Essential baking ingredients and their substitutes
Italian fine flour with very low protein content, perfect for making delicate pasta, pizza, and pastries
Leavening agent that helps baked goods rise and become light and fluffy
Sodium bicarbonate, a powerful leavening agent that creates carbon dioxide when combined with acid, essential for light and fluffy baked goods
Active dry yeast used for leavening bread and baked goods, providing rise and texture
Low-protein, finely milled flour with 7-9% protein content, used for tender, delicate baked goods like cakes and pastries
Loosely woven cotton fabric used for straining, filtering, and wrapping in cooking and baking
Gluten-free flour made from dried coconut meat, high in fiber and protein, used in paleo and keto baking
Finely ground cornmeal used in baking and cooking, different from cornstarch and cornmeal
Fine white powder used for thickening sauces, soups, and gravies
Potassium bitartrate, an acidic powder that stabilizes egg whites, prevents sugar crystallization, and acts as a leavening agent in baking
Ground grain used as the base for most baked goods and as a thickening agent
Pasteurized liquid egg product made from real eggs, designed as a convenient and safe alternative to fresh eggs for baking and cooking
Dried egg white powder used for making meringues, royal icing, and other egg white-based recipes
Non-stick, heat-resistant paper used to line baking sheets and pans, preventing sticking and making cleanup easier
Low-protein flour with fine texture, ideal for tender pastries, pie crusts, and delicate baked goods
Fine flour made from ground rice with neutral flavor and light texture, used in baking and cooking
All-purpose flour that has been pre-mixed with baking powder and salt for convenience in baking
Solid fat made from vegetable oils with neutral flavor and high melting point, used in baking and cooking
Starch flour made from cassava root with neutral flavor and binding properties, used in baking and cooking
Microscopic fungi that ferment sugars to produce carbon dioxide, essential for leavening bread, rolls, and other baked goods
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