread folds grated carrots, walnuts, molasses, and yogurt into a soft wheat-and-white-flour yeast loaf. A naturally sweetened sandwich bread with flecks of orange and a tender, moist crumb.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Gluten free rice batter bread: a quick eight-ingredient loaf using brown rice flour and potato starch, leavened with baking powder. No yeast, no kneading, ready in under an hour.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.

Delicate amaranth crepes filled with bananas or whipped tofu, drizzled with a tangy lemon-honey sauce. Light, elegant breakfast or dessert.

Buckwheat apple muffins with chopped dates and buttermilk. A wholesome breakfast muffin with earthy buckwheat flavor, tart Granny Smith apples, and natural date sweetness.

Try making this delicious bread made with buttermilk, raisins and molasses in the convenience of your crockpot at home.

A bread machine spelt bread combining spelt flour with white bread flour for a mild, nutty loaf with more character than white bread. Just 6 simple ingredients and your bread machine does the work.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.

Fried zucchini with a thin Italian-style flour-and-water batter, salted first to draw moisture, then pan-fried in oil until crisp and golden. Five ingredient summer staple.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.