Craving something cozy or celebratory? Wheat flour is your kitchen’s secret weapon, transforming into everything from quick weeknight dinners to festive seasonal treats. Whether you’re baking comforting classics or exploring new flavors, these 20 versatile recipes promise delicious inspiration for every occasion. Let’s dive in and discover how this pantry staple can make every meal special!
Classic Homemade Wheat Bread
Unlock the simple joy of baking with this classic homemade wheat bread—a staple that fills your kitchen with warmth and yields a loaf perfect for sandwiches, toast, or just enjoying fresh from the oven. Using a methodical approach, we’ll walk through each step to ensure success, even for beginners.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the dough:
– 1 cup warm water (110°F)
– 2 1/4 teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 2 cups whole wheat flour
– 1 cup all-purpose flour
For finishing:
– 1 tablespoon unsalted butter, melted (for brushing)
Instructions
1. In a large mixing bowl, combine 1 cup warm water (110°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon granulated sugar. Let it sit for 5 minutes until foamy—this indicates the yeast is active. Tip: Use a thermometer to check the water temperature; too hot can kill the yeast.
2. Add 1 teaspoon salt, 2 tablespoons melted unsalted butter, 2 cups whole wheat flour, and 1 cup all-purpose flour to the bowl. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Knead by pushing the dough away with the heel of your hand, then folding it back—this develops gluten for a better rise.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let it rise again for 45 minutes or until it reaches the top of the pan.
6. Preheat your oven to 375°F. Bake the loaf for 30 minutes or until the top is golden brown and sounds hollow when tapped. Tip: Insert an instant-read thermometer into the center; it should read 190°F for doneness.
7. Remove the bread from the oven and immediately brush the top with 1 tablespoon melted unsalted butter for a soft crust. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Naturally, this bread boasts a hearty texture with a tender crumb and nutty flavor from the whole wheat flour. Serve it warm with a smear of honey or use it to make a savory grilled cheese sandwich for a comforting meal.
Whole Wheat Pancakes with Maple Syrup
You’re about to make the most satisfying, wholesome breakfast you’ve had in a while. Whole wheat pancakes with maple syrup are a classic that feels both nourishing and indulgent, perfect for a lazy weekend morning or a special brunch. Let’s walk through each step together so you end up with fluffy, golden-brown pancakes every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 1 cup whole wheat flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
For the wet mix:
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
For cooking and serving:
– 1 tablespoon unsalted butter, for greasing the skillet
– ½ cup pure maple syrup, warmed
Instructions
1. In a large mixing bowl, whisk together 1 cup whole wheat flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until fully combined.
2. In a separate medium bowl, whisk 1 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; a few lumps are okay to avoid overmixing, which keeps the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and add 1 tablespoon unsalted butter, swirling to coat the surface evenly.
5. For each pancake, pour ¼ cup of batter onto the skillet, spacing them apart to prevent sticking.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully with a spatula.
7. Cook the other side for 1-2 minutes until golden brown and cooked through; tip: adjust the heat if they brown too quickly to ensure even cooking.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter to the skillet as needed.
9. In a small saucepan, warm ½ cup pure maple syrup over low heat for 2-3 minutes until just heated through, stirring occasionally to prevent burning.
10. Serve the pancakes immediately, drizzled with the warmed maple syrup.
Soft and fluffy with a subtle nuttiness from the whole wheat, these pancakes soak up the maple syrup beautifully for a sweet, comforting bite. Stack them high with fresh berries or a dollop of Greek yogurt for a delightful twist that balances richness with a touch of tang.
Soft Wheat Flour Tortillas
Remember those store-bought tortillas that taste more like cardboard than food? Today, we’re making soft, pliable, and deliciously fresh wheat flour tortillas from scratch—it’s easier than you think, and the payoff is huge. Ready to transform your taco nights? Let’s get started.
Serving: 8 tortillas | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 3/4 cup warm water (about 110°F)
Instructions
1. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt until fully combined.
2. Pour 1/4 cup vegetable oil into the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs.
3. Gradually add 3/4 cup warm water (110°F) to the bowl, stirring with a fork until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead it for 3–4 minutes until it becomes smooth and elastic. Tip: If the dough feels sticky, add a tablespoon of flour; if it’s too dry, sprinkle in a teaspoon of water.
5. Divide the dough into 8 equal pieces, rolling each into a smooth ball. Cover the balls with a damp kitchen towel and let them rest for 15 minutes to relax the gluten.
6. On a lightly floured surface, use a rolling pin to flatten one dough ball into a thin, 8-inch circle. Tip: Rotate the dough frequently while rolling to maintain an even thickness and prevent sticking.
