Recently in Baking Ingredients & Substitutions category:

The main questions I get about substitutions are these: Can I reduce the sugar in a recipe? How can I make a recipe gluten-free? Can I make this with a different kind of nut, or make it nut-free? What can I use in place of the corn syrup in a recipe? What can I do if I want to use a different pan size? Because these…

Continue reading...

A subject, and and ingredient, comes up frequently when talking about baking and candy making. And that’s about using corn syrup in recipes. I use it judiciously when it will make a discernible difference in a recipe. For those of you who are regular readers of the site and my books, you’ll notice almost all of the time, I rarely use pre-packaged or convenience foods in my…

Continue reading...

Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…

Continue reading...