Resources & Guides Archives - Vintage Baked Modern

Baking Resources: Dietary Substitutions

Apryl Niksch — Thu, 01 Jan 2026 00:10:08 +0000

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. ere is a list of some other gluten-free flours to try. Our gluten-free flour is scratch made and contains no allergens

Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 Tbsp. additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk. Heavy cream or full-fat coconut milk will keep the fat content high.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour or use a homemade gluten-free flour blend that does not contain tree nuts or soy. (See gluten-free section above)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. Gluten-free products are made in a dedicated gluten-free kitchen.

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

The post Baking Resources: Dietary Substitutions appeared first on Vintage Baked Modern.

Baking Resources: Storage & Freezing Baked Goods

Apryl Niksch — Thu, 01 Jan 2026 00:04:28 +0000

Storage & Freezing

Cookies

Pre-baked cookies:

You can make the batter and store until ready to bake.
Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days.

Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.

Pie

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.

Cake

Baked Cake: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.

Muffins & Quickbreads

Baked: Place baked muffins in an air-tight container up to 3 days.

To freeze: Cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

For baked quickbreads, store in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

Bread

Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.

The post Baking Resources: Storage & Freezing Baked Goods appeared first on Vintage Baked Modern.

Baking Resources: FAQ’s for Baked Goods

Apryl Niksch — Wed, 31 Dec 2025 22:35:39 +0000

What is the best pan to bake these cookies on?

Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

How can I get even browning on my cookies?

For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

How can I make my cookies thin and crispy?

Scoop out cookie dough and put straight into the oven and use parchment paper and scoop cookie dough and put them right into the oven as it will create more spread.

How can I make my cookies thick and chewy?

Chill the batter and bake on Silpat baking mat and bake on Silpat baking mat to ensure less spread.

Pie FAQ’s

How can I avoid shrinking pie crust?

Add vodka or white vinegar to keep the crust flaky, it also prevents shrinking during baking. Work quick to keep all ingredients as cold as possible. Put the assembled pie in the fridge for about 15 minutes prior to baking to ensure the crust from shrinking. Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.

Can I use frozen fruit for the pie filling or homemade pie filling?

Yes. When using frozen fruit, do not thaw before adding it to the pie filling or it can make the pie watery and mushy. Its easy to pre-make homemade pie filling after you pick or harvest fresh fruit in season. Follow the USDA canning procedures or store in freezer safe containers or ziploc bags.

How can I ensure a crisp pie crust?

To prevent a soggy crust, dust the bottom crust with a thickening agent and brush with an egg wash. Use a ceramic or glass pie plate, which conduct slow, even heat. Brush the entire pie with egg wash sprinkled with course sanding sugar.

Can I add a lattice pattern to the top crust?

To make the lattice pattern, cut strips of dough, weave into pattern on top of a piece of parchment paper. Chill until use, and lay the pattern on the top of the filling.

Muffin FAQ’s

Can I add frozen fruit to muffins?

Yes, but do not thaw the blueberries before adding them to the dough. Thawed berries release liquid and can turn the batter blue. Before adding blueberries into your batter, toss them into a little bit of flour or cornstarch and fold in by hand.

Can I use both butter and oil?

Yes, you can use a combination of butter, to add flavor, and oil, to yield a tender, moist baked good. Combine them together using equal portions of each to make up the full amount of fat originally called for in the recipe. Choose an oil that is has a neutral, light flavor, such as canola oil or extra light virgin olive oil.

How can I get bakery style high domes on muffins?

Let batter rest for about 15 minutes before scooping into muffin liners. This will hydrate the flour and help it rise.
Aluminum muffin pans are best to conduct even heat. Unless you are using a tulip muffin liner, spray the entire pan lightly spray the muffin pan to prevent the muffins from sticking. For bakery style muffins, fill your muffin liners at least 3/4 of the way full to ensure they will rise above the liner when baked.

Cake FAQ’s

How can I ensure a flavorful, but moist cake?

Combine butter to provide flavor, along with oil to yield a tender, moist baked good. If your recipe calls for only butter or only oil, you can combine them together using equal portions of each to make up the full amount of fat originally called for in the recipe. Choose an oil with a neutral, light flavor, like extra light virgin olive oil or canola oil.

What is the best pan to use?