7. Heat a dry cast-iron skillet or griddle over medium-high heat (about 400°F) for 2 minutes until hot. Tip: A drop of water should sizzle immediately when the surface is ready.
8. Place one rolled tortilla in the skillet and cook for 30–45 seconds until bubbles form and the bottom develops light brown spots.
9. Flip the tortilla with tongs and cook the other side for another 30 seconds until puffed and lightly charred.
10. Transfer the cooked tortilla to a plate and cover it with a clean towel to keep warm. Repeat steps 6–9 with the remaining dough balls.
11. Once all tortillas are cooked, stack them under the towel to steam slightly, which enhances their flexibility.
Oozing with a warm, toasty aroma and a tender, chewy texture, these homemade tortillas are far superior to any store-bought version. Serve them immediately with your favorite fillings for tacos or burritos, or use them as a base for quesadillas—their slight nuttiness from the wheat flour pairs perfectly with savory meats and fresh veggies.
Wheat Flour Banana Muffins
Just when you need a simple, satisfying treat, these wheat flour banana muffins deliver with wholesome ingredients and classic comfort. Join me in the kitchen as we walk through each step together, perfect for beginners looking to build baking confidence. You’ll find this methodical approach makes the process straightforward and rewarding.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the wet mixture:
– 3 ripe medium bananas, mashed (about 1 1/2 cups)
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
For the dry mixture:
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
For finishing:
– Cooking spray or 1 tablespoon softened butter for greasing
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin with cooking spray or softened butter, coating each cup evenly to prevent sticking.
3. In a large mixing bowl, mash the bananas with a fork until smooth with only small lumps remaining.
4. Add the granulated sugar, vegetable oil, egg, and vanilla extract to the mashed bananas.
5. Whisk the wet ingredients together vigorously for about 1 minute until fully combined and slightly frothy.
6. In a separate medium bowl, combine the whole wheat flour, baking soda, salt, and ground cinnamon.
7. Tip: Whisk the dry ingredients thoroughly to evenly distribute the baking soda and prevent clumps in the batter.
8. Gradually pour the dry mixture into the wet mixture, stirring gently with a spatula until just combined; do not overmix to keep the muffins tender.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
10. Tip: Use a cookie scoop or measuring cup for consistent portioning and even baking.
11. Place the muffin tin in the preheated oven and bake for 18–20 minutes.
12. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, not wet batter.
13. Tip: Rotate the tin halfway through baking if your oven has hot spots for uniform browning.
14. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
15. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
Moist and hearty from the whole wheat flour, these muffins boast a subtle banana sweetness enhanced by warm cinnamon. Enjoy them warm with a dab of butter for breakfast or pack them as a wholesome snack—their dense yet tender crumb holds up beautifully throughout the day.
Whole Wheat Pizza Dough
A homemade whole wheat pizza dough is simpler than you might think, and this methodical recipe will guide you through creating a nutritious, flavorful base for your favorite toppings. By following these clear steps, you’ll achieve a dough that’s easy to handle and bakes into a perfectly crisp yet chewy crust. Let’s begin by gathering your ingredients and preparing your workspace.
Serving: 2 pizzas (12-inch each) | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups whole wheat flour
– 1 cup all-purpose flour
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 teaspoon granulated sugar
– 1 cup warm water (110°F)
– 2 tablespoons olive oil
– 1 teaspoon salt
Instructions
1. In a small bowl, combine 1 cup warm water (110°F), 1 packet active dry yeast, and 1 teaspoon granulated sugar; let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, and 1 teaspoon salt.
3. Pour the yeast mixture and 2 tablespoons olive oil into the dry ingredients.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough to release air bubbles.
8. Divide the dough into two equal portions and shape each into a ball.
9. On a floured surface, roll out each dough ball into a 12-inch circle, about 1/4-inch thick.
10. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
11. Transfer the rolled dough to a piece of parchment paper.
12. Add your desired toppings, leaving a 1-inch border around the edges.
13. Slide the parchment paper with the pizza onto the preheated stone or baking sheet.
14. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
15. Remove from the oven and let it cool for 2 minutes before slicing.
Creating this whole wheat pizza dough yields a crust with a nutty flavor and satisfying chew, thanks to the blend of flours and proper kneading. Consider topping it with fresh vegetables and a light tomato sauce for a wholesome meal, or get creative by using it as a base for flatbreads or calzones. Cracking into that first slice reveals a texture that’s crisp on the outside yet tender within, making it a versatile foundation for endless culinary adventures.
Wheat Flour Chocolate Chip Cookies
Zesty and familiar, these wheat flour chocolate chip cookies are a classic treat made approachable for beginners. Let’s walk through each step methodically to ensure perfect, chewy results every time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Dough:
– 2 ¼ cups all-purpose wheat flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
For Mixing In:
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ¼ cups all-purpose wheat flour, 1 teaspoon baking soda, and 1 teaspoon salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar until light and fluffy, about 2 minutes.
