Baking Staples

There is a list of dry goods that I keep in airtight containers in my cupboards for baking. Most recipes call for different amounts of about the same things so I can make pretty much anything if I have these ingredients on hand.

Grains

White-all purpose flour-I used to be picky and only purchase unbleached because it is supposedly better for you. Now I just get whatever is cheapest-my reasoning: since white flour is not healthy for consumption, whether it is bleached or not isn't going to make that much of a difference. Bad is bad.

Whole-Wheat flour-I often mix whole wheat and white for batters and breads to add nutrition where I can, yet have the lightweight affects of the white flour. 

Cornmeal-for cornbread, corn tortillas, and breading chicken or fish

Sugars

Dark Brown Sugar-I prefer the dark over light-it has a much better flavor

Confectionery Sugar-good for frosting

Regular Granulated White Sugar-I won't say how much we use of this per week in sweet tea

Raw Sugar-I like to sprinkle it on almost anything-from cereal, fruit, cookies, quick breads-it gives a nice flavor and crunch

Honey-I use it on cereal, baking, and as a dipping sauce

Levening/Thickening

Cornstarch-good for thickening fruit and gravy

Baking Soda

Baking Powder-without aluminum

Yeast-I keep on hand only during the winter-I try not to use the oven in the summer

Flavor

Vanilla Extract-I don't purchase the very expensive real stuff-the cheap imitation flavor is close enough to please those who I cook for

Salt

Now, like most people who bake, I do use other flavorings and cooking agents, however the items I listed above are ones I keep on hand for daily use. 

I also keep on hand, but don't use regularly:

black strap molasses

corn syrup

almond/lemon/orange/anise and several other extracts and oils

cream of tarter 

wheat germ

wheat bran

oats