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Flour Wand,

A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

A kitchen utensil with a mesh bottom used to sift dry ingredients, such as flour or powdered sugar. The most common Sifters are built with a trigger in the handle that is activated to move back and forth in order to push and pull the dry contents through the mesh sieve in the bottom of the Sifter.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

food thickener, thickening agent, liason, beurre manie,

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A sweet pastry made with a choux pastry dough that is baked to form small dome shaped puffs. The outer crust is golden tan and somewhat brittle after being baked while the inner crumb is dense and fluffy.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.