4. Add 2 large eggs and 2 teaspoons pure vanilla extract to the butter mixture, beating on low speed just until incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, being careful not to overmix.
6. Fold in 2 cups semisweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
10. Transfer the cookies to a wire rack to cool completely, about 15 minutes.
Rich and comforting, these cookies emerge with a chewy center and crisp edges, packed with melty chocolate chips. Enjoy them warm with a glass of milk, or crumble them over ice cream for a delightful dessert twist.
Fluffy Wheat Flour Biscuits
Haven’t you ever wanted to make biscuits that are light, airy, and perfect for sopping up gravy or holding a fried egg? Today, we’ll walk through the process of creating fluffy wheat flour biscuits from scratch, ensuring success even for first-time bakers.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Dry Mix:
– 2 cups all-purpose wheat flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/4 teaspoon baking soda
For the Wet Mix:
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups all-purpose wheat flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon baking soda until fully combined.
3. Add 1/2 cup cold unsalted butter, cubed, to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour 3/4 cup cold buttermilk into the bowl. Gently stir with a fork just until the dough comes together and no dry flour remains; avoid overmixing to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it out again to 1-inch thickness; repeat this folding process once more to create flaky layers.
6. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure even rising. Gather the scraps, pat them out, and cut more biscuits until all dough is used.
7. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with extra buttermilk for a golden finish.
8. Bake in the preheated oven at 450°F for 10-12 minutes, or until the biscuits are puffed and golden brown on top.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Ready to enjoy? These biscuits boast a tender, flaky interior with a crisp, golden crust, thanks to the cold butter and buttermilk. Serve them warm with honey butter for a sweet treat, or split them open to cradle sausage gravy for a classic Southern breakfast—their light texture soaks up flavors beautifully without becoming soggy.
Whole Wheat Pasta from Scratch
Today, let’s demystify making whole wheat pasta from scratch—a wholesome, hands-on project that yields tender, nutty noodles perfect for your favorite sauces. This methodical guide walks you through each step, ensuring success even for first-time pasta makers. Serving: 4 | Pre Time: 30 minutes | Cooking Time: 3 minutes
Ingredients
– For the dough:
– 2 cups whole wheat flour
– 3 large eggs
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– For cooking:
– 1 gallon water
– 1 tablespoon salt
Instructions
1. Place 2 cups whole wheat flour on a clean work surface, forming a mound with a well in the center.
2. Crack 3 large eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt, then use a fork to whisk the wet ingredients together.
3. Gradually incorporate the flour into the wet mixture with the fork until a shaggy dough forms.
4. Knead the dough by hand for 8–10 minutes until it becomes smooth and elastic, adding a sprinkle of flour if it feels sticky.
5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
6. Divide the dough into 4 equal portions, keeping unused pieces covered to prevent drying.
7. Roll out one portion on a lightly floured surface to a thickness of 1/8 inch, using a rolling pin and rotating the dough to maintain an even shape.
8. Cut the rolled dough into 1/4-inch-wide strips for fettuccine, dusting with flour to prevent sticking.
9. Bring 1 gallon of water to a rolling boil in a large pot and add 1 tablespoon salt.
10. Add the pasta strips to the boiling water and cook for 2–3 minutes until they float to the surface and are al dente.
11. Drain the pasta immediately in a colander, reserving 1/2 cup of pasta water if needed for sauce.
12. Toss the pasta with your desired sauce and serve hot. Whole wheat pasta offers a hearty, slightly chewy texture with a rich, earthy flavor that pairs beautifully with robust sauces like marinara or a simple garlic and olive oil drizzle. For a creative twist, try serving it with roasted vegetables or a creamy pesto to highlight its wholesome character.
Wheat Flour Cinnamon Rolls
Let’s dive into making classic wheat flour cinnamon rolls that fill your kitchen with a warm, inviting aroma. This step-by-step guide will walk you through the process, ensuring even beginners can achieve soft, gooey rolls perfect for a cozy morning or special treat.
Serving: 12 | Pre Time: 120 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 4 cups wheat flour
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm milk (110°F)
– 1/2 cup unsalted butter, melted
– 1 tsp salt
– 2 large eggs
For the filling:
– 1/2 cup unsalted butter, softened
– 1 cup brown sugar
– 2 tbsp ground cinnamon
For the glaze:
– 2 cups powdered sugar
– 1/4 cup milk
– 1 tsp vanilla extract
Instructions
1. In a large bowl, combine warm milk, yeast, and 1 tbsp of the granulated sugar; let it sit for 5 minutes until frothy.
2. Add the remaining granulated sugar, melted butter, salt, and eggs to the yeast mixture, whisking until smooth.
3. Gradually mix in wheat flour until a soft dough forms, then knead on a floured surface for 8-10 minutes until elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. On a floured surface, roll the dough into a 16×12-inch rectangle, spreading softened butter evenly over the surface.
