4,396 soda flour recipes

Vegan date nut muffins made with whole wheat flour, wheat germ, molasses, and apple juice instead of eggs. Hearty, naturally sweetened bran muffins with walnuts and lemon zest.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

Indian Figlets are spiced drop cookies loaded with softened figs, warm cinnamon, ginger, and nutmeg, brightened with lemon zest. A chewy throwback cookie with bakery depth.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Whole wheat sesame seed cookies bake up nutty and chewy with toasted sesame, coconut, honey, and a splash of soy milk. A dairy-free, refined-sugar-free drop cookie loaded with seeds and fiber. Makes 48 small treats.

Whole wheat carrot pineapple cake is a moist, dairy-free, low-fat one-bowl cake sweetened with applesauce and pineapple. No oil, no butter, no yolks, all the carrot cake flavor.

Artichoke spice bread with pureed artichoke hearts, orange juice, currants, and walnuts spiced with cinnamon, nutmeg, and cloves. A uniquely moist quick bread.

This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator.

Ohio angel cookies rolled in sugar before baking for a crackled, sparkly crust with a soft, chewy center. A snickerdoodle-style cookie with brown sugar depth and cream of tartar tang.

Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.

A moist, old-fashioned cake made with a whole unpeeled orange, banana, and raisins chopped in the food processor, baked with buttermilk and cinnamon. Rustic, fruity, and deeply satisfying.

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

Peanut butter thumbprint cookies with a chewy raisin-date filling in the center. Nostalgic, tender, and less sweet than the jam-filled version. Makes 60 cookies.

Mocha mint crisps roll buttery cocoa-coffee dough in sugar before baking into crackle-topped chocolate cookies with a cool peppermint finish. A holiday cookie tin essential.

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.