Always use light-colored aluminum baking pans since they conduct heat evenly. Dark cake pans may darken or burn the edges before the inside batter is fully baked.

How can I keep the cake moist?

Right after you pull your cake from the oven, cover the cake pan with a baking sheet and let cool for about 5 minutes so that the steam doesn’t escape. Then turn the cake out onto a piece of parchment paper and wrap or cover right away in saran wrap to seal in moisture. If not using right away, place in freezer (even for one day) to lock in moisture.

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Ingredient Glossary: Baker’s Pantry

Apryl Niksch — Sun, 05 Oct 2025 20:31:28 +0000

Ingredients

For the best cookies, muffins and more baked goods, be sure to use high-quality ingredients. I always use and recommend natural, minimally processed ingredients. If you don’t have them on hand you can easily make them.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Pumpkin puree: Roast a pumpkin to get deeper flavor profile. To roast a pumpkin: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.

Ingredients

This is a master list of ingredients I keep on hand and use as a pro baker.

Chocolate

Baking Chocolate: If using a block of chocolate, it may need to be tempered if it contains real cocoa butter mass and cocoa solids. Chocolate chips are a fast way to dip treats as they don’t contain as much cocoa butter as real chocolate so you don’t need to temper them.
Candy melting discs: For the best tasting, look for chocolate melting disks that are made of 100% real chocolate. Most candy disks sold in stores contain mostly sugar, palm oil and other artificial ingredients. To make chocolate shiny for smooth dipping you can add a drop of canola oil to melted chocolate. If you use the candy melting discs, do not add any oil as they already contain palm oil.
Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
chocolate bars: Use a creamy milk chocolate bar for the perfect balance when paired with the semi-sweet chocolate chips. A standard bar is about 1.5 oz., so you’ll need 2 bars to get close, or use 1 XL Hershey bar (4.4 oz.) for a closer match.
Cocoa powder is 100% cacao with no added sugar. There are two types: natural and dutch-process. Natural cocoa is lighter in color, acidic, and has bold chocolate flavor. Dutch-process cocoa is darker because it has been processed to neutralize acidity, resulting in a smoother, milder taste.
English Toffee bits with chocolate are crushed Heath candy bars with a crunchy, buttery toffee coated in milk chocolate.
White chocolate chips: White chocolate chips are made from cocoa butter and milk solids, but do not contain cocoa solids like regular chocolate. For the best quality, avoid candy melts or chips with artificial ingredients and palm oil.

Dairy

Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese. For the best natural taste and texture, use full-fat cream cheese vs. cream cheese in a tub, labeled as a “spread” containing additives.
Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
Evaporated milk is unsweetened cow’s milk that has been cooked to remove 60% of its water, making it thicker and creamier than regular milk.
Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
Plain greek yogurt is strained to remove whey, resulting in a thick, tangy texture with more protein and less sugar than regular yogurt.
Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
Sweetened condensed milk is cow’s milk where the water is removed and sugar is added, producing a thick, syrupy, sweet texture.
Whole milk is a cow’s milk that retains its 3.25% natural fat content, giving it a creamy, rich texture.

Dried Fruit

Coconut is the fruit of palm trees, found in tropical regions. It can come in either unsweetened or sweetened with added sugar and comes in various forms, such as coconut flakes, shredded or finely shredded.
Dried cherries are made from ripe cherries harvested in mid-summer and then dehydrated to concentrate their flavor and natural sweetness.
Maraschino cherries are preserved sour cherries sweetened and dyed in a red sugar syrup.
Dried cranberries: Dried cranberries are tart dehydrated berries that lend natural sweetness and vibrant color to baked goods.
Dried figs are made from fresh figs grown on fig trees in warm climates. They’re harvested in late summer to early fall, then dehydrated to concentrate their natural sweetness.
Raisins are sun-ripened dried grapes, made from either green or purple grapes. They are naturally sweet and add chewy texture to baked goods.
Zante currants are are a small, dried, dark seedless grape. If you don’t have currants on hand, a smaller type of raisin such as a Thompson raisin is fine to use.

