20 Unique Mesquite Flour Recipes for Gluten-Free Baking

Ready to shake up your gluten-free baking game? Meet mesquite flour—the nutty, subtly sweet secret ingredient that adds a unique Southwestern twist to your favorite treats! Whether you’re craving cozy cookies, fluffy pancakes, or rustic bread, we’ve rounded up 20 creative ways to bake with this nutrient-packed powerhouse. Get your apron on—these recipes are about to become your new kitchen staples!

Mesquite Flour Pancakes with Maple Syrup

These earthy, nutty pancakes are a delicious twist on the classic—naturally sweetened with mesquite flour and drizzled with pure maple syrup for a cozy morning treat.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup mesquite flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1 tsp vanilla extract
• Pure maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the all-purpose flour, mesquite flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay). Let the batter rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The mesquite flour adds a subtly smoky sweetness that pairs perfectly with the rich maple syrup—no extra sugar needed!

Tip: For fluffier pancakes, avoid overmixing the batter—it should be slightly lumpy.

Mesquite Flour Banana Bread

This nutty, slightly sweet banana bread gets a smoky depth from mesquite flour, making it a unique twist on a classic favorite.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup mesquite flour
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, brown sugar, coconut oil, egg, and vanilla extract until smooth.
3. Add mesquite flour, all-purpose flour, baking soda, cinnamon, and salt. Stir until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack.

The mesquite flour adds a warm, caramel-like flavor that pairs perfectly with the bananas—no frosting needed!

Tip: For extra texture, fold in 1/2 cup chopped walnuts or pecans before baking.

Mesquite Flour Chocolate Chip Cookies

These rich, nutty chocolate chip cookies get a warm, earthy twist from mesquite flour—perfect for when you want a classic treat with a little extra depth.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup mesquite flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together all-purpose flour, mesquite flour, baking soda, and 1/2 tsp salt in a bowl.
3. In a separate bowl, beat softened butter, brown sugar, and granulated sugar until fluffy (about 2 minutes). Add egg and 1 tsp vanilla, mixing until combined.
4. Gradually stir dry ingredients into the wet mixture, then fold in chocolate chips.
5. Scoop 1-tbsp portions of dough onto baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set but centers are still soft.
6. Let cool on sheets for 5 minutes before transferring to a rack.

The mesquite flour adds a subtle caramel-like sweetness that makes these cookies irresistible—especially with a glass of cold milk.

Tip: For extra chewiness, slightly underbake the cookies and let them rest on the hot baking sheet for an extra 3 minutes.

Mesquite Flour Brownies with Walnuts

These mesquite flour brownies are a nutty, earthy twist on the classic—rich with deep caramel notes and a satisfying crunch from walnuts.

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mesquite flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup melted butter and 1 cup sugar until smooth. Beat in 2 eggs and 1 tsp vanilla extract.
3. Sift in 1/2 cup mesquite flour, 1/3 cup cocoa powder, and 1/4 tsp salt. Fold until just combined, then stir in 1/2 cup chopped walnuts.
4. Spread batter evenly into the pan. Bake for 20–25 minutes, until the edges are set but the center is slightly fudgy.
5. Cool completely before slicing into squares.

The mesquite flour adds a warm, almost smoky depth that pairs perfectly with the bittersweet cocoa and toasty walnuts—no frosting needed!

Tip: For extra gooey brownies, pull them out at the 20-minute mark. They’ll firm up as they cool.

Mesquite Flour Pizza Crust

This mesquite flour pizza crust adds a nutty, smoky depth to your homemade pies—perfect for anyone craving a gluten-free twist with bold Southwestern flair.

• 1 cup mesquite flour
• 1 cup almond flour
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/2 cup warm water

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup mesquite flour, 1 cup almond flour, 2 tbsp ground flaxseed, 1 tsp baking powder, and 1/2 tsp salt.
3. Stir in 1/4 cup olive oil and 1/2 cup warm water until a sticky dough forms. Let rest for 5 minutes to thicken.
4. Press the dough onto the baking sheet into a 12-inch round (about 1/4-inch thick). Prick lightly with a fork to prevent bubbling.
5. Bake for 12–15 minutes until firm and lightly golden at the edges. Top as desired, then return to the oven to melt toppings (5–7 minutes more).

The mesquite flour gives this crust a subtly sweet, earthy backbone that pairs beautifully with bold toppings like chipotle-spiced chicken or roasted poblanos.

Tip: For extra crispness, brush the par-baked crust with olive oil before adding toppings.

Mesquite Flour Muffins with Blueberries

These mesquite flour muffins are a subtly sweet, nutty twist on classic blueberry muffins—perfect for a wholesome breakfast or afternoon snack.

