One of the keys to fall baking is simply having just the right ingredients on hand, especially when you need to make something quickly and easily. That’s why we are here! We’ve put together a list of basic pantry staples so that every Betty can be stocked and prepared whenever baking inspiration — or need — strikes!

Our list of pantry basics is broken into 10 main categories, so it’s also excellent for kitchen organization. Once you have everything in its right place, it will be easy to spot things you’ve run out of and add them to your shopping list.

Keep in mind that some of these items may need to be stored in the fridge, and some ingredients do have a shelf life — so be wary of overstocking. And, as always, feel free to adjust and edit your pantry checklist as you see fit for you and your family. Happy baking, Bettys!

Flour is a primary ingredient in breads, cakes, cookies and quick breads. Here are the main types of flour you’ll find at the grocery store. Stock up on the ones that make the most sense for you and the kind of baking you love to do.

• All-purpose flour: The most commonly used type of flour, all-purpose flour is a blend of medium-gluten wheats that is used in baking everything from pizza dough to pancakes. Available in both bleached and unbleached varieties.
• Whole wheat flour: Made with red wheat, whole wheat flour is darker in color and is full of fiber and nutrients. Bakers often choose whole wheat flour when they want a more flavorful and nutritious alternative to all-purpose flour.
• White whole wheat flour is made from an albino variety of wheat, which is lighter in color, has a sweeter, milder flavor but the same nutritional benefits as whole wheat flour. Both types of whole wheat flour can be used in a wide variety of baking recipes.
• Bread flour: Made from wheat higher in gluten-forming protein, bread flour gives more structure and volume to bread than all-purpose flour. It’s the best choice for making yeast breads and bread-machine breads. It isn’t recommended for cakes, cookies, pastries or quick breads.
• Cake flour: Milled from soft wheat, cake flour has a lower protein content than all-purpose flour and very little gluten. It’s light and finely milled, which results in tender, fine-textured cakes.
• Self-rising flour: Self-rising flour is made from a blend of hard and soft wheats and already includes baking powder and salt, which makes it a great choice for pancakes and biscuits. Unless directed by a recipe, don’t substitute self-rising flour for other types because — you’ll offset the leavening and salt proportions.