BakingSubs Crossword #28
January 12, 2026
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- 1.Tapioca flour, also known as tapioca starch, is a fine, white powder derived from the cassava root. It is prized in baking for its ability to provide structure and binding, while maintaining moisture. Its neutral flavor ensures it doesn't overshadow other ingredients, making it an ideal choice for enhancing the texture of gluten-free recipes. Tapioca flour is especially valued for its ability to create a chewy texture in baked goods and is commonly used to thicken fillings and sauces due to its excellent gelling properties.
- 3.Almond milk is a plant-based milk substitute made by blending almonds with water and straining the mixture to remove solids. It's valued in baking for its slightly nutty flavor and creamy texture, which adds moisture and enhances the taste of cakes, cookies, and pastries. Almond milk is a versatile ingredient, providing a lactose-free, vegan, and gluten-free alternative to cow's milk, while also being lower in calories and rich in vitamin E, making it a popular choice for health-conscious bakers.
- 5.Instant yeast is a type of dry yeast that is known for its convenience and efficiency in baking. Unlike active dry yeast, instant yeast is milled into finer granules and contains enzymes that boost its activity, allowing it to be mixed directly with dry ingredients without pre-dissolving. It has a neutral flavor, enhancing the natural taste of the dough while providing a rapid rise, making it ideal for breads, pastries, and pizza dough. Its consistent performance and ease of use make it a favorite among home bakers for reliable and timely results.
- 7.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.
- 8.Coconut cream is a thick, rich substance derived from the flesh of mature coconuts. It contains a high fat content, which adds a luscious texture and depth to baked goods. Known for its sweet, nutty flavor, coconut cream enhances the taste profile of cakes, pastries, and gluten-free recipes. It is favored for its ability to impart moisture and a creamy consistency, making it an excellent dairy-free alternative in vegan and vegetarian baking. Its versatility and ability to blend smoothly into batters make it a popular choice for home bakers seeking to add exotic flair to their creations.
- 9.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.
- 10.Coconut sugar is a natural sweetener derived from the sap of the coconut palm tree's flower buds. It retains a light caramel flavor, making it a delightful choice for enhancing the taste of baked goods like cookies, cakes, and quick breads. Unlike refined sugars, coconut sugar contains trace amounts of nutrients like zinc, iron, and inulin, a dietary fiber. Its low glycemic index makes it appealing for those managing blood sugar levels. In baking, it not only provides sweetness but also helps retain moisture, giving a tender texture to the finished product.
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- 2.Almond extract is a concentrated liquid flavoring derived from bitter almonds or the kernels of stone fruits like peaches and apricots. Its strong, sweet, and nutty profile adds a distinctive aroma and taste to baked goods. Used in small quantities, it enhances the flavors of cookies, cakes, and pastries, providing a depth and richness that pure almonds cannot achieve alone. This extract is favored for its ability to impart a robust almond essence without altering the texture or consistency of the batter or dough.
- 4.Water is a fundamental ingredient in baking due to its versatile properties. It acts as a binder, helping to combine dry ingredients, and imparts moisture, which is essential for texture and crumb in baked goods. Water also plays a critical role in gluten formation when mixed with flour, contributing to the structure and elasticity of doughs. Flavor-wise, water is neutral, allowing the flavors of other ingredients to shine. Its simplicity and purity make it indispensable in recipes ranging from breads and cakes to pastries and pizza dough.
- 6.Avocado, often hailed as a superfood, is a unique fruit known for its creamy texture and subtle, nutty flavor. In baking, it serves as a versatile fat substitute, offering moisture and binding properties similar to butter or oil, while imparting a rich, smooth texture. Its natural creaminess makes it a popular choice for creating moist cakes, pastries, and gluten-free goodies. Avocado's mild flavor allows it to blend seamlessly into both sweet and savory recipes, making it an ideal ingredient for health-conscious bakers seeking plant-based alternatives.