Free Baking Ingredient Glossary

Yeast granules that are dormant and need to be "proofed" or dissolved in warm water (105°F-110°F) with a pinch of sugar before using to ensure they are alive.

A versatile wheat flour with a moderate protein content (around 10-12%). It provides a good balance of strength and tenderness, making it suitable for a wide range of baked goods like cookies, cakes, and some breads.

Made from blanched, ground almonds. It is gluten-free, high in fat, and adds moisture and a nutty flavor. Essential for macarons and financiers.

A complete chemical leavener containing both baking soda (a base) and an acid. Most are "double-acting," reacting once when mixed with liquid and again when heated. It provides "lift".

A chemical leavener that requires an acid (like buttermilk, lemon juice, or brown sugar) to react and produce carbon dioxide. It provides a "spread" and a tender crumb.

A high-protein flour (around 12-14%) that develops strong gluten strands. This strength is essential for creating the chewy texture and airy structure of yeast breads like sourdough and baguettes.

Butter that has been melted and cooked until the milk solids toast and turn golden brown. Adds an incredible nutty, toffee-like flavor.

Granulated sugar with molasses added back in. It adds moisture, a caramel flavor, and acidity (which activates baking soda). Dark brown sugar has more molasses.

Originally the liquid left after churning butter, now cultured milk. Its acidity tenderizes gluten and activates baking soda.

Crushed bits of roasted cocoa beans. They add a crunchy texture and intense, bitter chocolate flavor without sweetness.

A low-protein flour (around 7-9%) that is finely milled and often bleached. It produces a very soft, tender crumb, making it ideal for delicate cakes like angel food and chiffon.

Cocoa treated with an alkali to neutralize acidity. It is darker, mellower, and dissolves easier. Usually paired with baking powder.

Pure roasted cocoa beans with most fat removed. It is acidic and light brown. Reacts with baking soda.

A soft, gluten-free flour made from dried coconut meat. It is extremely absorbent and requires much more liquid/eggs than wheat flour.

A plant-based fat that is solid at room temperature. A popular dairy-free butter substitute, though it can add a coconut flavor unless "refined".

Finely ground sugar mixed with a small amount of cornstarch to prevent clumping. Used for frostings, glazes, and dusting.

A fine powder derived from corn. Used as a thickener for puddings and fruit fillings, or to "soften" flour proteins in cakes.

High-quality chocolate with a higher percentage of cocoa butter (31%+). It melts smoothly and is ideal for tempering and dipping.

An acidic powder used to stabilize egg whites in meringues and to prevent sugar crystallization in syrups.

A cultured cream similar to sour cream but with a higher fat content and less acidity. It does not curdle when heated, making it great for sauces.

Intensely concentrated instant coffee. A teaspoon enhances and deepens the flavor of chocolate desserts without making them taste like coffee.

Milk that has had about 60% of its water removed. It is shelf-stable and adds creaminess without the heaviness of cream.

A protein derived from collagen used to set mousses, mirror glazes, and stabilized whipped cream. Must be "bloomed" in cold water first.

Refined white sugar. It provides sweetness, helps with browning (Maillard reaction), and aerates doughs when creamed with butter.

Milk with a high fat content (at least 36%). It whips well and adds richness to ganache, caramel, and scones.

A natural liquid sweetener that adds distinct floral notes and keeps baked goods moist longer due to its hygroscopic nature.

Milled into finer particles than active dry yeast, it dissolves instantly and can be mixed directly into dry ingredients. It is more potent and works faster.

Rendered pork fat. It produces exceptionally flaky pastries and pie crusts due to its large fat crystals.

A rich, creamy Italian cheese with a high fat content. Essential for Tiramisu and makes a stable, less tangy frosting than cream cheese.

A thick, dark syrup produced during sugar refining. It adds moisture, acidity, and a robust, slightly bitter flavor to gingerbread and dark breads.

With a protein content between cake and all-purpose flour (around 9%), it offers the perfect balance for tender pie crusts, biscuits, and tarts.

Large, hard clumps of white sugar that do not melt during baking. Essential for Liege waffles and Scandinavian pastries.

A low-gluten flour with a distinct earthy, slightly sour flavor. It creates dense, moist breads and is often mixed with wheat flour for better rise.

Butter with added salt. The salt content varies by brand, which can make it risky for precise baking, but it is delicious in savory goods or simple cookies.

All-purpose flour that has baking powder and salt already added. It is commonly used in Southern biscuits and quick breads. Do not substitute 1:1 for AP flour unless the recipe calls for it.

Coarse flour made from durum wheat. High in protein and gluten, it gives pasta its chew and adds a crisp crust to breads and pizzas.

A fermented mixture of flour and water containing wild yeast and lactobacilli bacteria. It acts as a natural leavener and adds a distinct tangy flavor to bread.

Evaporated milk with added sugar. It is thick, syrupy, and used in key lime pie, fudge, and tres leches cake.

Raw sugar with large, coarse crystals and a light molasses flavor. Often used as a crunchy topping for muffins and cookies.

The gold standard for baking. It allows you to control the salt content. Contains about 80% fat and 20% water/milk solids.

A solution containing the flavor compound vanillin. "Pure" extract comes from vanilla beans; "imitation" is synthetic but bakes well.

100% solid fat made from hydrogenated vegetable oils. It has a higher melting point than butter, leading to cookies that spread less and very flaky pie crusts, but lacks flavor.

Milled from the entire wheat kernel (bran, germ, and endosperm). It has a higher protein content but the sharp bran cuts gluten strands, resulting in denser baked goods.

A common additive in gluten-free baking. It mimics the binding and elastic properties of gluten, helping structure hold together.