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Can’t find flour or yeast? You can still bake these recipes

You will need sugar, eggs and butter, though.
You can make these carrot cakes with almond flour.
You can make these carrot cakes with almond flour.
Published Mar. 27, 2020|Updated Mar. 30, 2020

Cooking these days can feel like a deranged bingo game.

Okay, I’ve got brown sugar and baking soda and vanilla extract, but no butter. How about milk and eggs and canola oil. Gah, no granulated sugar!

Lots of ingredients typically used in baking are hard to find right now, as we try to drown our anxieties in sugar and fat. Flour and yeast have been particularly hard to come by, thanks to everyone’s new hobby.

But plenty of doughs can be made without yeast, like biscuits or flatbreads or even crackers.

Recipes that can be made without flour are a little harder to conjure, but we came up with a handful. Hope at least one of these can get you through your next baking urge. We could all use a victory, even a small kitchen one, right now.

Peanut Butter Cookies

I can’t recall the last time I made a peanut butter cookie, and I have no idea why. They are pure nutty perfection. And they don’t require flour.

1 cup natural peanut butter

1 cup sugar

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

Coarse sea salt, for sprinkling

Preheat the oven to 350 degrees and place the racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Makes about 18 cookies.

Source: Adapted from Food Network

Flourless Chocolate Cake

The flourless chocolate cake is one of the most popular flourless desserts for a reason. First, it’s simple to make. Second, it’s just a bunch of chocolate. Who couldn’t use that right about now?

For the cake:

1 cup semisweet or bittersweet chocolate chips

½ cup unsalted butter

¾ cup granulated sugar

¼ teaspoon salt

1 to 2 teaspoons espresso powder, optional

1 teaspoon vanilla extract

3 large eggs

½ cup Dutch-process cocoa powder

For the glaze:

1 cup semisweet or bittersweet chocolate chips

½ cup heavy cream

Preheat the oven to 375 degrees. Lightly grease a metal 8-inch round cake pan; cut a piece of parchment to fit, grease it and lay it in the bottom of the pan.

Make the cake: Put the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, if using, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder and mix just to combine. Spoon the batter into the prepared pan.

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Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven and cool it in the pan for 5 minutes.

You could stop here and serve as is, or top it with this glaze. Allow the cake to cool completely before glazing.

Make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it’s not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine and let rest for 5 minutes. The cream will melt the chips. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Source: King Arthur Flour

Coconut Macaroons

Say it with me: “Macaroons are not macarons!” Yes, the two desserts sound the same but are very different. The interesting part is that neither is typically made with flour. Macarons are those delicate little meringue-based cookies used to make sandwiches often filled with cream or frosting. Macaroons are more like little clusters of coconut goodness. They’re heavy on the shredded coconut and egg, both of which may be just slightly easier to find than flour right now (though eggs are becoming harder to reliably attain). These come together quickly, in one bowl, for minimal cleanup and maximum enjoyment.

3 large egg whites

½ teaspoon pure vanilla extract

¼ teaspoon fine salt

¼ teaspoon cream of tartar

½ cup sugar

1 (14-ounce) package sweetened shredded coconut (about 5 cups)

Heat oven to 325 degrees. Line two baking sheets with parchment.

Whisk the egg whites, vanilla, salt and cream of tartar in a large bowl with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes. With the machine running, slowly add the sugar until dissolved and stiff peaks form, 1 to 2 minutes. Fold in the coconut, stirring until evenly combined.

Using a small ice cream scoop, drop the batter in mounds (about 1 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 26 to 30 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Source: Real Simple

Chocolate Date Bites

I resisted using dates in my desserts for a while. But there’s really no excuse. The little chewy fruit is quite sweet, and it provides a nice texture for baked goods. These little bites don’t use eggs, either, making them vegan and gluten-free.

1 tablespoon virgin coconut oil, melted, cooled, plus more for pan (you could also use extra-virgin olive oil)

3 tablespoons cocoa powder

5 ounces pitted Medjool dates (about 8)

½ cup nut butter

3 tablespoons ground chia seeds

1 teaspoon kosher salt

½ teaspoon ground cinnamon

3 tablespoons almond flour or meal

3 tablespoons unsweetened shredded coconut

Flaky sea salt

Brush a loaf pan with oil; line with parchment paper, leaving an overhang on long sides. Place dates in a small heatproof bowl; pour boiling water over to submerge. Cover with plastic wrap; let sit until softened, 8 to 10 minutes.

Drain dates and transfer to food processor. Add nut butter and remaining 1 tablespoon oil; process in long pulses until dates disintegrate and ingredients come together (mixture will be crumbly). Add seeds, kosher salt and cinnamon; pulse to incorporate. Add almond flour, cocoa powder and shredded coconut and pulse just to combine. Press into prepared pan in an even layer, compacting as firmly as possible. (It will look slightly greasy, but oils will solidify once mixture is cold.) Cover and chill until firm, about 1 hour.

Uncover and use sides of parchment paper to lift bar out of pan. Cut into squares; sprinkle with sea salt.

Source: Adapted from Bon Appétit

Carrot Cake Cupcakes

Thanks to recent popular low-carb diets like the ketogenic diet, alternative flours like almond flour are much easier to find in the regular baking aisle of your grocery store. Even in recent weeks, as the all-purpose flour shelves remained empty, my local stores had plenty of nut flours. Use almond flour in this recipe, which is otherwise a pretty standard carrot cake recipe.

For the cake:

½ cup canola oil

3 cups almond flour, plus more for dusting pans

1½ teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon baking soda

5 large eggs

1¼ cups (packed) dark brown sugar

1 teaspoon vanilla extract

10 ounces carrots, peeled, coarsely shredded, squeezed firmly to expel excess water

¾ cup walnuts, finely chopped

For the frosting:

8 ounces cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1¼ cups powdered sugar

1 teaspoon vanilla extract

Pinch of kosher salt

Make the cake: Preheat oven to 350 degrees. Grease a 12-cup cupcake pan with oil, then dust with almond flour, tapping out excess.

Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda and remaining 3 cups flour in a medium bowl.

Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume, 5 to 7 minutes. Beat in vanilla. Toss carrots, walnuts and remaining ½ cup oil in another medium bowl.

Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

Divide batter between cupcake pan. Bake until cupcakes are lightly browned across the top, a tester inserted into the center of one comes out clean and the tops spring back when gently poked. Begin checking at 25 minutes. Let cool 10 minutes. Carefully run a knife around edges of cups to release cakes, then invert onto a wire rack. Let cool completely.

Make the frosting: Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add vanilla and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

Frost cupcakes, then serve or store in an airtight container in the refrigerator.

Makes about 24 cupcakes.

Source: Recipe adapted from Bon Appétit


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