BakingSubs Crossword #38
February 9, 2026
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- 6.Almond butter is a creamy, flavorful paste made from ground almonds. It retains the nut's natural oils, lending a rich, nutty taste and smooth texture that enhance baked goods. This versatile ingredient acts as a binding agent, helps retain moisture, and adds tenderness to recipes. Its creamy consistency and subtle sweetness make it ideal for cookies, quick breads, and gluten-free items, providing both flavor and structure while accommodating various dietary needs, such as vegan and gluten-free diets.
- 8.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.
- 9.Cream of tartar, scientifically known as potassium bitartrate, is a fine, white, acidic powder that acts as a vital ingredient in the baking arsenal. It serves as a stabilizing agent, particularly in egg whites, enhancing their volume and providing a firmer structure, which is essential for meringues and angel food cakes. Additionally, cream of tartar is a key component in baking powder, where it reacts with baking soda to produce carbon dioxide, contributing to the leavening process. With a slightly tangy flavor, it can prevent sugar crystallization, resulting in smoother icings and syrups.
- 11.Potato starch is a fine, white powder extracted from the tubers of the potato plant. It is highly prized in baking for its ability to absorb moisture and create a light, tender crumb, making it an excellent choice for gluten-free recipes. Its neutral flavor ensures it doesn't overpower other ingredients, allowing the natural flavors of your baked goods to shine. Potato starch is often used to enhance the structure and binding of doughs and batters, providing a moist, cohesive texture that’s especially useful in gluten-free bread and cakes.
- 14.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.
Down
- 1.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.
- 2.Slightly wet; damp.
- 3.To incorporate an ingredient into a mixture.
- 4.A small cake or bread roll.
- 5.The outer layer of bread or pastry after baking
- 7.Grain that has been sprouted and dried
- 10.A protective glove worn when handling hot pans.
- 11.A very small amount, about 1/16 teaspoon
- 12.Having a yielding texture; not firm.
- 13.When dough increases in volume due to fermentation