Flour

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

And liking it.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

Attention, lovers of squishy and chewy foods! This moody-glam dessert packs tons of bold sesame flavor into one super simple one-bowl cake.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

These rye cookies are something like gingerbread, but softer and way more delicious.

The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

And even better, you won't have to wash your fine-mesh sieve. 

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

It's gluten-free, packed with protein, and makes the best savory pancakes around.