6. Sprinkle brown sugar and cinnamon over the butter, leaving a 1-inch border on one long edge.
7. Tightly roll the dough from the long edge without the border, pinching the seam to seal, then cut into 12 equal slices with a sharp knife.
8. Place the slices in a greased 9×13-inch baking pan, cover, and let rise for 30 minutes until puffy.
9. Preheat the oven to 350°F and bake the rolls for 20-25 minutes until golden brown and cooked through.
10. While baking, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth for the glaze.
11. Drizzle the glaze over the warm rolls immediately after removing them from the oven.
Perfectly soft and fluffy, these cinnamon rolls boast a rich, caramelized filling that melts in your mouth. Serve them warm with a drizzle of extra glaze or alongside a cup of coffee for a comforting breakfast that feels like a hug in food form.
Healthy Wheat Flour Waffles
Crafting a wholesome breakfast doesn’t have to be complicated, and these Healthy Wheat Flour Waffles are the perfect proof. Combining the nutty flavor of whole wheat with a light, fluffy texture, they’re a satisfying start to any day. Let’s walk through the simple process together, step by step.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Mix:
– 1 1/2 cups whole wheat flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
For the Wet Mix:
– 1 1/4 cups milk (2% or whole)
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
Instructions
1. Preheat your waffle iron to 375°F, which ensures even cooking from the start.
2. In a large mixing bowl, whisk together 1 1/2 cups whole wheat flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until fully combined.
3. In a separate medium bowl, beat 1 large egg lightly with a fork, then add 1 1/4 cups milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract, stirring until smooth.
4. Pour the wet ingredients into the dry ingredients, and gently fold them together with a spatula until just combined; a few lumps are fine to avoid overmixing, which can make waffles tough.
5. Lightly grease the preheated waffle iron with cooking spray or a brush of oil to prevent sticking.
6. Ladle about 1/2 cup of batter onto the center of the iron, close the lid, and cook for 4-5 minutes, or until steam stops escaping and the waffle is golden brown and crisp.
7. Carefully remove the waffle with a fork and repeat with the remaining batter, keeping cooked waffles warm in a 200°F oven if needed.
Now, you have a batch of warm, hearty waffles ready to enjoy. Naturally, these waffles boast a tender crumb with a subtle sweetness from the vanilla, making them versatile for toppings like fresh berries or a drizzle of maple syrup. For a creative twist, try serving them with a dollop of Greek yogurt and a sprinkle of cinnamon for added protein and spice.
Wheat Flour Naan Bread
Unlock the secret to restaurant-quality naan bread right in your own kitchen with this straightforward recipe. Using simple pantry staples, you’ll create soft, pillowy flatbreads perfect for scooping up curries or enjoying on their own. Follow these methodical steps for foolproof results every time.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 3 cups all-purpose flour
– 1 teaspoon granulated sugar
– 1 teaspoon active dry yeast
– 1 teaspoon salt
– 1 cup warm water (110°F)
– ¼ cup plain yogurt
– 2 tablespoons olive oil
For cooking and finishing:
– 2 tablespoons unsalted butter, melted
– 2 tablespoons fresh cilantro, chopped (optional)
Instructions
1. In a small bowl, combine the warm water (110°F), sugar, and yeast. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the flour and salt.
3. Pour the yeast mixture, yogurt, and olive oil into the flour mixture.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Tip: The dough should spring back when gently poked.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough and divide it into 8 equal pieces.
8. Roll each piece into a ball, cover, and let rest for 15 minutes.
9. On a floured surface, roll each ball into an oval about ¼-inch thick.
10. Heat a large cast-iron skillet or griddle over medium-high heat until a drop of water sizzles immediately.
11. Place one rolled dough oval in the dry skillet and cook for 1 minute until bubbles form and the bottom has golden-brown spots.
12. Flip the naan and cook for another 30-45 seconds until the second side is cooked. Tip: Press gently with a spatula to encourage even cooking.
13. Remove the naan from the skillet and immediately brush with melted butter and sprinkle with cilantro if using.
14. Repeat steps 11-13 with the remaining dough, keeping cooked naan wrapped in a clean towel to stay warm. Tip: Adjust heat as needed to prevent burning.
Soft and slightly chewy, these naan breads have a subtle tang from the yogurt and a beautiful, blistered surface. Serve them warm alongside your favorite curry, or get creative by using them as a base for flatbread pizzas topped with fresh vegetables and cheese.