Fats

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
Extra light virgin olive oil is refined to remove the strong flavor and color from olives, making it is great for baking since its neutral in flavor and considered a healthier type of fat.
Peanut butter is made from peanuts, oil, sugar and salt turned into a creamy or chunky texture. Look for one that has “fully hydrogenated oil”, minimal trans fats, and no high fructose corn syrup. Some varieties labeled “natural”, may be “Peanut Butter Spread” containing palm oil. Authentic “all-natural” peanut butter is made from ground peanuts and salt.

Flavoring

Almond extract is made from bitter almonds or stone fruit pits (like apricots) soaked in alcohol. Choose pure almond extract over artificial versions, which can taste harsh or overly bitter.
Lemon extract is a natural flavoring made from lemon zest and alcohol. A little goes a long way, so use just a small amount to add a bright, zingy flavor to baked good recipes.
Vanilla extract provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Flours

White Flours (contains gluten)

White flour is a group of grains that contain only the endosperm, where the bran and germ have been removed during milling. It has a finer texture, but lower fiber and nutritional value.

All Purpose Flour–Bleached (protein 8-10%) A type of wheat flour that has been chemically treated.

All-Purpose Flour-Unbleached (protein 10-12%) Made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.

Bread Flour (protein 11-14%) A type of wheat flour that provides more structure and elasticity to breads to help develop more gluten, thus providing more structure and elasticity, making it ideal for baking bread, rolls, and pizza crust.

Cake Flour (protein 6-8%) A finely milled wheat flour that yields a delicate, soft crumb in cakes.

Italian/Pizza 00 Flour (protein 8-12%) A very finely milled wheat flour used for making soft pizza dough and pasta.

Pastry Flour (protein 8-9%) A soft wheat flour used for pastries, and pie crusts.

Self-rising Flour (protein 8-9%) All-purpose flour that has baking powder and salt already added that is used for quickbreads or biscuits.

Wholegrain Flours (wheat-based and contains gluten)

Wholegrain flours fall into a group of grains that contain all three parts of the grain kernel (the bran, germ, and endosperm. Wholegrain flours remain intact and nothing is removed during the milling process, thus leaving more nutritional value and higher fiber and protein content compared to regular white flour. Wholegrain flour is denser and more flavorful than white flour.

Barley Flour (protein 7-10%) Made from ground barley and commonly used in bread or flatbreads.

Bulgur Wheat Flour (protein 10-12%) Made from whole wheat grains that have been parboiled and dried that has a nutty flavor.

Dark Rye Flour (protein 7-9%) Made from whole rye grain with a rich hearty flavor used mostly in rye or dark breads

Einkorn Flour (protein 10-12%) An ancient wheat flour with a nutty flavor used in bread, rolls, and pasta.

Emmer (Farro) Flour (protein 12-15%) An ancient grain flour that gives breads a hearty texture.

Graham Flour (9-12%) A whole wheat flour made from the wheat kernel, that has a coarse texture and nutty flavor and is most commonly used in graham crackers and breads.

Kamut Flour (protein 12-14%) Made from an ancient wheat with a sweet flavor used in breads, crackers and hot cereal.

Semolina Flour (12-15%) Made from durum wheat, coarse and pale yellow that is used for pasta and couscous.

Spelt Flour (9-15%) An ancient variety of wheat, with a nutty, sweet flavor used in breads, homemade pasta, and crackers.

Sprouted Wheat Flour (protein 12-14%) Made from wheat grain that has been sprouted, dried and milled that has a mild flavor and easier to digest than regular wheat flour that is used for bread and pizza dough.

White Whole Wheat Flour (protein 12-14%) Made from white wheat with the same nutritional benefits of whole wheat flour but lighter in color, and is good for bread, baked goods and quickbreads.

Whole Wheat Flour (protein 13-15%) Made from the entire wheat kernel, rich in fiber with a hearty, nutty flavor used in breads and baked goods.

Whole Wheat Pastry Flour (protein 9-10%) A finer milled whole wheat flour with a light texture used in pastries, cakes and scones.

Ancient Grain Wheat Flours (contains gluten)

Ancient Grains are a group of grains historically defined as those that have remained in their natural state, and have not been genetically modified for hundreds to thousands of years. They contain more nutritional value staying high in fiber, protein and vitamins.

Einkorn Flour (protein 10-12%) An ancient wheat flour with a nutty flavor used in bread, rolls, and pasta.

Emmer (Farro) Flour (protein 12-15%) An ancient grain flour that gives breads a hearty texture.

