BakingSubs Crossword #28
November 17, 2025
Click a cell or clue to start
1
2
3
4
5
6
7
8
9
10
11
12
Across
- 1.Having a high proportion of fat, butter, or eggs.
- 3.To cook food using high-frequency electromagnetic waves
- 7.Greek yogurt is a thick, creamy dairy product made by straining regular yogurt to remove whey, resulting in a denser texture with higher protein content. It's prized in baking for its ability to add moisture and tenderness while acting as a binding agent. Its tangy flavor enhances the complexity of baked goods without overwhelming sweetness, making it a versatile ingredient in cakes, quick breads, and other recipes. Its acidity also helps activate baking soda, contributing to leavening and a light, airy crumb.
- 8.Chickpea flour, also known as gram flour or besan, is a versatile flour made from ground chickpeas. It is a staple in gluten-free baking, prized for its ability to impart structure and binding properties, making it an essential ingredient for quick breads and other baked goods. Its flavor profile is earthy and slightly nutty, which adds depth to recipes. Chickpea flour is favored in baking due to its high protein content and ability to produce a tender crumb, while also being naturally gluten-free, vegan, and allergen-friendly.
- 10.To process corn with an alkaline solution
- 11.Baking powder is a dry chemical leavening agent, a staple in many baked goods for its ability to create a light, airy texture. It consists of an acid, usually cream of tartar, and a base, typically baking soda, along with a moisture-absorbing agent like cornstarch to prevent premature reactions. When mixed with liquid and exposed to heat, it releases carbon dioxide gas, causing the batter to rise. This makes it ideal for recipes like cakes, quick breads, and muffins that require a consistent rise without the time-consuming fermentation of yeast.
- 12.Quinoa flour is a finely milled powder made from quinoa seeds, renowned for its high protein and fiber content. It is prized in gluten-free baking for its ability to provide structure and binding, making it an excellent substitute for traditional wheat flour. With a slightly nutty and earthy flavor, quinoa flour adds depth to baked goods such as breads, muffins, and pancakes. Its moisture-retaining properties help create tender textures, essential for successful gluten-free recipes, making it a favorite among health-conscious and gluten-sensitive bakers.
Down
- 2.Heavy cream, often referred to as heavy whipping cream, is a high-fat dairy product containing at least 36% milk fat. Its richness imparts a luxurious texture and moistness to baked goods, while enhancing flavor and ensuring tender crumb structure. In baking, its ability to whip into stiff peaks makes it ideal for creating stable whipped toppings and fillings. Additionally, heavy cream's fat content provides stability to batters and doughs, making it a versatile ingredient for cakes, pastries, muffins, and quick breads that require both richness and structure.
- 4.A type of grain used in bread making
- 5.Vegetable oil is a versatile and neutral-tasting fat extracted from seeds or fruits such as soybeans, sunflowers, or canola. In baking, it plays a crucial role by providing tenderness and moisture to baked goods, making it an ideal choice for cakes and quick breads. Its liquid form at room temperature allows for easy blending with other ingredients, ensuring a uniform texture. The subtle flavor profile of vegetable oil doesn't overshadow other components, making it suitable for recipes where the primary focus is on the flavors of other ingredients.
- 6.Cook with high heat from above
- 9.To divide ingredients with a knife or tool.