• 1 cup all-purpose flour
• 1/2 cup mesquite flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup melted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries

1. Preheat oven to 375°F and line a muffin tin with 9 paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup mesquite flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla until smooth. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are okay).
4. Gently fold in blueberries, then divide batter evenly among muffin cups.
5. Bake for 18–20 minutes, until tops spring back when lightly pressed. Cool in the pan for 5 minutes before transferring to a rack.

The mesquite flour adds a warm, caramel-like depth that makes these muffins feel extra special—without overpowering the juicy blueberries.

Tip: For extra texture, sprinkle muffin tops with coarse sugar before baking.

Mesquite Flour Waffles with Fresh Berries

These earthy-sweet waffles get a nutty depth from mesquite flour, balanced by a bright topping of juicy berries—perfect for a weekend brunch with a twist.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup mesquite flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup mesquite flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 1 cup buttermilk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
5. Lightly grease the waffle iron, then pour in 1/3 cup batter per waffle. Cook for 3–4 minutes until crisp and golden.
6. Serve immediately topped with 1 cup fresh berries and a drizzle of maple syrup.

The mesquite flour adds a toasty, almost caramel-like flavor that pairs magically with the tart berries—no fancy toppings needed!

Tip: For extra fluffy waffles, let the batter rest for 5 minutes before cooking.

Mesquite Flour Energy Bars with Dates and Nuts

These no-bake energy bars are packed with earthy mesquite flour, sweet dates, and crunchy nuts—perfect for a quick, nutrient-dense snack.

Ingredients:

• 1 cup pitted Medjool dates, packed
• 1/2 cup raw almonds
• 1/2 cup raw pecans
• 1/4 cup mesquite flour
• 1 tbsp chia seeds
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil

Instructions:

1. In a food processor, pulse almonds and pecans until coarsely chopped (about 10 seconds). Transfer to a bowl and set aside.
2. Add dates to the food processor and blend until a sticky paste forms, scraping down the sides as needed.
3. Add mesquite flour, chia seeds, sea salt, vanilla extract, and coconut oil to the dates. Pulse until fully combined.
4. Return the chopped nuts to the processor and pulse just until evenly distributed (don’t overmix—you want texture!).
5. Press the mixture firmly into a parchment-lined 8×8″ pan. Chill for 1 hour, then slice into 10 bars.

The mesquite flour adds a caramel-like depth that pairs beautifully with the buttery nuts and chewy dates—no refined sugar needed!

Tip: For extra decadence, drizzle melted dark chocolate over the bars before chilling.

Mesquite Flour Pie Crust for Pumpkin Pie

This nutty, slightly sweet mesquite flour crust adds a Southwestern twist to your classic pumpkin pie—perfect for those who love earthy, complex flavors.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup mesquite flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water

Instructions:

1. In a large bowl, whisk together the all-purpose flour, mesquite flour, 1 tbsp sugar, and 1/2 tsp salt.
2. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Sprinkle in the ice water, 1 tbsp at a time, mixing gently with a fork until the dough just holds together when pressed (stop at 3 tbsp if possible).
4. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes. Preheat oven to 375°F.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Crimp edges, prick the bottom with a fork, and blind bake for 15 minutes until lightly golden.

The mesquite flour lends a warm, caramel-like depth to the crust—ideal for balancing the sweetness of pumpkin filling.

Tip: For extra flavor, toast the mesquite flour in a dry skillet over low heat for 2 minutes before using.

Mesquite Flour Crackers with Rosemary

These earthy, slightly sweet crackers are a wholesome snack with a rustic charm—perfect for pairing with cheese or hummus.

Ingredients:

• 1 cup mesquite flour
• 1 cup all-purpose flour
• 1 tsp fine sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1/4 cup olive oil
• 1/3 cup cold water
• Flaky sea salt, for sprinkling

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together mesquite flour, all-purpose flour, 1 tsp fine sea salt, and 1 tbsp rosemary. Drizzle in 1/4 cup olive oil, mixing until crumbly.
3. Gradually add 1/3 cup cold water, stirring until a firm dough forms. Knead lightly until smooth.
4. Roll dough between two sheets of parchment to 1/8″ thickness. Remove top parchment, cut into squares, and prick each with a fork. Sprinkle with flaky salt.
5. Bake for 18–20 minutes until edges are crisp and golden. Cool completely on a rack.

The mesquite flour adds a nutty depth, while the rosemary gives these crackers a fragrant, savory kick—no store-bought version compares!

Tip: For extra crunch, let the crackers sit in the turned-off oven for 5 minutes after baking.