Kamut Flour (protein 12-14%) Made from an ancient wheat with a sweet flavor used in breads, crackers and hot cereal.

Spelt Flour (9-15%) An ancient variety of wheat, with a nutty, sweet flavor used in breads, homemade pasta, and crackers.

Gluten Free Flours

Types of flours for those following a gluten free diet, range from grain, nut, or starch-based that naturally do not contain gluten. More info Celiac Disease Foundation. Gluten Free Flours

Types of flours for those following a gluten free diet, range from grain, nut, or starch-based that naturally do not contain gluten. More info Celiac Disease Foundation *Note: (*) indicates flours that contain one or more of the 9 allergens (peanuts, tree nuts, sesame, soy)

Amaranth Flour (protein 13-15%) An ancient grain made from the seeds of an amaranth plant with a nutty flavor used in breads, and baked goods.

Arrowroot Flour (protein 0-1%) Made from the roots of the arrowroot plant that is ground into a fine, powder-like texture used as a thickener and binder in baked goods or pasta.

Banana Flour (protein 3-5%) Made from green bananas that is high in fiber and has a mild flavor used in sweet and savory dishes from baked goods to smoothies.

Bean Flour (protein 20-25%) Made from chickpeas or black beans, high in fiber that gives baked goods an earthy flavor.

Brown Rice Flour (7-8%) Finely ground from whole brown rice with a nutty flavor used in gluten-free baked goods, pasta and as a thickening agent.

Buckwheat Flour (protein 10-12%) An ancient grain with a rich, earthy texture high in fiber and nutrients most commonly used in bread and pancakes.

Cassava Flour (protein 1-2%) Made from the root of the cassava plant that mimics the texture of wheat used in gluten free baked goods, flatbreads and as a thickening agent.

*Chestnut Flour (protein 2-3%) Finely ground chestnuts with a nutty flavor used in baked goods, bread and pasta.

Chickpea Flour (protein 20-22%) Made from finely ground dried chickpeas, also known as garbanzo beans used in falafel and gluten-free baked goods.

Corn Flour/Cornmeal (protein 6-9%) Made from dried, whole corn kernels with a mild, sweet flavor, used in baked goods like cornbread, tortillas, and muffins.

Flaxseed Meal (protein 18-20%) Made from ground flaxseeds and has a low-carb profile, with a nutty flavor and can be used as an egg substitute in vegan baking.

*Hazelnut Flour (protein 12-15%) Made from finely ground hazelnuts and has a sweet, nutty flavor often used in gluten free cakes and cookies.

Lentil Flour (protein 24-26%) Made from ground, dried lentils that is high in protein and fiber with an earthy flavor, used in pasta, crackers and savory breads.

Mesquite Flour (protein 11-17% ) Made from dried pods of the mesquite tree, it is low-glycemic, with a sweet, nutty flavor good for pancakes.

Millet Flour (protein 10-11%) An ancient grain, with a mild, sweet flavor used in muffins or quick breads.

Oat Fiber (protein 2%) A low-carb, insoluble fiber from the hull of the oat grain

Oat Flour (certified GF), (protein 12-15%) Made from finely ground oats, with a mild, nutty flavor that is great in cookies, muffins, or pancakes.

Pea Flour (protein 20-25%) A high-protein, high-fiber flour made from ground yellow or green peas, that is primarily used in pasta, savory breads, and protein powders.

*Peanut Flour (protein 40-50%) A high-protein flour made from roasted peanuts used in baked goods and smoothies.

*Pecan Flour (protein 9-10%) Made from ground pecans, naturally gluten free and used in cookies and quick breads.

Plantain Flour (protein 3-5%) Made from dried, ground plantains with a starchy-like texture that is great for breads, pancakes, and savory baked goods.

Potato Flour (protein 6-7%) Made from whole potatoes that have been cooked, then dried and ground into a flour and is used in gluten-free breads and rolls.

Quinoa Flour (protein 14-16%) A high-protein ancient grain flour made from ground quinoa seeds that is used in muffins and other gluten-free breads.

Sorghum Flour (protein 8-12%) An ancient grain flour with a mild, sweet flour made from grinding sorghum, used in gluten-free flour blends.

