Floury

Flip the dough over, so the bottom, also floury, is now on top. ❋ Lindy (2006)

The potatoes turned out to be what the Irish call "floury", and began to dissolve in the boiling water. ❋ Unknown (2007)

It tastes kind of floury, like boxed mashed potatoes. ❋ Unknown (2009)

• High-starch potatoes, also called "floury" potatoes, generally have coarse, corky skin and a dry texture (due to lower levels of moisture). ❋ Unknown (2008)

Substitute 2 cups boiled or baked floury potatoes, mashed, for the meat. ❋ Annia Ciezadlo (2011)

Then, as you are about to come full circle, an arch selling St John's custard-filled doughnuts or perhaps blackberry jam is more your thing, dark rye loaves and floury white loaves. ❋ Unknown (2011)

Serves 2–3400g floury potatoes, eg Maris Pipers250g fish: I like a mix of salmon, firm white fish and smoked haddock 1 tbsp chopped chives1 tbsp capers2 anchovy fillets in oil, drained and finely chopped1 egg, beaten40g flour, for coating50g fresh white breadcrumbsA generous knob of butter1 tbsp vegetable oil1. ❋ Unknown (2011)

I'm astounded to discover there's no clear consensus as to whether a floury or a waxy potato is preferable for this dish. ❋ Unknown (2011)

When there are no floury bits anymore — just little comet like cobbles that don't quite cohere — slow down and sprinkle or flick water in at this point. ❋ Unknown (2009)

I make one version as per her recipe, using both breadcrumbs and egg, and one with just breadcrumbs; both are utterly delicious, and much less heavy than my previous efforts, but those with egg are much wetter and more difficult to shape which is presumably why she suggests shaping them with floury hands, and, if I'm nitpicking, have a slightly gloopy texture. ❋ Unknown (2011)

His floury of comeback victories launched him into the national spotlight this fall and has pushed the entire football world under the influence of the Tim Tebow Effect. ❋ Jake Fischer (2012)

Enough for 4leftover roast pork 180gcarrots 180ggalangal or ginger a large lump to give 4 tsp gratedmayonnaise 150mllime ½coriander leaves optionalreserved fat and skin from the roast floury or seedy baps or soft rolls 4Using two forks, tear the pork into thin shreds, then place in a bowl. ❋ Unknown (2012)

Trevor and Emily glanced at me, then down at my floury path. ❋ Jo Whittemore (2011)

The floury versions are deliciously fluffy and well browned, but, when parboiled, more like a mashed potato cake than a rösti. ❋ Unknown (2011)

Mark Hix and Jane Clarke specify floury, Val Warner and Leiths go with waxy. ❋ Unknown (2011)

Most recipes simply specify dessert apples; the floury qualities that make cookers so wonderfully fluffy in a pie are entirely wrong for a tarte tatin, where the fruit must hold its shape throughout the cooking process. ❋ Unknown (2011)

I'm disappointed by my disappointment in this: I want to love it, but actually, it's too bitter and zesty for me, and the filling has a slightly off-putting floury texture. ❋ Unknown (2011)