All-Purpose flour:
The most common flour in all baked goods, all-purpose flour comes in two forms: bleached and unbleached. While both forms can be used interchangeably, unbleached flour often results in a slightly tougher product. As far as brands go, it is well worth your baking efforts to invest in a good quality flour. Since it accounts for such a large portion of the baked product, the quality of flour will significantly contribute to the quality of the baked good.
Applesauce:
Applesauce can be used as a substitute for oils and butters in baking recipes. Often used as a healthier alternative, the substitution may often result in a spongier, sometimes rubbery product if not properly handled. The recommended ratio is to substitute half of the required butter/oil in a recipe with applesauce. My fat-free, whole wheat fig bar recipe uses applesauce as the main 'fatty' agent.
Avocado:
When I first heard of avocado as a butter substitute, I couldn't believe it. But it's true; 1 cup of butter = 1 cup of avocado! I've never actually tried it, so I can't speak to the results texture or taste-wise.
Baking powder:
Baking powder comes in two forms: single-acting and double-acting. I have used both, and never really noticed a difference. Single-acting is meant to react with wet ingredients upon mixing, whereas double-acting is reacts two times: once during mixing, and then again while baking. Baking powder can also be replaced for baking soda. You can also make baking powder from baking soda by combining two teaspoons of cream of tartar with one teaspoon of baking soda.
Baking soda:
Baking soda, when combined with ingredients such as buttermilk, honey, vinegar, and yogurt, causes baked goods to rise. If a recipe calls for baking soda, it must be baked immediately as baking soda will react with the other ingredients upon mixing. While baking powder can serve as a substitute for baking soda, baking soda cannot be used a substitute for baking powder.
Brown Sugar:
Found in two forms--light and dark--brown sugar is a staple in cookie recipes. The difference in its two forms is quite paramount, though not necessarily deal-breaking. Dark brown sugar will result in a moist and rich product, whereas light brown sugar will provide more of a subtle and refined flavor. You only have dark brown sugar on hand and a recipe calls for light, simply replace half of the required amount with granulated sugar, and the other half with dark brown sugar.
Butter:
Ahh, butter. At its finest, butter provides baked goods with their texture, flavor, and tenderness. Sold in two varieties--salted and unsalted--most recipes will call for the unsalted version. There are many substitutes for butter, however, none can provide the same flavor, texture, or wow factor to a baked product as butter can.
Cake Flour:
Cake flour, although not as common, is my favorite flour for cake recipes. Due to its low-protein content, it often results in a fluffier and lighter cake. If you do not have time to run to the grocery store, and need cake flour, simply combine 3/4 cup of sifted all-purpose flour with 2 tablespoons of corn starch.
Cinnamon:
It tastes great, but it doesn't belong in every recipe. I learned that the hard way when I started adding it to every recipe. But make sure you have plenty of ground cinnamon when the holiday season rolls around. This powerful spice adds an incredibly warm tone to all baked products that is splendid during cold, snowy winters.
Confectioner's Sugar:
Also known as powdered sugar, confectioner's sugar is most often used in frosting. It cannot and should not be used as a substitute for any other sugars in baking recipes. Due to its high absorption rate, it is used to thicken frostings.
Egg Whites:
Often, recipes will ask for egg whites. Usually whipped into a stiff consistency, egg whites in cakes, cookies, and the like result in an airy, sometimes drier product. They also form the basis of many swiss meringue buttercream frostings. While liquid egg whites found in cartons can be used, freshly separated egg whites are best.
Egg Yolk:
Although egg yolks most commonly serve as bases for custards and pastry creams, they are also used in cake and cookie recipes to increase moistness.
This glossary of culinary terms is a work in progress. Please check back later for more terms and information.
The most common flour in all baked goods, all-purpose flour comes in two forms: bleached and unbleached. While both forms can be used interchangeably, unbleached flour often results in a slightly tougher product. As far as brands go, it is well worth your baking efforts to invest in a good quality flour. Since it accounts for such a large portion of the baked product, the quality of flour will significantly contribute to the quality of the baked good.
Applesauce:
Applesauce can be used as a substitute for oils and butters in baking recipes. Often used as a healthier alternative, the substitution may often result in a spongier, sometimes rubbery product if not properly handled. The recommended ratio is to substitute half of the required butter/oil in a recipe with applesauce. My fat-free, whole wheat fig bar recipe uses applesauce as the main 'fatty' agent.
Avocado:
When I first heard of avocado as a butter substitute, I couldn't believe it. But it's true; 1 cup of butter = 1 cup of avocado! I've never actually tried it, so I can't speak to the results texture or taste-wise.
Baking powder:
Baking powder comes in two forms: single-acting and double-acting. I have used both, and never really noticed a difference. Single-acting is meant to react with wet ingredients upon mixing, whereas double-acting is reacts two times: once during mixing, and then again while baking. Baking powder can also be replaced for baking soda. You can also make baking powder from baking soda by combining two teaspoons of cream of tartar with one teaspoon of baking soda.
Baking soda:
Baking soda, when combined with ingredients such as buttermilk, honey, vinegar, and yogurt, causes baked goods to rise. If a recipe calls for baking soda, it must be baked immediately as baking soda will react with the other ingredients upon mixing. While baking powder can serve as a substitute for baking soda, baking soda cannot be used a substitute for baking powder.
Brown Sugar:
Found in two forms--light and dark--brown sugar is a staple in cookie recipes. The difference in its two forms is quite paramount, though not necessarily deal-breaking. Dark brown sugar will result in a moist and rich product, whereas light brown sugar will provide more of a subtle and refined flavor. You only have dark brown sugar on hand and a recipe calls for light, simply replace half of the required amount with granulated sugar, and the other half with dark brown sugar.
Butter:
Ahh, butter. At its finest, butter provides baked goods with their texture, flavor, and tenderness. Sold in two varieties--salted and unsalted--most recipes will call for the unsalted version. There are many substitutes for butter, however, none can provide the same flavor, texture, or wow factor to a baked product as butter can.
Cake Flour:
Cake flour, although not as common, is my favorite flour for cake recipes. Due to its low-protein content, it often results in a fluffier and lighter cake. If you do not have time to run to the grocery store, and need cake flour, simply combine 3/4 cup of sifted all-purpose flour with 2 tablespoons of corn starch.
Cinnamon:
It tastes great, but it doesn't belong in every recipe. I learned that the hard way when I started adding it to every recipe. But make sure you have plenty of ground cinnamon when the holiday season rolls around. This powerful spice adds an incredibly warm tone to all baked products that is splendid during cold, snowy winters.
Confectioner's Sugar:
Also known as powdered sugar, confectioner's sugar is most often used in frosting. It cannot and should not be used as a substitute for any other sugars in baking recipes. Due to its high absorption rate, it is used to thicken frostings.
Egg Whites:
Often, recipes will ask for egg whites. Usually whipped into a stiff consistency, egg whites in cakes, cookies, and the like result in an airy, sometimes drier product. They also form the basis of many swiss meringue buttercream frostings. While liquid egg whites found in cartons can be used, freshly separated egg whites are best.
Egg Yolk:
Although egg yolks most commonly serve as bases for custards and pastry creams, they are also used in cake and cookie recipes to increase moistness.
This glossary of culinary terms is a work in progress. Please check back later for more terms and information.