*Soy Flour (protein 35-40%) Made from ground roasted soybeans with a mild bean-like flavor used more of a high-fiber thickener in baking.

Sweet Rice Flour (protein 6-8%) A sticky rice that is ground into a flour common in gluten-free flour blends and also used as a thickener.

Teff Flour (protein 9-11%) A nutty, mild ancient grain flour that is high in iron and often used in pancakes and breads.

Tiger Nut Flour (protein 4-7%) This high-fiber, higher-carb flour is made from tubers (root vegetable) and has a sweet, nutty fine texture that is similar to almond flour.

Tapioca Flour (protein 0-1%) Made from the starch of the cassava plant common in gluten-free flour blends and also used as a thickener.

White Rice Flour (protein 5-6%) A finely ground flour made from white rice with a neutral flavor used in gluten-free flour blends for cakes, muffins, and cookies.

Low-Carb/Paleo Flours

Types of flours that can be used for those following a keto diet, which is very low in carbohydrate and high in fats, or paleo diets that avoid grains and legumes.*Note: (*) indicates flours that contain one or more of the 9 allergens (peanuts, tree nuts, sesame, soy)

*Almond Flour (protein 20-25%) Made from finely ground almonds, this moderate-low carb flour has a nutty flavor is best in baked goods and breads.

Chia Seed Flour (protein 14-15%) Made from ground chia seeds, a native plant in Central and South America, that is high in fiber with low-moderate carbs.

*Coconut Flour (protein 18-20%) A highly absorbent flour that is made from dried coconuts, grown on palm trees, that is rich in fiber, moderate-carb, and used in baked goods like cakes, cookies and muffins.

Flaxseed Meal (protein 18-20%) Made from ground flaxseeds and has a low-carb profile with a nutty flavor and can be used as an egg substitute in vegan baking.

Pumpkin Seed Flour (protein 30-35%) A high protein, low-carb flour made from pepitas (pumpkin seeds) good for baking breads.

Psyllium Husk Powder (protein 2%) A high-fiber, low-carb thickener made from the outer husks of the psyllium seeds that is used in keto breads.

*Sesame Seed Flour (protein 25-35%) Ground sesame seeds that has a bitter, nutty flavor that is a moderate-low carb flour.

Sunflower Seed Flour (protein 25-35%) Made from finely ground sunflower seeds with a mild flavor, moderate-carb flour, great for baking muffins and cookies.

*Walnut Flour (protein 15-16%) Made from raw walnuts with a rich, nutty flavor that is moderate-low flour best when used in cookies or quick breads.

Wheat Berries for Fresh Milled Flour

Fresh milled flour from wheat berries are higher in nutrient content because they contain the entire bran, germ and endosperm, however, they have a shorter shelf life as their natural oils can go rancid. It’s really important to use within 24-48 hours or store them properly.

Hard Red Wheat Berries (protein 12-15%) Whole kernels of red wheat that has a nutty, robust flavor and good for whole wheat bread.

Hard White Wheat Berries (protein 12-14%) Light colored wheat kernels that with mild, sweet flavor.

Soft White Wheat Berries (protein 8-15%) Low-protein whole wheat kernels that are finely milled for delicate pastries, biscuits, cookies and cakes.

Soft Red Wheat Berries (protein 9-11%) Low-protein whole wheat kernels that are finely milled for delicate pastries, biscuits, and pie crust.

Durum Wheat Berries (protein 13-15%) High protein, hard wheat kernels that are yellow and ground into semolina flour used in pizza or pasta.

Ancient Wheat Berries include: Spelt, Einkorn, Emmer(Farro), and Kamut Berries.

Fresh Fruit & Vegetables

Apples like Jonagold, Jonathan and Granny Smith. Jonagold and Jonathan apples for the best combination of flavor and texture. Jonagold and Jonathan apples have balance of both sweet and tart flavor with a firm texture. Granny Smith apples are very tart, and firm, making them ideal for baking since they aren’t as mushy.
Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
Carrots are a root vegetable grown underground, typically harvested in late summer. They are high in beta-carotene. While primarily orange, carrots can also be grown in other colors like purple, yellow and white.
Cranberries are a tart, slightly bitter fruit that grow on low vines in bogs. When harvested in the fall by flooding the bogs, the berries float to the top of the water.
Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Using both the zest and the juice enhances the flavor and helps balance the sweetness of the apples and tartness of the cranberries.
Peaches are a juicy stone fruit that grow on trees and ripen in late summer. They contain a large pit in the center and come in several varieties, like white and yellow, with either a fuzzy or smooth outer skin.
Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.
Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
Strawberries are a small fruit that grows on low plants near the ground, often in sandy soil and are plentiful here in the Midwest in the middle of May through late June.
Zucchini is a type of summer squash that is actually a fruit since it develops a flower and has seeds, and is harvested in late summer.