Whole Wheat Blueberry Scones
Unbelievably simple yet satisfying, these whole wheat blueberry scones are the perfect weekend treat that even novice bakers can master. Using a methodical approach ensures flaky layers and tender crumb every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
For the dry ingredients:
– 2 cups whole wheat flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
For the wet ingredients:
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
For mixing:
– 1 cup fresh blueberries
For finishing:
– 2 tablespoons heavy cream (for brushing)
– 1 tablespoon coarse sugar (for sprinkling)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups whole wheat flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until thoroughly combined.
3. Add 1/2 cup cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces remaining.
4. In a separate small bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract until smooth.
5. Pour the wet ingredients into the flour-butter mixture. Gently stir with a fork just until the dough begins to come together, being careful not to overmix.
6. Gently fold in 1 cup fresh blueberries, taking care not to crush them. Tip: If using frozen blueberries, keep them frozen until this step to prevent color bleeding.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle about 7 inches in diameter.
8. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges like a pizza. Tip: Dipping your knife in flour between cuts prevents sticking.
9. Arrange the wedges on the prepared baking sheet, leaving about 1 inch between each scone.
10. Brush the tops of each scone with 2 tablespoons heavy cream using a pastry brush.
11. Sprinkle 1 tablespoon coarse sugar evenly over all the scone tops.
12. Bake at 400°F for 16-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through baking for even browning.
13. Transfer the scones to a wire rack and let them cool for at least 10 minutes before serving.
Remarkably tender with a subtle nuttiness from the whole wheat, these scones feature juicy blueberry bursts in every bite. Serve them warm with clotted cream and jam for a classic afternoon tea, or enjoy them as a grab-and-go breakfast with your morning coffee.
Wheat Flour Pretzels with Sea Salt
Kneading your way to homemade pretzels is easier than you think, and today we’ll walk through the process of creating soft, chewy wheat flour pretzels with a satisfying sea salt crunch. This methodical recipe breaks down each step so even beginners can achieve bakery-quality results right in their own kitchen. Let’s get started by gathering our ingredients and preparing our workspace.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 15 minutes
Ingredients
For the Dough:
– 1 ½ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 4 cups all-purpose wheat flour
– 2 teaspoons kosher salt
– 2 tablespoons unsalted butter, melted
For the Boiling Bath:
– 10 cups water
– ⅔ cup baking soda
For Finishing:
– 1 large egg, beaten
– 2 tablespoons coarse sea salt
Instructions
1. In a large mixing bowl, combine the 1 ½ cups warm water, 2 ¼ teaspoons active dry yeast, and 1 tablespoon granulated sugar. Let it sit for 5 minutes until foamy.
2. Tip: Use a kitchen thermometer to ensure the water is exactly 110°F for optimal yeast activation.
3. Add the 4 cups all-purpose wheat flour, 2 teaspoons kosher salt, and 2 tablespoons melted unsalted butter to the yeast mixture.
4. Stir with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Tip: For a faster rise, place the bowl in an oven turned off with the light on.
7. Punch down the dough and divide it into 8 equal pieces on a floured surface.
8. Roll each piece into a 20-inch rope, then shape into a pretzel by forming a U, twisting the ends twice, and folding them down to meet the bottom of the U.
9. In a large pot, bring the 10 cups water and ⅔ cup baking soda to a gentle boil over medium-high heat.
10. Tip: Handle the baking soda water carefully as it can foam up; use a slotted spoon to avoid splashes.
11. Boil each pretzel for 30 seconds, flipping once halfway through, then transfer to a parchment-lined baking sheet using the slotted spoon.
12. Preheat your oven to 450°F and brush each boiled pretzel with the beaten egg.
13. Sprinkle the 2 tablespoons coarse sea salt evenly over the pretzels.
14. Bake for 12-15 minutes until deeply golden brown.
15. Let the pretzels cool on a wire rack for 10 minutes before serving.
16. Making these pretzels yields a delightfully chewy interior with a crisp, glossy crust that crackles with each bite. The coarse sea salt provides a savory contrast that pairs perfectly with a cold beer or spicy mustard for dipping, making them an irresistible snack for game day or a cozy afternoon treat.
Homemade Wheat Flour Crackers
Making homemade wheat flour crackers is simpler than you might think, and the result is a crisp, wholesome snack that beats anything from a box. This methodical recipe walks you through each stage, ensuring even beginners can achieve perfect results every time. Let’s get started with the basics you’ll need.
