Flour

This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family will definitely enjoy them, too.

Millet flour and rice flour are bolstered by tapioca starch, cornstarch, potato starch, and guar gum in this gluten-free all-purpose flour substitute.

It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again.

Stir the last few kernels of fresh corn into these sweet-and-savory waffles. No fresh strawberries where you are? Frozen, or even sliced plums, work just as well.

Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.

Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.

For a super summery dinner, top supremely crunchy cutlets with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

To avoid the dreaded soggy pastry bottom, blind baking is a great technique to master. Baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.

I’ve already admitted that I’m usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it’s really not that difficult. This is a recipe I’ve relied on for years when those blue moons come along.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

A mixture of almond meal and cornmeal replaces traditional breadcrumbs in these scallion- and mint-packed crab cakes. The raw snap pea salad is crunchy and refreshing—and it’s the perfect way to complete the meal.

These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.

Fold crisped and crumbled bacon into a cornmeal waffle batter for plenty of salty, savory crunch.

This bark recipe lands somewhere in between granola bars the snack and granola the cereal.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions.