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Essential Pantry Ingredients for Baking

Essential Pantry Ingredients for Baking

Don't leave the store without these basic baking ingredients

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No pantry should be without flour.

Planning on baking cookies, cake, cupcakes, or pie? Making sure you have the essential tools for baking is a great start, but it's only half of the equation. To ensure you're ready to bake up a storm whenever the mood strikes, we've compiled a handy list of pantry staples to keep on hand.

Click here to see the Essential Pantry Ingredients for Baking Slideshow

To help compile this list, we've asked the avid bakers within our Culinary Content Network to sound off, in addition to consulting the folks at Nielsen-Massey Vanillas for some basic advice. While it may seem like an extensive list of items to shop for, if you plan on baking regularly in the future, having these items around the pantry can help keep future shopping lists nice and short.

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

This was originally published in December 2012.


Essential Ingredients in the Indian Pantry

Unlocking a treasure trove of spices, Indian dishes showcase elaborate, intricate flavors. Here are twenty-five essential staples of the Indian pantry.

For centuries, India enticed spice-hungry traders. As foreigners took away spices, they also contributed to India&aposs cuisine. The Chinese brought rice and the wok the Portuguese introduced vinegar, tomatoes, potatoes, and chilies. Persian, Mongolian and Indonesian influences were also significant. Here are key ingredients to stock in your pantry for delicious DIY Indian recipes.

A Peek Inside the Indian Pantry

Cardamom: An important spice in garam masala, cardamom has a grapefruit-like, floral, soapy flavor containing some green/woody notes. It has a menthol undertone and is similar to ginger. It is used as whole pods, as seeds, and ground. Try it in Easy Vegetarian Kofta Curry.

Cinnamon: Cinnamon is characteristically woody, musty and earthy in flavor and aroma and is warming to taste. The finer the grind, the more quickly the cinnamon is perceived by the taste buds. Whole cinnamon sticks are often infused in saucesਊnd rice. Unlike in the West, where cinnamon is associated with sweet baked goods, in India it isਊ savory spice that is also used in meat dishes. Try it in Curry Stand Chicken Tikka Masala Sauce.

Cilantro/Coriander: The flavor and aroma of cilantro (fresh coriander) is generally described as being waxy, citrus, and soapy. The flavor of the leaf is distinctive, and quite different from that of the coriander seed. Cilantro is used as a garnish, in seasoning blends, and in sauces such as masala and curry. Ground coriander is an important ingredient in curry powders and garam masala. Its flavor is described as being minty, sweet and citrus-like.

Cloves: The flavor of cloves is strong, pungent, sweet--almost hot. They are one of the most penetrating of all spices and their bitter, astringent flavor leaves a numbing sensation in the mouth. Cloves are an important ingredient in the spice blends of Sri Lanka and North India. They are used in garam masala, biryanis, and pickles.

Cumin: An important ingredient in garam masala and curry powder, cumin is characterized by a strong musty, earthy flavor which also contains some green/grassy notes. Both whole seeds and ground cumin are used in cooking. Try it in Indian Butter Chicken (Chicken Makhani).

Listen to Allrecipes "Homemade" podcast to hear Aarti Sequeria&aposs essential Indian spices and more!

Fenugreek: Rich and round with a slight bite, this aromatic plant is known for its pleasantly bitter, slightly sweet seeds. Fenugreek seeds, which come whole and ground, are used to flavor many foods, including curry powders, spice blends and teas. Fenugreek seeds should be stored in a cool, dark place for no more than 6 months. Try it in Dal Makhani (Indian Lentils).

Garam masala: Garam is the Hindi word for "warm" or "hot," and this blend of dry-roasted ground spices from the colder climes of northern India adds a sense of warmth to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace and nutmeg. Garam masala is usually either added to a curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving. Check out 10 Amazing Indian Recipes to Make with Garam Masala.

Mint: Often paired with lamb dishes and served in raitas and chutneys, this cooling herb has a pleasantly fresh, aromatic, sweet flavor. Try it in Indian Style Sheekh Kabab.

Tamarind: Also called Indian date, concentrated tamarind pulp is used to add a somewhat sour flavor to chutneys and curries. Limes are an acceptable substitute. Try it in Lamb Shank Vindaloo.

