The lockdown had brought a standing halt to many hobbies but baking was not one of them during lockdown. More and more people have been busy in the kitchen with their kids or even just baking to keep themselves busy. Have you ever been in a situation where you are halfway through baking something and you realise that you haven’t got a key ingredient like flour? Well in this article, we will go through some of the staple ingredients you should always have in your kitchen which have been broken down into groups so that you can easily get on with the fun stuff. Whether you’re creating a biscuit selection, or are creating the next best loaf of bread, these ingredients will surely see you through.


If you’re anything like me, you have about 500 different types of flour in your cupboard and only use them on the very odd occasion. Well, today I’m here to say that for the main, you only need four types of flour and they will get you through most bakes.

  • White all Purpose Flour

  • Self Raising Flour

  • Whole Wheat Flour

  • Corn Flour

If you are making some delicious breads then you can add the following to the list:

  • Rye flour

  • Bread flour

  • Rice Flour


If you are a health food baker, you can skip to the next section below. Sugar and baking is like bread and butter to me. Sugar prevents bakery products from going chewy so it is kind of like a science. It also aerates butter when mixed together which creates air pockets which expand when baking.

  • Granulated Sugar

  • Caster Sugar

  • Dark Brown sugar

  • Light brown sugar

  • Icing Sugar

Natural Sweeteners

Honey and Maple syrups are best for flavours on finished products like a maple glaze or a honey crust. They go with most things and are extremely versatiles. Golden syrup and molasses aren’t pinnacle to have in your pantry but they both offer fantastic flavours so it’s nice to have in just in case the time calls for some delicious crepes.

  • Honey

  • Maple Syrup

  • Golden Syrup

  • Molasses


Most baked goods need a leavening agent to help it rise. Baking powder releases carbon dioxide to help rise. Baking soda needs an acid to activate it like vinegar or citrus but this still does the same thing. Yeast is natural and activates in lukewarm water and is best for breads so it is always good to have in the pantry.

  • Baking Powder

  • Baking soda

  • Yeast


Flavourings are an essential in the kitchen, no matter what your favourite is, nothing will compare to some good quality vanilla bean paste or some freshly ground coffee to go in your tiramisu. What I’m trying to say is that flavourings are a key to adding a bit more depth and adding another layer of taste to your bakes. You never know when you will want a peppermint melt.


Chocolate goes with most bakes so it makes sense to have a selection to choose from when baking. There’s nothing like a delicious chocolate ganache or frosting for cake. Its also a great idea to have it in different forms as sometimes a whole bar is too much so you could get nibs, buttons or the whole chocolate bar.

  • White Chocolate

  • Dark Chocolate

  • Milk Chocolate

  • Ruby Chocolate

If you have all of these products in your pantry, then you have a very good chance of being able to bake everything you want without having to go to the shops halfway through baking.

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