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Baking Pantry Must-Haves {Edible} for the perfect bakes
17
items These are the essentials to always have in your cabinets to have the perfect bake goods. I have included some tips and substitutes in the descriptions.
Sections
2
Spices
Basics
Spices
I keep this around not just for baking sweets but for seasoning meats, oatmeal and I even enjoy it in my tea.
Ground Cinnamon
Dried or fresh, rosemary is essential for making your focaccia delicious.
Rosemary Dried
Basics
These are my nonnegotiables for my baking pantry
The most used flour. I like my unbleached as it is slightly less processed.
Unbleached All-Purpose Flour
I use this baking powder as it is non-GMO unlike Clabber Girl and most other brands. Be sure to always check your labels.
Baking Powder
Just regular white sugar. This is not vegan friendly so keep that in mind.
Granulated White Cane Sugar [Non-Vegan]
I keep light brown sugar as it is the most versatile. Brown sugar is made by mixing cane sugar with molasses. The darker the sugar the more molasses it has.
Light Brown Cane Sugar Granulated
Always and essential. Be sure you are reading your recipes to make sure when you need baking soda vs. baking powder.
Baking Soda
Out of baking powder? Make some by combining 1 part baking soda and 2 parts cream of tartar.
Cream of Tartar
In my opinion this is best for baking with. It gives the perfect vanilla flavor but not as expensive as pure vanilla extract.
Imitation Vanilla Extract
Use Pure Vanilla Extract for things that aren't baked like icings or custards. It gives full flavor and is more muted in your baked goods. It is more expensive and thus should be used where it counts.
Pure Vanilla Extract
This is a ingredient that is used in EVERY baked good. Omit it and your bakes will have no flavor. Trust me on this one. I use this salt as a table salt as well.
Sea Salt {Fine Ground}
Wondering how a devil's food cake has its red tinge? It's the chemical reaction of using Dutch Coco powder. Also when baking chocolate treats, use Coco powder instead of flour to “Grease and Flour” your pans. It leaves a prettier finish with out the ...
Dutch Processed Cocoa
Want to intensify the chocolate in your baked goods? Substitute a bit of coffee with a part of the liquid. A little goes a long way.
Instant Coffee
Any color can be made from these. Gel coloring has intense pigment. A little goes a long way and the squeeze bottles are best for ease of use.
Primary Gel Food Coloring Kit - 4 Pack
I only use vegetable shortening because it has a neutral flavor and is great for a basic American Buttercream Frosting.
Vegetable Shortening
Most of the time I use melted butter in place of oil in my baked goods. When I don't I use vegetable oil as it has a neutral flavor. Be sure to research why you shouldn't use Canola Oil.
Vegetable Oil
This brand is NON-GMO. Want to make some cake flour? Measure a cup of All-Purpose Flour. Remove 2 Tablespoons of the the flour and replace it with 2 Tablespoons of Cornstarch and sift to mix well. This equals 1 cup of cake flour.
Corn Starch