Turmeric: This ground dried root has a characteristic musky, earthy aroma and a pungent, slightly bitter flavor. Turmeric is a powerful yellow-orange coloring agent, used as a dye for fabrics and foods such as pickles, relish, and chutneys, plus rice, lentil, and vegetable dishes. Turmeric is thought to aid the digestion and to work as an anti-inflammatory agent. Try it in Super Easy Oven-Roasted Okra.

Additional spices: Indian food is so rich with spices that what we have above is only a partial list. For a well-stocked pantry, you might consider stocking up on peppercorns (the source of "heat" in spicy foods before the introduction of chiles), fennel seeds, poppy seeds, bay leaves, black mustard seeds, nigella seeds (kalonji--sometimes called black onion seed), saffron, and asafoetida.

Chiles: Indigenous to America, chiles were introduced into India by the Portuguese. They are essential ingredients in making vindaloo curries (itself a perversion of a Portuguese word vindalho, which combines the words "vinho," for vinegar, and "aldos," for garlic.) Indian cuisine makes use of both fresh chiles (whole, minced, or made into a paste) and dried chiles. If a recipe calls for chile powder, use ground cayenne pepper — do not use a spice blend. Try cayenne in Jonagold&aposs Chicken Vindaloo.

Coconuts: The milk and oil from coconuts are important particularly in Southern Indian cooking where it is popular in curries. Grated coconut is often used in desserts or added to sauces. Try coconut milk in Mango Coconut Sauce.


Baking Substitutions for Pantry Staples

There are some baking ingredients that are essential in many recipes, and it's helpful to always have these on hand. When a recipe calls for a certain pantry staple that you are out of stock on, turn to these homemade baking substitutions. The Homemade Buttermilk Substitute shown above, for example, uses just milk and lemon juice or vinegar. It can be substituted for buttermilk in any recipe! I used this recipe with my Homemade Bisquick to make buttermilk pancakes from scratch, and they were some of the best pancakes I had ever made. All of these copycat recipes for baking substitutions will make your life easier when you're making cakes, pies, cookies, or any other baked good.

Nobody likes having to run to the grocery store for just one ingredient in a recipe. Our free eCookbook includes recipes for Homemade Pie Crust (pg. 6), Vanilla Extract (pg. 9) and more! If you're making a pie, skip the store-bought crust and make your own with this easy tutorial. The Vanilla Extract in particular can be made ahead of time, and it also makes a great gift. Simply pour the extract into pretty bottles and you have a homemade, inexpensive gift for any baker. All of the baking substitutions in this chapter can be used in place of store-bought ingredients, which will save you money. Plus, you'll know exactly what you're eating with no hidden ingredients.


10 Baking Essential Ingredients for Beginners

1. Flour

There are no more Essential Ingredients for baking than Flour. Without it - and the gluten it creates - your baked goods won't get the right structure: it is the ingredient that binds everything together.

To start baking, simply use All-Purpose Flour. This wheat flour can basically be used in any recipe. When you get more experienced - or want to try other things - you can start looking at more specialised flour: Bread Flour, Whole Wheat Flour. or even Gluten-Free Flour like Rice Flour.

But Flour is not only about the gluten. In many recipes, you can also use Flours made from ground Nuts like Almond Flour, Hazelnut Meal or from Legumes, Fruits and Grains like Quinoa Flour or Coconut Flour!

2. Rising Agent

Most recipes require a raising agent. The most commonly used one is Baking Powder. You will need baking powder for most cakes and baked goods, although some recipes recommend using Baking Soda in addition to an acid that will activate it.

What is the difference? Baking Soda starts working instantly, while Baking Powder has a delayed rising reaction. You usually want the rising action to start in the oven and not while you are making the batter, which is why Baking Powder is more commonly used.

To make bread, you won't use Baking Powder but Yeast. The easiest one to used is Instant Dry Yeast that you can keep in your pantry or in the freezer.

3. Sweetener

If you are baking sweet goods, you will want to add a sweetener to your batter.

There are a few different types of sweeteners:

  • Processed Sugar, usually found in the form of a Powder or Granule
  • Natural Powdered/Granulated Sugar like Coconut Sugar or Stevia
  • Natural liquid Sweeteners like Honey, Maple Syrup or Agave Syrup.

Most recipes recommend using Granulated White Sugar, which is probably the main one you need in your pantry. I personally like to substitute White Sugar for Granulated Brown Sugar. If you want to make Frostings, Buttercreams or Icing, you will use Icing Sugar.