Food Color

Flo-Coat is an emulsifier that allows water-based gel or paste food colors to mix with fat-based ingredients like chocolate, candy coating, or cocoa butter.
Food Glycerin adds shine and a soft bite to frosting.
Paramount crystals are used to help melt chocolate, candy melts or yogurt, to help create a smooth, glossy coating. Use 1 tsp Paramount Crystals for every 2 cups chocolate, candy melts, or yogurt coatings.
Oil-Based Food Color is a concentrated food coloring that uses oil as its base, allowing it to blend into fat-based ingredients like chocolate, butter, or candy coated melts to prevent them from seizing. Available in gel, liquid or powder form.
Water-Based Food Color is a concentrated food coloring that uses water or glycerin as its base and is thickened into a gel-like texture. Use water-based gel when working with buttercream, frosting, or royal icing. Available in gel, liquid or powder form.

Fruit Juice

Cranberry juice is made by pressing fresh cranberries to extract their natural juice. Pure 100% juice is very tart, so it is sometimes blended with other fruit juices to balance the flavor.
Cherry juice is made when fresh cherries are pressed to extract their natural juice.

Leaving & Thickeners

Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Cream of Tartar is an acidic salt that forms inside wine barrels that is commonly used in baking to stabilize egg whites and prevent sugar syrups from crystallizing.
Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
Yeast is a leavening agent that produces carbon dioxide gas and alcohol during fermentation. During the baking process, gas gets trapped in the dough and the alcohol evaporates. Instant yeast speeds up this process, cutting the rise time in half. Yeast is available in instant yeast, traditional or as fresh, “compressed” yeast cakes.
Unflavored gelatin is made from animal collagen and comes in powder or sheet form. It is used to thicken or gel liquids.

Liquor

Bourbon is a type of American whiskey made from at least 50% distilled corn and aged in oak barrels.
French Brandy or sometimes called Cognac, is high-quality 80-proof spirit, double distilled from grapes in the Cognac region of France. Brandy, produced worldwide, is a blend of fruit juices and grapes and ranging from 70-100 proof.
Irish Whisky is a triple-distilled alcoholic spirit, made from malted barley and other grains, aged in wooden casks in Ireland for at least three years. It is different from other whiskeys because the triple-distillation give it a smoother, lighter taste.
Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Nuts

Almonds are seeds from the almond tree, native to the Middle East, that have a mild, nutty flavor and crunchy texture. Blanched almonds are ideal to use since the skins are removed.
Peanuts are legumes that grow underground and are rich in protein, healthy fats and fiber. Look for “dry roasted” with either “no-salt” or “lightly-salted” on the label, because most brands labeled “dry roasted, salted” often contain added ingredients like spices, msg, or sugar.
Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
Walnuts are the seeds of Juglans trees that are found inside a hard, thick shell that must be cracked open to eat. There are two varieties, the English walnut commonly eaten raw, and the black walnut which has a stronger flavor and often used in savory dishes.

Seeds

Cranberry seeds are small, hard seeds found in cranberries. While typically not eaten on their own, they add a tart punch of nutritional value to snacks or smoothies.
Flax seeds are the unprocessed seeds of the flax plant that come in brown or golden varieties, and are available whole or ground into a fine flaxseed meal.
Pepitas, otherwise known as pumpkin seeds, have a mild, nutty flavor eaten either raw or toasted.

Spices

Allspice is made from dried berries from a plant that grows in a tropical climates found in Mexico and Central America. Allspice berries are found in dried, whole form or ground.
Apple pie spice is a combination of warm spices like cinnamon, nutmeg, mace and cloves.
Cardamom is available in whole cardamom pods, shelled seeds, or ground powder.
Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
Ginger is a root from a plant grown in Southeast Asia. Ginger can be found in a variety of ways such as the dried or fresh root, ground, or crystallized (candied) pieces.
Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice.

