Essential baking ingredients and their substitutes
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
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
Fine flour made from ground rice with neutral flavor and light texture, used in baking and cooking
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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