Flour

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.

This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.

You’ll find these a fudgy, sweet and lightly fermented addition to your brownie repertoire.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb. 

Keep the fat rendered from good bacon in a crock in your fridge. It’ll make this the tastiest cornbread you’ve ever had.

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.

These are wonderful both as an appetizer when entertaining or as a main with a side of greens.

The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

Can't find kefir? Substitute buttermilk or plain yogurt.