Baking Essentials

Spooned and leveled, not scooped. Scooping can add 30+ grams per cup.

Higher protein content than all-purpose flour, ideal for yeast breads.

Very fine, low-protein flour for tender cakes.

Denser than white flour; contains bran and germ.

Standard white table sugar.

Measured packed into the cup. Light and dark have similar weights.

Also called icing sugar or 10X sugar. Unsifted measurement.

Unsweetened cocoa powder, spooned and leveled.

Double-acting baking powder.

Also called bicarbonate of soda or sodium bicarbonate.

Also called cornflour in British English.

Fine, dry breadcrumbs.

Standard semi-sweet chocolate chips.

Sweetened, shredded coconut.

Pure vanilla extract.

Yellow cornmeal, medium grind.

Contains built-in leavening and salt.

Coarsely ground durum wheat, used for pasta and bread.

Very absorbent — use much less than wheat flour.

Also called tapioca flour. Made from cassava root.

Medium rye flour. Darker rye is denser.

Starchy thickener from tropical arrowroot plant.

Acidic powder (potassium bitartrate) used in baking.

Must be proofed in warm water before use.

Also called rapid-rise or bread machine yeast. No proofing needed.

Dried egg whites with sugar and stabilizers for royal icing.

Malted barley, wheat flour, and milk powder blend.