Serving: 24 crackers | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 1 cup whole wheat flour
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup water
– 2 tablespoons olive oil
For finishing:
– 1 tablespoon olive oil (for brushing)
– 1/2 teaspoon coarse sea salt (for sprinkling)
Instructions
1. In a medium bowl, combine 1 cup whole wheat flour, 1/4 cup all-purpose flour, and 1/2 teaspoon salt using a fork or whisk.
2. Add 1/4 cup water and 2 tablespoons olive oil to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead it for 2-3 minutes until smooth and elastic, adding a sprinkle of flour if it feels sticky.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 10 minutes to relax the gluten for easier rolling.
5. Preheat your oven to 400°F and line a baking sheet with parchment paper.
6. Divide the dough into two equal portions and roll one portion into a thin rectangle about 1/8-inch thick on a floured surface, using a rolling pin for evenness.
7. Transfer the rolled dough to the prepared baking sheet and brush the surface lightly with 1 tablespoon olive oil using a pastry brush.
8. Sprinkle 1/2 teaspoon coarse sea salt evenly over the dough, then use a pizza cutter or sharp knife to score it into 2-inch squares without cutting all the way through.
9. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the crackers are crisp to the touch.
10. Remove from the oven and let cool completely on the baking sheet for 5 minutes before breaking along the scored lines.
11. Repeat steps 6-10 with the remaining dough portion.
Perfectly crisp with a nutty flavor from the whole wheat, these crackers offer a satisfying crunch that pairs wonderfully with cheese or dips. Try serving them alongside a creamy hummus or topping them with avocado for a quick, wholesome snack that’s sure to impress.
Whole Wheat Apple Pie Crust
Perfecting a homemade pie crust can feel intimidating, but this whole wheat version with a hint of apple is surprisingly approachable and adds a wholesome, nutty depth to your favorite fillings. Let’s break it down into simple, manageable steps to build your confidence from the bowl to the oven.
Serving: 1 double crust for a 9-inch pie | Pre Time: 15 minutes | Cooking Time: 0 minutes (for pre-baking; filling time varies)
Ingredients
For the crust:
– 2 1/2 cups whole wheat flour
– 1 teaspoon salt
– 1 tablespoon granulated sugar
– 1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
– 1/4 cup unsweetened applesauce, cold
– 6-8 tablespoons ice water
Instructions
1. In a large mixing bowl, whisk together 2 1/2 cups whole wheat flour, 1 teaspoon salt, and 1 tablespoon granulated sugar until fully combined.
2. Add 1 cup of cold, cubed unsalted butter to the flour mixture.
3. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Tip: Keep the butter cold to ensure a flaky crust; if it starts to soften, chill the bowl for 10 minutes in the refrigerator.
5. Pour 1/4 cup of cold unsweetened applesauce over the crumb mixture and gently stir with a fork to distribute it evenly.
6. Add 6 tablespoons of ice water, one tablespoon at a time, mixing with the fork until the dough just begins to clump together.
7. Tip: Add only enough water to bring the dough together; overmixing can lead to a tough crust.
8. If the dough is too dry and won’t hold when pinched, add up to 2 more tablespoons of ice water, one at a time, until it forms a shaggy mass.
9. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it comes together into a cohesive ball.
10. Divide the dough into two equal portions and shape each into a flat disk about 1-inch thick.
11. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, to allow the gluten to relax and the butter to firm up.
12. Tip: Chilling the dough is crucial for easy rolling; if it cracks, let it sit at room temperature for 5-10 minutes to soften slightly.
13. After chilling, roll out one disk on a floured surface to a 12-inch circle for the bottom crust, transfer it to a 9-inch pie plate, and trim the edges.
14. Fill with your desired pie filling (e.g., apple, berry), then roll out the second disk for the top crust, place it over the filling, seal the edges, and vent with slits.
15. Bake according to your pie filling recipe’s instructions, typically starting at 425°F for 15 minutes, then reducing to 350°F until golden brown.
A rustic, tender crust emerges from the oven, with the whole wheat lending a hearty, earthy flavor that pairs beautifully with sweet fillings like spiced apples. The subtle apple note from the applesauce enhances the fruitiness without overpowering it, making this crust versatile for both savory and sweet applications. Serve it warm with a scoop of vanilla ice cream for a comforting dessert, or use it as a base for a savory pot pie to add a nutritious twist to weeknight dinners.
Wheat Flour Dumplings for Stew
Just as the weather turns chilly, there’s nothing more comforting than a hearty stew topped with homemade dumplings. Join me in making these simple wheat flour dumplings that will elevate your favorite stew from ordinary to extraordinary. They’re the perfect cozy addition to any family meal.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the dumpling dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 2 tablespoons unsalted butter, cold and cubed
– 1 cup whole milk
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
2. Add 2 tablespoons cold, cubed unsalted butter to the dry ingredients.
3. Use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. Pour 1 cup whole milk into the bowl all at once.
5. Stir the mixture with a fork just until a shaggy dough forms, being careful not to overmix.
6. Bring your stew to a gentle simmer over medium heat, ensuring it’s bubbling lightly around the edges.
7. Using a spoon, drop golf ball-sized portions of the dough directly onto the surface of the simmering stew, spacing them about 1 inch apart.