Depending on the recipe, you can also use liquid natural sweeteners such as Honey, Agave Syrup, Maple Syrup or Malt Syrup.

4. Fats

It would be great to imagine a world where every cake and dessert don't contain fat. Unfortunately, most desserts do. Butter is the main source of fat used in baked goods, but you can also use Oils.

For a neutral taste, use Canola Oil or Sunflower Oil. You an also replace butter with Olive Oil like I did for my Peach Almond Olive Oil Cake.

Olive Oil will bring an interesting flavour to your desserts, but make sure to use a good quality one because low quality olive oil tends to become bitter when baked.

5. Eggs

Eggs are essential when it comes to baking. The Egg Yolk is what binds fats and liquids by emulsifying. They are also used as a way to bring air into a cake batter and make it nice and light.

Some recipes use the whole egg, other require you to separate the egg yolk from the white. Try to use good quality eggs when possible - free range, cage free, etc. It will only make your desserts better!

6. Salt

I know, I know. If you are really new at baking, you may wonder why is Salt here. Salt is actually a really essential baking ingredients.

It helps balance - and enhance - the flavour of your creations and shouldn't be overlooked. Avoid using Sea Salt, Flake Salt or other thick salts and rather choose a thin, fine Salt that will mix better with the rest of the ingredients.

7. Milk or Cream

Milk is really important in baking, as it is the liquid element that binds all the ingredients together, brings some fat and is able to bring flavour too.

You can use whatever milk you have in your fridge but I personally prefer to use Full Cream Milk that will make your baked goods nice and rich. Although Dairy-Milk is the one most commonly used, you can often substitute it for Plant-Based Milks.

Other than being non-dairy, milk such as Almond Milk or Coconut Milk can be used to bring a subtle flavour to your batters.

Creams are also often used in addition to (or as a replacement to) Milk. That includes Heavy or Thickened Cream, Sour Cream, Double Cream, or even Yogurt!

8. Chocolate and Cacao Powder

Most people who like sweet love chocolate. Other than fruits, it is the most used ingredients to flavour desserts. Depending on the recipe, you will want to use Cooking Chocolate or Cacao Powder.

Cooking Chocolate is used melted while Cacao Powder is kept as a dry ingredient. I highly recommend getting some good quality Chocolate and Cacao Powder - you will really taste the difference!

Go for Dark Cooking Chocolate over Milk Chocolate for a richer, less sweet taste and make sure you use Unsweetened Cacao Powder.

I personally try to use Belgian Chocolate when I can because they are the best one you will find!

9. Spices and Flavouring Extracts

Spices

No easier way to bring flavour to your baked goods but with Spices! When baking with fruits, the most used spice is Ground Cinnamon. It is the main spice that I use and can really transform your cakes.

Other spices often used in baking include Nutmeg, Ground Ginger, Ground Cloves, Star Anises. If you have never used spices in your cakes, you can check out my Spiced Red Wine Poached Pears recipe!

Extracts

You can find hundreds and hundreds of flavour extract: Coffee Extract, Almond Extract, Rose Water Extract. The only one that I regularly use is Vanilla Extract.

It is an easy way to flavour any cakes and batters, but be careful to only use natural pure extracts. Also be careful with Extracts they can be extremely powerful in taste so only use a few drops at a time. If you prefer, you can also use Fresh Vanilla Beans or Vanilla Paste.

10. Fruits

What would be desserts and baked goods without fruits!? When it comes to fruits, you can use either Fresh or Frozen Fruits (when possible), although fresh will always be better for taste, flavours and texture.

Make sure you use seasonal fruits for the freshest taste possible - or freeze your favourite fruits when they are in season to use later on in the year!


3. Fats

Wouldn’t it be nice if we lived in a world where our favorite desserts and baked goods didn’t have fat in them? We’d all look a little differently, but sorry, fat chance. Butter is typically your number one go-to as a main fat source, but you can also use oils as well. If you’re looking for fat that has more of a neutral taste, I’d suggest you go with canola oil or sunflower oil. Some people even use olive oil in the place of butter, but you need to steer clear of the low-quality brands. They’ll leave your baked goods tasting bitter after they’ve been baked. In case you missed this post, 13 Ways to Use Bacon Grease


Bonus ingredients

Baking chocolate: When in doubt, a bag of bittersweet or semisweet chocolate chips is always a great addition to all of your cakes, muffins, and breads. There are other varieties you might want to have around too, like chocolate wafers for melting purposes and a nice cocoa powder for brownies. If you’re going to be a lot of baking, or want to get a gift for a baker in your life, it might be worth buying a slab of baking chocolate.

