BakingSubs Crossword #38
January 19, 2026
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- 4.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.
- 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.Semolina flour is a coarse, pale yellow flour made from durum wheat, known for its high gluten content and robust texture. It imparts a slightly nutty, earthy flavor, making it ideal for hearty recipes. Semolina’s coarse grains provide excellent structure, contributing to the firm, chewy textures desired in artisanal breads, pastas, and pizza crusts. Its high protein content aids in gluten development, yielding baked goods with a distinct bite, making it a favorite among home bakers seeking texture and flavor.
- 9.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.
- 14.Psyllium husk is derived from the seeds of the Plantago ovata plant, commonly grown in India. In baking, it serves as an effective binder and moisture-retaining agent, crucial for gluten-free recipes. With its neutral flavor, it doesn't alter the taste of baked goods. When mixed with water, psyllium husk forms a gel-like substance, mimicking the properties of gluten, providing structure and elasticity. This makes it an indispensable ingredient for achieving the desired texture in gluten-free breads, muffins, and other baked items.
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- 1.Cottage cheese is a fresh cheese curd product known for its mild flavor and slightly creamy texture. It is made by curdling milk and draining it of its whey, resulting in small, creamy curds. In baking, cottage cheese contributes moisture, acts as a binder, and imparts a subtle tangy flavor to recipes like cakes, pastries, and quick breads. Its high protein content and low fat make it an appealing ingredient for adding richness and structure without excessive calories, making it a versatile addition to both sweet and savory baked goods.
- 2.Having a high temperature.
- 3.To cover a cake with frosting.
- 5.A round container used for mixing ingredients.
- 7.Having parts closely compacted together.
- 10.To bring to room temperature after baking
- 11.A type of grain used in bread making
- 12.Baked dish with a filling encased in pastry.
- 13.A small cake or bread roll.