(Approx. reading time 4 mins 49 secs)
I’ve already made two recipe roundups with different flours (one of my basic ingredients). The first one was all about flour that can be made at home from ingredients you already have: oat, coconut, and rice. The second one involved flours that even if a bit more unconventional, can still be easily found: rye, spelt, and buckwheat.
Today, the recipe roundup involves 3 flours that are extremely common but could be easily overlooked when talking about flour.
Check all the posts where I talk about flour.
Chickpea flour recipes
Garbanzo bean flour, besan flour, gram flour… chickpea flour comes by many names depending where you buy it from, but it is all the same thing: chickpeas ground into a fine powder.
If you’ve never used before, it is an easy way to try new cuisines, a great vegan egg replacement, and very affordable. Just make sure you get it from international food stores or the international section at the supermarket. Getting it from the baking section means you will pay a ridiculous price for it!
All these recipes use chickpea flour only, and most are also gluten-free.
- Besan (gram flour) halwa, by allrecipes
- Besan ka sheera, by Recipes and you
- Besan ladoo, by allrecipes
- Chickpea flour chocolate chunk cookies (with peanut butter and oats), by allrecipes
- Garbanzo bean chocolate cake, by the humbled homemaker
- Ghee mysore pak recipe/soft mysore pak/sweet mysore pak, by Hebbar’s kitchen
- Gluten free cashew nut brownies, by Bibby’s kitchen (a lot of annoying scrolling, but the recipes is great)
- Gluten free peanut butter blossoms, by A saucy kitchen
- Motichoor ladoo, by plattershare
- Persian chickpea cookies with pistachio (nan-e nokhodchi), by Ahead of thyme
- Pumpkin burfi, by Masala korb (step-by-step photos)
- Snickerdoodle pancakes, by My whole food life
- Baked cumin-chickpea fries, by Whole foods market (if outside the US, click on ‘take me to US site’)
- Baked onion bhajis, by allrecipes
- Capsicum zunka, by allrecipes
- Chickpea omelette, by allrecipes
- Crispy vegetable pakoras, by allrecipes
- Curry pasta – Pakistani style, by allrecipes
- Gluten-free cheese crackers, by allrecipes
- Goat cheese muffins made with chickpea flour, by power hungry
- How to make farinata, by allrecipes
- Kharee, by Hari Ghotra
- Leek and pea dumpling curry, by delicious.
- Low-cal zucchini pancakes with low-fat basil dressing, by allrecipes
- Make your own chickpea tofu, by Mindfood
- Okra curry, by allrecipes
- Pakorae, by allrecipes
- Pondicherry toast, by The Guardian
- Potato pancakes with an Eastern twist – gluten-free, by allrecipes
- Quinoa dijon and swiss burger, by allrecipes
- Roasted vegetable frittata, by Quinces and kale
- Spicy potato noodles (bataka sev), by allrecipes
- Vegan potato tortilla, by Gourmandelle
Almond flour recipes
Almond flour is only usually used by those who want to make macarons and those on a gluten-free diet. But almond flour is surprisingly versatile, and can be used for a large variety of recipes.
All the recipes listed here use almond flour only, no other flour is needed. And most recipes come from websites or blogs that go straight to the recipe (if there’s some scrolling, I’ll let you know).
Be careful when buying almond flour and don’t confuse it with almond meal. Flour is thinner (and usually blanched), while meal is coarser (and usually unblanched). Using the wrong one can completely mess up a recipe!
- Absolutely almond flour cookies, by Sugar loves spice (some scrolling)
- Almond cocoa cups, by Green healthy cooking
- Almond flour chocolate chip cookies, bt A saucy kitchen
- Almond flour muffins, by peas & figs
- Almond ricotta cake, by Hovkonditorn
- Brownies with condensed milk, by Hovkonditorn
- Crustless pumpkin pie with coconut, by Gourmandelle
- Keto lemon cookies, by Sugar free Londoner (step-by-step photos)
- French macarons with reduced sugar, by Foxy folksy (a bit of scrolling before the recipe, but there are some great tips!)