Dried fruit: Having raisins, cranberries, or dates around is an awesome way to add another layer of sweetness and a concentrated element of fruit flavor.

Citrus: Citrus is in peak season during the colder baking months, and its zest or juice is always a welcome contrast in wintry baked goods.

Nuts: Crunchy contrast takes baked goods to another level. Some of our favorite nuts to have around are almonds for their versatility, pecans for their sweetness, and walnuts for the bittersweet balance they bring.


Basic Pantry 101

  • Canned beans: black, cannellini, chickpeas, kidney
  • Capers
  • Olives
  • Peanut butter
  • Preserves or jelly
  • Low-sodium stock or broth
  • Canned tomatoes
  • Tomatoes, canned and paste
  • Salsa
  • Tuna fish

  • Breadcrumbs: regular, panko
  • Couscous
  • Dried lentils
  • Pasta: regular, whole wheat
  • Rice
  • Rolled oats
  • One other dried grain: try barley, millet, quinoa or wheatberries

  • Baking powder
  • Baking soda
  • Brown sugar
  • Cornstarch
  • All-purpose flour
  • Granulated sugar
  • Honey

  • Butter
  • Cheese: sharp cheddar, feta, Parmesan, mozzarella
  • Large eggs
  • Milk
  • Plain yogurt
  • Corn tortillas

  • Frozen fruit: blackberries, blueberries, peaches, strawberries
  • Frozen vegetables: broccoli, bell pepper and onion mix, corn, edamame, peas, spinach


Keto Baking FAQs

Is There A No-Carb Flour?

We all know true wheat derived flour contains carbs making it a no-go when it comes to keto, unfortunately there’s no perfect replacement flour that is free of carbs (although wouldn’t that be nice). The good news is that thankfully, there are now many low-carb flour options that can be used in keto-baking to help you keep your carb count down and stay true to your diet.

What Kind Of Flour Can You Use On A Keto Diet?

Since any flour made from grains is off limits, you’ll want to equip your kitchen with low-carb alternatives which are typically made from nuts or seeds. There are different options depending on your dietary restrictions, the type of taste and texture you’re going for, and your personal preferences.

Almond Flour

Almond flour is simply made with blanched ground almonds making it low in carbs and rich in healthy fats. It is the most popular and readily available option, and can be used to make cookies, cakes, and even some breads. It’s not a direct 1:1 substitute for regular flour, but it can be pretty close. When in doubt, there are plenty of recipes online that include almond flour as the main ingredient that you can use as a reference.

Coconut Flour

If you’re looking for an almond flour substitute, whether you’re allergic to nuts or just looking to vary your nutrients, coconut flour is another keto-friendly flour option you can use for baking. It is made from ground, dried coconut meat, and it is useful in recipes where you want to obtain a moist consistency or fluffy texture, like cake or muffins. It has a low net-carb count, is high in fiber, and is a good source of fat. It is lower in calories than almond flour, but it can be a little more difficult to work with than almond flour since it tends to be drier. It also adds a little sweetness and coconut flavor to recipes.

Almond flour and coconut flour are the most common flours used in keto baking recipes, as they are the easiest to work with and contain the right macros. However, there are a few other options you can use as well.

Flaxseed Meal

Flaxseed meal, sometimes called linseed, is not only low-carb and high in fiber, but high in omega-3 fatty acids. For many keto baked goods, it may be hard to use on its own as flour (you might want to mix it with coconut or almond flour), but it can be mixed into batter and dough for foods like bread, muffins, pancakes, and cookies. You can also use it to make wraps and crackers.

Psyllium Husk Powder

Ground psyllium husk powder is less common than almond flour, coconut flour, and flaxseed meal, but it’s a high-fiber, low-carb option that can be used to make baked goods such as bread. It also acts like a binding agent, so it can be used as a replacement for xanthan gum or eggs. Because of its high-fiber content, it’s often used as a laxative, so be aware of that if you have a sensitive digestive system.

Lupin Bean Flour

Fairly new to the market, and a great alternative for keto baking recipes, lupin flour is made from the low carb legume Sweet Lupin or Lupini bean. It is high in protein and dietary fiber, and is gluten free, but those with peanut or legume allergies should heed caution. Lupin flour is starting to show up in stores or you can easily buy it online.