Mesquite Flour Crepes with Honey and Yogurt

These earthy, slightly nutty crepes are a delightful twist on the classic—perfect for a lazy weekend breakfast or a light dessert.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup mesquite flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp melted butter, plus extra for greasing
• 1 tbsp honey, plus extra for drizzling
• 1/4 tsp salt
• 1/2 cup Greek yogurt
• 1/4 tsp cinnamon (optional)

Instructions:

1. In a blender, combine 1 cup all-purpose flour, 1/4 cup mesquite flour, 1 1/4 cups whole milk, 2 large eggs, 2 tbsp melted butter, 1 tbsp honey, and 1/4 tsp salt. Blend until smooth, scraping down the sides as needed. Let the batter rest for 10 minutes.
2. Heat a nonstick skillet over medium-low and lightly grease with butter. Pour 1/4 cup batter into the pan, swirling to coat evenly. Cook for 2 minutes until edges lift, then flip and cook for 1 more minute. Repeat with remaining batter.
3. Serve warm, topped with 1/2 cup Greek yogurt, a drizzle of honey, and a sprinkle of 1/4 tsp cinnamon if desired.

The mesquite flour adds a subtly sweet, smoky depth that pairs beautifully with the creamy yogurt and floral honey—a combo that feels rustic yet elegant.

Tip: For extra fluffiness, let the batter rest overnight in the fridge.

Mesquite Flour Bread with Seeds

This hearty Mesquite Flour Bread with Seeds is nutty, slightly sweet, and packed with crunch—perfect for slathering with honey butter or avocado toast.

• 1 cup mesquite flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup honey
• 1 large egg
• 1 cup buttermilk
• 2 tbsp melted butter
• 1/4 cup mixed seeds (sunflower, pumpkin, sesame)

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 cup mesquite flour, 1 cup all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. In another bowl, mix 1/4 cup honey, 1 large egg, 1 cup buttermilk, and 2 tbsp melted butter until smooth.
4. Fold wet ingredients into dry until just combined, then stir in 1/4 cup mixed seeds.
5. Pour batter into the pan and bake for 40–45 minutes, until a toothpick comes out clean.

The mesquite flour lends a caramel-like depth, while the seeds add a satisfying crunch to every slice. Tip: Toast leftover bread for an extra-nutty flavor—it’s divine with ricotta and figs!

Mesquite Flour Granola with Almonds and Coconut

This nutty, slightly earthy granola gets a unique twist from mesquite flour, adding depth to your morning yogurt or smoothie bowl.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 2 tbsp mesquite flour
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine rolled oats, sliced almonds, shredded coconut, mesquite flour, cinnamon, and sea salt.
3. Drizzle maple syrup and melted coconut oil over the mixture. Stir until evenly coated.
4. Spread the granola in a single layer on the prepared baking sheet. Bake for 20–25 minutes, stirring halfway, until golden and fragrant.
5. Let cool completely before breaking into clusters (it’ll crisp up as it cools).

The mesquite flour adds a caramel-like sweetness that pairs perfectly with the toasty almonds and coconut—no refined sugar needed!

Tip: For extra crunch, add a handful of pumpkin seeds before baking.

Mesquite Flour Donuts with Cinnamon Glaze

These earthy, subtly sweet donuts get a warm kick from mesquite flour and a cozy cinnamon glaze—perfect for a weekend treat with a cup of coffee.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup mesquite flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1/4 tsp ground cinnamon
• 2 tbsp whole milk (for glaze)

Instructions

1. Preheat oven to 350°F. Lightly grease a donut pan.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup mesquite flour, 1/3 cup granulated sugar, 1 1/2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground cinnamon.
3. In another bowl, mix 1/2 cup whole milk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined.
4. Spoon batter into the donut pan, filling each cavity 2/3 full. Bake for 10–12 minutes until edges are lightly golden. Cool in pan for 5 minutes, then transfer to a wire rack.
5. For the glaze, whisk together 1 cup powdered sugar, 1/4 tsp ground cinnamon, and 2 tbsp whole milk until smooth. Dip cooled donuts into glaze and let set for 10 minutes.

The mesquite flour adds a nutty depth that pairs beautifully with the cinnamon’s warmth—these donuts are anything but ordinary!

Tip: For extra texture, sprinkle chopped pecans over the glaze before it sets.

Mesquite Flour Scones with Dried Cranberries

These earthy, slightly sweet scones get a nutty depth from mesquite flour, while tart cranberries add pops of brightness—perfect for a rustic weekend brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup mesquite flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/2 cup dried cranberries
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together all-purpose flour, mesquite flour, granulated sugar, baking powder, and salt.
3. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in dried cranberries.
4. In a small bowl, whisk milk, egg, and vanilla extract. Pour into dry ingredients and stir just until a shaggy dough forms.
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet, sprinkle with turbinado sugar, and bake for 18–20 minutes until edges are golden.

The mesquite flour lends a warm, caramel-like flavor that pairs beautifully with the tangy cranberries—no glaze needed!

Tip: For extra flaky layers, freeze the butter cubes for 10 minutes before cutting them into the flour.