Sweeteners

Agave Nectar is a liquid sweetener made from the agave plant with a mild, neutral flavor.
Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
Cane sugar is a natural sugar made from sugarcane, with a light golden color, mild molasses flavor, and a slightly courser texture than refined white sugar.
Coconut sugar is a natural sweetener extracted from the sap of the coconut palm, with a slight caramel flavor.
Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
Corn syrup is a glucose-based simple sugar made from cornstarch that is primarily used to prevent crystallization in candy, which causes a gritty texture. It can also improve texture and shelf-life of candy and baked goods. It should not be confused with high fructose corn syrup.
Date sugar is a natural, unrefined sweetener made from finely ground dried dates.
Honey is a natural, unrefined sweetener produced by honeybees from flower nectar.
Maple sugar is dehydrated maple syrup often used in “maple” recipes to enhance the flavor.
Maple syrup is a made from the sap of maple trees that has a rich caramel flavor and often deep color.
Molasses is a natural sweetener with a thick, dark syrup consistency, made made by boiling raw sugarcane or sugar beet juice.
Sorghum is a thick, amber syrup made from sorghum cane juice with a mild molasses flavor.
Sugar is a made by processing the juice of the sugarcane plant with the most common type being granulated, refined white sugar.
Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
Sanding sugar, also known as colored sugar, has a finer grain, falling somewhere between granulated sugar and sparkling sugar.
Sparkling sugar, sometimes called course sugar, consists of large, heat resistant crystals that add texture and crunch to baked goods. Perfect for sprinkling on top of scones, muffins, and cookies for a professional look. However, it is sometimes confused with sanding sugar (also called colored sugar) which has a finer grain and melts into baked goods, rather than retaining its shape.
Turbinado sugar is a natural, raw cane sugar with large crystals often sprinkled on tops of natural baked goods for added crunch.

Miscellaneous

Graham crackers are a wholesome crunchy baked biscuit made from course whole wheat, called graham flour.
Marshmallows are a fluffy confection made from sugar, corn syrup, water, and gelatin. Some variations may use egg whites instead of gelatin. For the best flavor, use all-natural marshmallows, as many popular conventional brands have artificial flavors and additives.
Rice Krispies cereal, is a breakfast cereal is made from puffed rice that has been cooked and toasted to create a light, crispy texture with a bit of sweetness.

Basics & Guides

Strawberry Rhubarb Jam (low sugar)

Basics & Pantry Staples

Homemade Cake Mix

Basics & Pantry Staples

Seven-Minute Frosting

Basics & Pantry Staples

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Ultimate Guide to Flours: White, Wholegrain, and Specialty Diets

Apryl Niksch — Thu, 14 Aug 2025 22:59:55 +0000

White Flours ( contain gluten )
Wholegrain Flours ( wheat-based and contain gluten )
Ancient Grain Wheat Flours ( contain gluten )
Gluten Free Flours
Low-Carb & Paleo Flours
Wheat Berries for Fresh Milled Flour (for bread baking)
Tips on using Fresh Milled Flour
Equipment & Storage Tips
Related Recipes

This Ultimate Guide to Flours is a reference that defines different types of flours with each having a brief description, their protein content and how they are used in baked goods. This is a comprehensive list of white flours, wholegrain flours, ancient grain wheat flours, gluten free flours, and keto and paleo flours. I’ve also included a list of whole wheat berries.

White Flours (contain gluten)

White flour is a group of grains that contain only the endosperm, where the bran and germ have been removed during milling. It has a finer texture, but lower fiber and nutritional value.

All Purpose Flour–Bleached (protein 8-10%) A type of wheat flour that has been chemically treated.

Cake Flour (protein 6-8%) A finely milled wheat flour that yields a delicate, soft crumb in cakes.

Italian/Pizza 00 Flour (protein 8-12%) A very finely milled wheat flour used for making soft pizza dough and pasta.

Pastry Flour (protein 8-9%) A soft wheat flour used for pastries, and pie crusts.

Self-rising Flour (protein 8-9%) All-purpose flour that has baking powder and salt already added that is used for quickbreads or biscuits.

Wholegrain Flours (wheat-based and contain gluten)