How Do You Convert Recipes with Flour To Coconut Flour and Almond Flour?

Unfortunately, you can’t just take a recipe that includes regular flour and swap in either almond flour or coconut flour, since they differ in texture than regular wheat flour, and they don’t contain gluten. It’s always easiest to stick to recipes that begin with these flours, but if you do want to substitute them in existing flour recipes, follow the guidelines below.

Flour to Coconut Flour

Baking with coconut flour can be tricky, so it’s always best to stick to established recipes. However, if you do want to convert regular flour to coconut flour in a recipe, use about ¼ of the amount of regular flour suggested. It’s recommended to use one egg with coconut flour for moisture and structure, and you may need to increase the amount of liquid used in the recipe as well.

Flour to Almond Flour

When baking with almond flour, replace the same volume of flour in the recipe with the same volume of almond flour. However, you’ll want to adjust the rest of the recipe by using slightly more rising agent to compensate for the heavier weight of the almond flour.

Can You Substitute Coconut Flour For Almond Flour?

You can use coconut flour as a substitute for almond flour, but you will have to adjust your amounts. You typically need more almond flour than coconut flour in a recipe, so when making the swap, use ¼ cup of coconut flour for every cup of almond flour (and vice versa). When swapping almond flour for coconut flour, you also may need to adjust the amount of liquid and/or eggs (with coconut flour, you may need to add more liquid).

What Is A Low-Carb Substitute For Cornstarch?

In addition to flour, many baking recipes call for cornstarch which is used as a thickening agent. Sadly, corn starch is not keto friendly, as it is quite literally a starch derived from corn, making it very high in carbohydrates. When baking keto recipes, you’ll want to use an alternative thickening agent, such as the ones below.

Glucomannan Powder

This soluble fiber is taken from the konjac plant and is low in calories and carbs and high in fiber. When mixed with water, it forms a gel that can be used as a substitute for cornstarch.

It does get much thicker than cornstarch, so only use about ¼ teaspoon for every two teaspoons of cornstarch.

Almond Flour

Almond flour can be used to mimic the texture and consistency of corn starch. It makes a great thickener, and you don’t have to use as large of a quantity as corn starch, meaning you can keep your carb count down.

Ground Chia Seeds

Although it’s harder to use chia seeds in their whole form, powdered chia seeds make for a great ingredient in keto baking recipes. Mixed with water, they form a gel-like substance, which makes them a useful thickener and cornstarch replacement.

Ground Flax Seeds

Like chia seeds, ground flax seeds can be used to thicken and bind baked goods. Use one tablespoon of ground flaxseed mixed with four tablespoons of water as a substitute for every two tablespoons of cornstarch.

What Are The Best Sugar Substitutes For Keto Baking?

If you’re someone who likes to make dessert, you’ll want a way to add some sweetness to your baked creations without using sugar. There are a number of great tasting keto-friendly options to use in place of conventional sweeteners.

Stevia

A natural, plant-based sweetener, stevia contains little-to-no calories or carbs. It is 150 times sweeter than its corresponding amount of sugar, so you only need to use a little in your keto baking. It does have a distinct flavor, but it can be mixed with other sweeteners to minimize the strong taste.

Erythritol

Erythritol is a sugar alcohol that naturally occurs in fruits and from fermentation. It works well for baking, as it can add bulk to your baked goods, but it can be pretty dry, so feel free to mix it with a little bit of stevia in recipes that require some moisture.

Monk fruit

Like stevia, monk-fruit is a plant-derived natural sweetener. A great zero carb option, monk fruit works well in keto baking recipes, especially since it does not spike your blood sugar. It is very sweet, so you only need to use about ⅓ cup of monk fruit for every cup of sugar.

Allulose

The new kid on the block for natural sweeteners is allulose. It is a “low impact” sugar, meaning the body doesn’t recognize it as a carbohydrate and it is not metabolized for energy. Allulose is naturally present in small quantities in foods like figs and raisins. It is about 70% as sweet as table sugar and has a similar taste, texture and function, making it a great ingredient to use in recipes.

Is Baking Soda and Baking Powder Keto Friendly?Carbs?