8. Cover the pot tightly with a lid to trap steam, which helps the dumplings cook evenly.
9. Reduce the heat to low and let the dumplings steam for 15 minutes without lifting the lid.
10. After 15 minutes, insert a toothpick into the center of a dumpling; it should come out clean with no wet dough clinging to it.
11. Use a slotted spoon to carefully transfer the cooked dumplings to a serving plate.
12. Ladle the hot stew over the dumplings or serve them alongside in a separate bowl.
Gently tear into one of these fluffy dumplings to reveal their tender, steamy interior that soaks up the rich stew broth beautifully. Their slightly dense yet soft texture provides a wonderful contrast to the hearty vegetables and meat, making each bite a cozy delight. For a creative twist, try adding a sprinkle of fresh herbs like thyme or parsley to the dough before steaming, or serve them with a dollop of sour cream on the side.
Soft Wheat Flour Dinner Rolls
Making soft, fluffy dinner rolls from scratch is easier than you think, especially with soft wheat flour that yields a tender crumb. This methodical recipe guides you through each stage, ensuring perfect results even for beginners. Let’s create warm, comforting rolls that will become a family favorite.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 4 cups soft wheat flour
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 cup whole milk, warmed to 110°F
– 1/4 cup unsalted butter, melted
– 1 large egg
For finishing:
– 2 tablespoons unsalted butter, melted
Instructions
1. In a large bowl, whisk together 4 cups soft wheat flour, 1/4 cup granulated sugar, and 1 teaspoon salt.
2. In a separate small bowl, dissolve 1 packet active dry yeast in 1 cup whole milk warmed to 110°F, letting it sit for 5 minutes until foamy.
3. Tip: Use a kitchen thermometer to ensure the milk is at the correct temperature—too hot will kill the yeast, too cold won’t activate it.
4. Add the yeast mixture, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients.
5. Stir with a wooden spoon until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
7. Tip: Knead by pushing the dough away with the heel of your hand, then folding it back—this develops gluten for structure.
8. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
9. Punch down the risen dough to release air bubbles.
10. Divide the dough into 12 equal pieces and shape each into a smooth ball.
11. Arrange the balls in a greased 9×13-inch baking dish, spacing them evenly.
12. Cover with the damp towel and let rise again for 30 minutes.
13. Preheat your oven to 375°F while the dough rises.
14. Bake the rolls for 18-20 minutes until golden brown on top.
15. Tip: Check doneness by tapping a roll—it should sound hollow when fully baked.
16. Immediately brush the hot rolls with 2 tablespoons melted unsalted butter.
17. Let the rolls cool in the pan for 5 minutes before serving.
Nothing beats the pillowy texture of these rolls, with a subtle sweetness from the soft wheat flour and buttery richness. Serve them warm alongside soups or slathered with honey butter for a comforting treat that disappears fast.
Whole Wheat Carrot Cake
Developing a healthier twist on a classic dessert doesn’t have to be complicated, and this whole wheat carrot cake is the perfect example. By following these clear steps, you’ll create a moist, flavorful cake that’s both satisfying and simple to make, even for your first time baking.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Cake Batter:
– 2 cups whole wheat flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 3/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 3 cups finely grated carrots
For the Cream Cheese Frosting:
– 8 ounces cream cheese, softened to room temperature
– 1/2 cup unsalted butter, softened to room temperature
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until fully combined.
- In a large bowl, beat 3 large eggs with an electric mixer on medium speed for 1 minute until frothy.
- Add 1 cup granulated sugar, 3/4 cup vegetable oil, and 1 teaspoon vanilla extract to the eggs, and beat on medium speed for 2 minutes until the mixture is smooth and slightly thickened.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain, being careful not to overmix.
- Fold in 3 cups finely grated carrots with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 1 hour before frosting.
- While the cake cools, make the frosting by beating 8 ounces softened cream cheese and 1/2 cup softened unsalted butter in a bowl with an electric mixer on medium speed for 2 minutes until creamy.
- Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating on low speed initially to avoid a sugar cloud, then increasing to medium-high for 3 minutes until the frosting is light and fluffy.
- Spread the frosting evenly over the cooled cake with an offset spatula.
Generously frosted, this cake boasts a tender crumb from the whole wheat flour and stays remarkably moist thanks to the natural sugars in the carrots. For a creative twist, try serving it with a sprinkle of toasted walnuts or a drizzle of honey to complement the warm cinnamon notes.
