Recipes

The sweet flavor of Sifted Durum Flour pairs wonderfully with orange zest and makes for a deliciously comforting winter cake snack!

The light golden color and naturally sweet flavor of the Sifted Durum flour makes these classic cookies better than ever! 

Homemade gnocchi are a delicious appetizer or light meal. They are also very versatile, great with browned butter and sage, as in this recipe, or with pesto, tomato sauce, cheese,...

We made this classic challah with our Sifted Artisan and High Protein flours. And the winner was . . .

D.I.Y. Fig Newtons! These delicious fig bars come together easily in a food processor and are a delicious, healthy snack any time of day!

This sensational focaccia (or "fo-squash-ia") is great with soup, for sandwiches, or just for snacking -- beautiful and tasty!

Have leftover bread? Make croutons! There's nothing better than a homemade sourdough crouton topping on your favorite soup or salad.

Who doesn't love cupcakes?! They're easy to make, fun to decorate, easy to serve, and delicious to eat! Perfect for bake sales, showers, weddings, or "just because!"

These chocolate chip cookies are enhanced with the deep rich flavors of browned butter and molasses.

The flavor of the ancient grain einkorn is remarkable, and this loaf made with Janie's Mill 100% extraction organic Einkorn Flour is hearty and delicious.

This sandwich loaf is made with the rare ancient grain Black Emmer, which we stone-mill into a 100% extraction whole wheat flour, so it’s delicious and wholesome, as well as...

These incredibly delicious chocolate with chocolate chip cookies use Janie's Mill Buckwheat Flour, and are vegan and gluten free!

These are the simplest cookies you can make, and you can freeze them to have on hand at any time.

This fancy-looking yet simple cake is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.

Baked donuts. I had no idea they even existed until recently. They are very easy to make and way too easy to eat. Luckily, they are a lot healthier and...

Janie's Mill manager Jill Brockman-Cummings makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but...

 I was asked by a home baker the other day whether I had a recipe that her children could use for toast and that her husband could make into sandwiches...

For Valentine's Day, we asked Bekah, The Edgewood Baker, to create a recipe for us. I promise you this is divine and, as Bekah says, you can change it up...

Pain d'épices straddles the line between bread and cake, and has a long and intriguing history.

This recipe is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.