Recipes
Let our chef and grain expert help via custom bakery formulations, home baker recipes, and extensive baking guides.
Featured recipes
The Ultimate Wheat Flour Science of Baking Guide
Although flour is an essential addition to many recipes and is the most popular in baked goods, do you really know how it works scientifically? Let our chef’s guide give you all the insights you need!
Simple Gluten-Free Buckwheat Blender Carrot Cake
This Gluten-Free carrot cake features whole grains of buckwheat milled in the blender! The result is a rich nutty flavor profile and a tender crumb.
Most recent recipes from the blog
The Best Simple Science, Tips, and Tricks of No-Knead Artisan Whole Wheat Bread
Our Chef walks through the slow-raised no-knead bread making process, including the science behind it. This bread has a depth of flavor that cannot be duplicated in quick bread. This recipe is no-knead, simple, wholesome, and just about anyone can make it!
Easy Delicious Black Bottom Cheesecake Cupcakes
These luscious chocolate cupcakes are filled with a rich cream cheese chocolate chip filling.
Best Professional Cinnamon Roll Formulation
Every bakery should have a really great cinnamon roll recipe, and we think this formulation will absolutely fit all your sweet roll needs. A home baker version is also included.
Simple Delicious & Quick 5-ingredient Flatbread
Warm fresh flatbread right off the stove is satisfying and tastes fantastic! This recipe with very few ingredients comes together in just minutes.
Best Easy Homemade Marti Gras King Cake
This is a classic in the Southern United States. This cake is served at a festive gathering of friends and family to celebrate life. Traditionally, a tiny plastic baby is hidden in the cake filling, and whoever finds it gets to host the Mardi Gras party the following year and bake the king cake for their party.
Larger Batch Chocolate Crinkle Cookies
Our chef’s versatile Chocolate Crinkle Cookie recipe has undergone many delicious renditions. Sometimes, a nice vanilla-infused rich chocolate is preferred. That’s what this recipe is. It makes twelve dozen 1 ½ inch cookies, so it’s great for a large batch.
