Create an account
the main baking ingredient which provides a protein called gluten that forms the structure of a baked product
The type of flour that is used the most in American kitchens, which is blended from hard & soft wheat.
Spatula (leveling or straight-edge)
When measuring dry ingredients, level off the top of the cup using this.
Products baked in here brown faster & lose less moisture; circulates air with a fan
Ingredient which should be stored in an open container so that air can circulate and keep the powder fresh.
Whole Grain Flour
Ingredient which should be refrigerated after opening because it contains oils that may turn rancid
Please allow access to your computer’s microphone to use Voice Recording.
Having trouble? Click here for help.
We can’t access your microphone!
Click the icon above to update your browser permissions and try again
Reload the page to try again!Reload
Press Cmd-0 to reset your zoom
Press Ctrl-0 to reset your zoom
It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.
Please upgrade Flash or install Chrome
to use Voice Recording.
For more help, see our troubleshooting page.
Your microphone is muted
For help fixing this issue, see this FAQ.
Star this term
You can study starred terms together