Mesquite Flour Cupcakes with Vanilla Frosting

These mesquite flour cupcakes are a subtly sweet, nutty twist on a classic—topped with fluffy vanilla frosting for the perfect balance.

• 1 cup all-purpose flour
• 1/2 cup mesquite flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups powdered sugar
• 3 tbsp milk

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 cup all-purpose flour, 1/2 cup mesquite flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup butter and 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla extract.
4. Alternate mixing the dry ingredients and 1/2 cup buttermilk into the butter mixture until just combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, whisk 1 1/2 cups powdered sugar, 3 tbsp milk, and 1 tsp vanilla until smooth. Spread over cupcakes.

The mesquite flour adds a warm, caramel-like depth that pairs magically with the bright vanilla frosting.

Tip: For extra flavor, toast the mesquite flour in a dry skillet over low heat for 2 minutes before using.

Mesquite Flour Biscuits with Herbs

These mesquite flour biscuits are earthy, slightly sweet, and packed with fresh herbs—perfect for slathering with butter or serving alongside a hearty stew.

• 1 cup all-purpose flour
• 1/2 cup mesquite flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/2 cup whole milk

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together all-purpose flour, mesquite flour, baking powder, and salt.
3. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in chopped rosemary and thyme, then pour in milk. Mix just until a shaggy dough forms.
5. Turn dough onto a floured surface, gently pat into a 1-inch-thick rectangle, and cut into 8 squares.
6. Arrange biscuits on the baking sheet and bake for 15–18 minutes, until golden and firm.

The mesquite flour adds a nutty depth, while the fresh herbs keep these biscuits bright—no dry, bland bites here!

Tip: For extra flaky layers, fold the dough over itself twice before cutting.

Mesquite Flour Protein Balls with Peanut Butter

These mesquite flour protein balls are a naturally sweet, nutty energy boost—no baking required, just mix, roll, and enjoy!

• 1 cup creamy peanut butter (unsweetened)
• 1/3 cup mesquite flour
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/3 cup mini dark chocolate chips

1. In a medium bowl, stir together peanut butter, mesquite flour, honey, vanilla extract, and sea salt until fully combined (about 2 minutes). The mixture will be thick but pliable.
2. Fold in mini dark chocolate chips until evenly distributed.
3. Scoop 1-tbsp portions and roll into balls with lightly damp hands to prevent sticking. Place on a parchment-lined tray.
4. Chill for 30 minutes in the fridge to firm up. Store in an airtight container for up to 1 week.

The mesquite flour adds a caramel-like depth that pairs perfectly with the salty peanut butter—these taste like dessert but pack a protein punch!

Tip: For a crunchier texture, swap half the chocolate chips for chopped roasted peanuts.

Mesquite Flour Cake with Lemon Glaze

This mesquite flour cake with lemon glaze is a subtly sweet, nutty dessert with a bright citrus finish—perfect for impressing guests or treating yourself to something uniquely wholesome.

• 1 cup mesquite flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup mesquite flour, 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack.
6. Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tbsp lemon zest until smooth. Drizzle over the cooled cake.

The mesquite flour adds a warm, earthy depth that pairs beautifully with the zesty glaze—no fancy decorating skills required for this showstopper!

Tip: For extra texture, sprinkle toasted pepitas over the glaze before it sets.

Mesquite Flour Flatbread with Garlic and Olive Oil

This rustic flatbread has a subtly sweet, nutty depth from mesquite flour, balanced by fragrant garlic and a golden, crispy crust—perfect for tearing and sharing.

Ingredients:

• 1 cup mesquite flour
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tbsp honey
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 cup warm water (110°F)
• 1 tsp active dry yeast

Instructions:

1. In a small bowl, whisk together 1/2 cup warm water (110°F) and 1 tsp active dry yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, mix 1 cup mesquite flour, 1 cup all-purpose flour, and 1 tsp salt. Stir in 1 tbsp honey and 2 tbsp olive oil, then pour in the yeast mixture. Knead for 3–4 minutes until smooth.
3. Cover the dough and let rise in a warm spot for 1 hour, or until doubled.
4. Preheat oven to 450°F. Roll the dough into a 10-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.
5. Brush the surface with 1 tbsp olive oil and sprinkle with 2 cloves minced garlic. Bake for 12–15 minutes until edges are crisp and golden.

The mesquite flour adds a toasty, almost caramel-like richness that pairs beautifully with the savory garlic—no dipping sauce needed!

Tip: For extra flavor, sprinkle with flaky salt and chopped rosemary right after baking.

Conclusion

With these 20 unique mesquite flour recipes, gluten-free baking just got more exciting! Whether you’re craving cookies, bread, or something savory, there’s a delicious option here for you. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share this roundup on Pinterest so others can enjoy these tasty creations too. Happy baking!