Wheat Flour Crepes with Berries
Perfect for a weekend brunch or a light dessert, these delicate wheat flour crepes with fresh berries are surprisingly simple to make. Let’s walk through the process together, ensuring you achieve thin, lacy crepes every time.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Crepe Batter:
– 1 cup all-purpose wheat flour
– 2 large eggs
– 1 1/4 cups whole milk
– 2 tablespoons unsalted butter, melted
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
For Cooking & Serving:
– 2 tablespoons unsalted butter, for the pan
– 1 cup mixed fresh berries (such as strawberries, blueberries, raspberries)
– 2 tablespoons powdered sugar, for dusting
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose wheat flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt until combined.
2. Create a well in the center of the dry ingredients and crack in 2 large eggs.
3. Gradually pour in 1 1/4 cups whole milk while whisking continuously from the center outward to prevent lumps.
4. Whisk in 2 tablespoons of melted unsalted butter until the batter is smooth and the consistency of heavy cream. Tip: Let the batter rest for 5 minutes; this allows the flour to hydrate and results in more tender crepes.
5. Heat a non-stick skillet or crepe pan over medium heat (about 350°F) and melt a small amount of the remaining 2 tablespoons of butter to coat the surface.
6. Pour 1/4 cup of batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle.
7. Cook the crepe for 60-90 seconds, until the edges look dry and lacy and the bottom is lightly golden brown. Tip: Don’t flip too early; wait for small bubbles to form on the surface.
8. Carefully slide a spatula under the crepe and flip it. Cook the second side for 30-45 seconds until set, then transfer to a plate.
9. Repeat steps 5-8 with the remaining batter, adding more butter to the pan as needed to prevent sticking. Tip: Stack cooked crepes with a piece of parchment paper between each to keep them from sticking together.
10. Rinse 1 cup of mixed fresh berries and pat them dry with a paper towel.
11. Fold or roll each crepe, fill with the fresh berries, and place on serving plates.
12. Dust the assembled crepes evenly with 2 tablespoons of powdered sugar using a fine-mesh sieve.
Oozing with juicy berries, these crepes offer a delightful contrast between the tender, slightly sweet wrapper and the bright, tart filling. For a decadent twist, drizzle with warm chocolate sauce or a dollop of whipped cream just before serving.
Savory Wheat Flour Galette
Kicking off a simple yet impressive meal, this savory wheat flour galette is a rustic, free-form tart that’s perfect for a cozy dinner or a casual gathering. Known for its flaky, buttery crust and versatile savory fillings, it’s a forgiving dish that welcomes creativity, making it ideal for beginners looking to build confidence in the kitchen. Let’s walk through each step together to create a delicious, golden-brown galette from scratch.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 1 1/4 cups wheat flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
For the filling:
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup shredded cheese (such as cheddar or Gruyère)
– 1 large egg, beaten (for egg wash)
Instructions
1. In a large mixing bowl, combine 1 1/4 cups wheat flour and 1/2 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Gradually drizzle in 1/4 cup ice water, stirring with a fork until the dough just comes together; avoid overmixing to keep the crust tender.
5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
6. While the dough chills, heat 1 tablespoon olive oil in a skillet over medium heat.
7. Add 1 thinly sliced small onion to the skillet and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
8. Stir in 2 minced cloves of garlic and cook for 1 more minute until fragrant, then remove from heat and let cool slightly.
9. Preheat your oven to 400°F and line a baking sheet with parchment paper.
10. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
11. Transfer the rolled dough to the prepared baking sheet.
12. Sprinkle 1/2 cup shredded cheese evenly over the center of the dough, leaving a 2-inch border around the edges.
13. Top the cheese with the cooled onion and garlic mixture, spreading it evenly.
14. Fold the edges of the dough over the filling, pleating as you go to create a rustic, free-form crust.
15. Brush the folded edges with 1 beaten large egg to help them brown beautifully in the oven.
16. Bake the galette at 400°F for 30-35 minutes, until the crust is golden brown and the filling is bubbly.
17. Let the galette cool on the baking sheet for 10 minutes before slicing to allow the filling to set.
Layered with a flaky, buttery crust and a savory cheese-onion filling, this galette offers a delightful contrast of textures—crisp edges giving way to a soft, melty center. Serve it warm, sliced into wedges, and pair it with a fresh green salad for a complete meal, or get creative by adding seasonal vegetables like sautéed mushrooms or spinach to the filling for extra flavor.
Summary
From fluffy pancakes to hearty breads, these 20 wheat flour recipes offer endless inspiration for any meal. We hope you find a new favorite to bake up in your kitchen! Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.