BakingSubs Crossword #28
December 15, 2025
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- 1.A round container used for mixing ingredients.
- 5.A small yeast cake saturated in syrup
- 7.To test a liquid mixture in small amounts
- 10.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.
- 11.A network of lines forming squares, like on a cooling rack.
- 12.Having a high proportion of fat, butter, or eggs.
Down
- 2.White vinegar, a clear, sour liquid, is made through the fermentation of grain alcohol, which converts ethanol into acetic acid. In baking, its acidic nature serves as a leavening agent when combined with baking soda, helping cakes and breads rise by releasing carbon dioxide. The mild, sharp tang enhances flavors without overpowering, making it a versatile addition to recipes. Its acidity also strengthens gluten, stabilizes egg whites, and enhances textures, making it invaluable in cakes, pastries, and gluten-free baking.
- 3.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.
- 4.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.
- 6.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.
- 8.A group of thirteen items
- 9.Avocado oil is a versatile fat derived from the pulp of ripe avocados. Known for its subtle, buttery flavor and high smoke point, it is a favorite among health-conscious bakers. This oil is rich in monounsaturated fats and vitamin E, which contribute to its ability to impart moisture and tenderness in baked goods. Its mild taste allows it to seamlessly blend into both sweet and savory recipes, making it ideal for breads, quick breads, and gluten-free baking. Its smooth consistency helps to create a tender crumb, enhancing the texture of baked treats.