Baking soda and baking powder are both common ingredients, so you might be wondering if you can use them as a part of your keto baking. Turns out, the answer is different for both. Baking soda doesn’t contain any carbs, so you’re free to use as much as you want. Baking powder, on the other hand, does contain carbs, since it often contains corn starch. But you don’t have to worry too much. Baking powder only contains about 1.3 grams of carbs per teaspoon, so as long as you’re not loading up your batter with spoonfuls of baking powder, it should be okay to use it in your baking.

What Can You Substitute For Eggs?

Eggs are totally fine to use in keto-baking, but whether you have an allergy or you’re just trying to make something plant-based, you might be looking for an alternative ingredient. Here are some substitutes you can use in place of eggs if you so desire.

Flax Seed

Mix 1 tablespoon flaxseed meal with 3 tablespoons warm water for every egg needed. Let the mixture sit and thicken, and it’s ready to use when it creates a gummy texture.

Chia Seeds

The same method for flaxseed meal works with chia seeds — 1 tablespoon of chia plus 3 tablespoons of warm water for every 1 egg.

Greek Yogurt

Greek yogurt makes a great egg substitute, as it can provide moisture and bind the ingredients together. Just make sure you pick a keto-friendly brand. Use ¼ cup Greek yogurt for every egg needed.

What Else Do I Need For Keto Baking?

Butter, Ghee & Coconut Oil

You won’t have to change much when it comes to using fats in your keto-friendly baking. You can stick to regular butter which is not only flavorful but high in fat and low in carbs. If you’re sensitive to dairy products, you can use ghee, a type of clarified butter where the milk solids have been removed, leaving behind just the liquid fat. If you’re vegan, coconut oil is a multipurpose oil that can be used in all types of baking and cooking.

Seeds

Ground seeds are high in fiber and fat and low in carbs and are useful to keep on hand to help bind ingredients together. Flax seeds and chia seeds are both great options for keto baking, and they can work for both savory and sweet recipes. If you are unable to find ground flax or chia, you can always buy them whole and blend them at home using a coffee grinder or blender.

Extras

Since baking a keto-friendly recipe involves many substitutions, you’ll want to keep a few additional ingredients in your kitchen to make sure your food still has a rich flavor and texture. Cocoa powder is a great way to make a recipe chocolate-y without having to add sugar-laden chocolate chips, although you can easily find keto-friendly chocolate chips. Coconut milk can be used as a creamy milk substitute, adding both flavor and fat to a baked good.

How Do You Satisfy A Sweet Tooth On Keto?

When you’re not on keto and you have a sugar craving, you typically nibble on a few pieces of your favorite dessert or even grab your favorite fruit. But on the ketogenic diet, many of these sweet treats aren’t an option anymore. As far as fruits go, many are high-carb, so if you do want to satisfy your sweet tooth, you’ll have to do some portion control. You can grab something keto-friendly , like a handful of berries, a couple pieces of melon, or a few slices of peaches or plums.

Traditional desserts, on the other hand, are likely off limits due to their high carb and sugar content. However, this doesn’t mean you have to swear off sweet treats altogether. There are plenty of low carb desserts you can make on the keto diet if you use the above ingredient swaps. Keep reading for some of our favorite keto baking recipes!


Canned Tomatoes

Odds are you've got your own ideas about what to do with a can of tomatoes. When it comes to using this pantry essential the options may be endless, but here are some of our favorites:

Mayo is the base of so many delicious things that it's almost impossible to not have some in the fridge. What would the world be without chipotle mayo or chicken salad?


"11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More" Free eCookbook

We're going back to basics with these copycat recipes for baking ingredients that are super easy to make at home! Store-bought mixes are great when you're in a pinch, but making homemade versions of baking ingredients, like Homemade Bisquick, will save you money. Plus, since each recipe only requires a few ingredients, you'll know exactly what you're eating! In this free eCookbook, 11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More, you'll find recipes that can be made with ingredients you probably already have on hand. Our recipe for Homemade Bisquick, for example, only requires four ingredients.

Set aside a few minutes to whip up these copycat recipes, then store them in containers for super quick baking, or to give as inexpensive gifts! We've included recipes for DIY Brownie Mix, Apple Pie Filling in a Jar, Homemade Lemon Curd and more, so you can make brownies, pies and other baked goods in a flash. If a recipe calls for buttermilk or whipped cream and you don't have any, save yourself a trip to the grocery store and make your own. The homemade version of any baked good is better, so wow your friends with this complete list of ingredients from scratch.