Flour

Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

Crispy, flaky, chewy, sweet, gooey—you get all of these sensations at once when you bite into freshly made roti.

This leavened Persian flatbread is at its best when eaten fresh.

Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.

These lacy pancakes are cooked only on one side, which gives them an incredibly light and delicate texture.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.

This tender, fragile shortbread is the result of a happy accident involving an extra egg yolk.

A combination of gluten-free flour, rice flour, and arrowroot gives these dairy-free vegan cookies their light, crisp texture.

More like a brownie than a cookie, these fudgy, densely chocolaty Christmas cookies pack Dutch cocoa powder and chocolate chips into every bite. They keep their chew once they cool, but we prefer them while still warm and gooey.

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

Glutinous rice flour, also known as mochiko or sweet rice flour, makes an excellent gluten-free gravy for Thanksgiving or any holiday feast. Like wheat flour, mochiko can be toasted in fat to create a roux, which lends the finished gravy robust flavor that other starches, like cornstarch, just can’t match. This gravy also has a silky texture and great body like any gravy should. Here miso and apple cider vinegar extend the flavor, making it both brighter and more savory. Start by adding half the!…

A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew.

Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

Chewy, flaky, rich paratha is always a crowd-pleaser.