- Fudgy keto zucchini brownies, by The big man’s world (some scrolling, but it includes a nice ingredient guide)
- Gluten free gingerbread men, by Casey jade (some minimal scrolling)
- Healthy and vegan anzac biscuits, by Vegie project
- Homemade banana loaf, by CNM
- Honey and tahini cookies, by Heinstirred
- Jeff’s grain-free banana nut muffins, by And here we are…
- Pumpkin macarons with pumpkin-caramel filling, by New England Today
- Sweet scones, by Sugar free me UK
- Vanilla macarons with French buttercream, by hint of vanilla (fantastic detailed recipe, and the blog has several other macaron recipes)
- Almond loaf pan, by Mira Garvin
- Best keto bagels, by Sugar free Londoner (step-by-step photos and tips)
- Broccoli au gratin, by daiya (vegan)
- Broccoli cheese nuggets, by Joy Filled Eats
- Cauliflower pancakes, by fueling with flavour
- Crunchy coconut-coated chicken breasts, by stay at home mum
- Fat head pizza, by Low carb island
- Keto garlic bread, by Sugar free Londoner (some scrolling before the recipe)
- Keto pasta, by Black sheep keto
- Lazy breakfast pocket, by Lazy keto
- Rosemary shortbread recipes, by Not too sweet
- Spinach & artichoke turkey burgers, by that clean life (includes video)
- Sun dried tomato cheesy meatballs, by Cafe Delites (a lot of photos before the recipe!)
- Swedish breakfast buns, by The low carb review
- The best gazpacho, by And here we are…
Cornmeal (or polenta, or corn grits depending where you’re from) comes in a variety of ways. It could be super fine (similar to wheat flour), fine, coarse, or extra coarse (similar to semolina, and sometimes also called as ‘stone-ground’). Which one you use depends on the recipe you are following, but when in doubt coarse is usually considered the standard.
Just make sure you don’t confuse cornmeal with corn flour (or cornstarch), that is something completely different! Cornmeal can be yellow, white or blue; while corn flour is always white and very, very fine (much like powdered sugar).
There is also masa flour (‘masa’ means dough in Spanish) which is used in Mexican cooking, most often to make corn tortillas. This flour is different to borth cornmeal and corn flour. Corn for masa flour is first boiled in an alkaline solution, then dried, and then ground into flour.
All these recipes use cornmeal only and no other flours are needed.
- Blue cornmeal pancakes, by allrecipes
- Buttermilk sweet potato pie, by Vintage kitty (useful notes, don’t skip them, and the recipe uses a pre-made pie crust)
- Dairy-free lemon cremes with oat-thyme crumble, by epicurious
- Easy cornmeal porridge, by HomeMade Zagat (quite a lot of scrolling before the recipe)
- Hoidanka, by Ukrainian recipes (a sort of sweet polenta/grits)
- Indian pudding, by New England today
- Kitchen blender corn bundt cake, by Easy and delish (you can ‘jump to recipe’ and avoid the scrolling)
- New England Blackberry ‘torte’, by epicurious (no photo)
- Oats ‘n honey granola bar (Nature valley copycat), by My happy place
- Orange upside-down cake, by Epicurious (no photo)
- Polenta budino with stone fruit, by almost properly
- Pumpkin cranberry cookies, by Forks over knives
- Rancher’s buttermilk pie, by my recipes (uses pre-made pie crust)
- Salty honey pear custard pie, by Hello my dumpling (A LOT of scrolling before you get to the recipe, but it’s a good one)
- Sweet corn cake (tamalitos), Palatable Pastime
- Cornmeal mush, by allrecipes
- Corn pudding, by Celebrate Woman Today (step-by-step photos)
- Deep fried corn meal sticks (sorullitos de maiz), by allrecipes
- Fried cornmeal mush, by allrecipes
- Fried okra, by Tamarind and thyme
- How to cook the perfect cornbread, by The Guardian (fantastic info)
- How to make the perfect polenta, by The Guardian (lots of great tips!)
- Johnnycakes, by allrecipes
- Little pup hushpuppies, by Just a pinch
- Makki di roti (corn flour roti), by Hari Ghotra
- Meilie ‘pap’ or ‘putu’, by Fabulous Farm Living
- Polenta chips, by Where is my spoon? (some scrolling before getting to the recipe)
- Polenta muffins with green peas and feta cheese, by Gourmandelle
- Polenta with rosemary and parmesan, by allrecipes
- Skillet cornbread, by Sugar spices life (if you don’t have self-rising cornmeal, use regular cornmeal and add baking powder)
- Sweet potato and black bean patties, by Searching for spice
- Vegan gorditas, by Cilantro & Citronella