AGAR AGAR:
| A vegetarian and vegan friendly substitute for gelatine. Note: Halal gelatine is not suitable. Every time I buy agar agar I'm sold something from a different manufacturer. I have to check their instructions and alter the amount of agar agar used to the amount of liquid in the recipe. You may need to experiment to get a gel you like and make a note beside the recipe.
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BAKING POWDER:
| Not always gluten-free. Try substituting 1/3 tsp baking soda and 2/3 tsp cream of tartar per teaspoon of baking powder as an alternative.
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| BAKING SODA: | Bicarbonate of Soda. | | |
BRAN FLAKES: | Cooking Bran. The outer layer of wheat. For gluten-free diets try rice bran. | | |
| ALL-BRAN: | A brand of high fibre breakfast cereal.
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BUTTER:
| Vegans will need to use a suitable margarine. | | |
| CAPSICUMS: | Bell peppers. Come in a variety of colours - green, yellow, red, orange, etc.
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| CARAWAY SEEDS: | If you don't like the flavour of caraway seeds try using dried lemon thyme or other strong flavoured dried herb of choice.
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CHEESE:
| Vegetarians - read the labels for vegetable rennet starter. Vegans will need to use a soy cheese.
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| CHOCOLATE: | (70% cocoa solid). Ideal where a full chocolate flavour is required. Read the labels for one suitable for vegetarians and vegans.
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| CRYSTALISED GINGER: | Candied, glaced root ginger: Ginger cooked in a sygar syrup and coated with caster sugar. Root ginger preserved in a sugar syrup can be substituted. Rinse the ginger before using. | | |
BITS (morsels):
| Ideal for inclusion in cakes and muffins.
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| CHOCOLATE MELTS: | Ideal for melting.
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COCOA:
| Cocoa powder. If using carob as an alternative use one for one but reduce the sweetners in recipe by a 1/4. The oven temperature may need lowering too. | | |
COCONUT:
| Desiccated coconut is used unless otherwise stated. Coconut can be toasted by heating in a clean non-stick frypan over a medium heat, stirring, until it starts to colour.
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SHREDDED COCONUT:
| Coarse threads of dried coconut. | | |
COCONUT MILK:
| Available in cans or in a powdered form in packets.
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| CORNMEAL: | Fine polenta
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| COURGETTES: | Zucchini.
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| CREAM: | Our whipping cream has a 34% fat content. We can't buy double cream in New Zealand.
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| DRIED HERBS: | Use 1 tsp dreid herbs in place of 1 Tbsp fresh herbs. | | |
| FLOUR: | Standard, plain or all-purpose flour has been used unless specified otherwise.
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WHOLEMEAL FLOUR:
| Whole-wheat flour. As each brand of wholemeal absorbs liquid at a different rate the recipe may require more liquid. Add a few tablespoons of milk at a time. Wholemeal flour can be used to replace some of the plain flour in the recipe if wished.
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GLUTEN-FREE FLOUR:
| I have tested a commercial mix in some recipes and found it worked satisfactorily.
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SOY FLOUR:
| Adds moistness, texture and volume. Also adds colour and protein.
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TAPIOAC FLOUR:
| Arrowroot.
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| CORNFLOUR: | Finely powdered cornmeal. Substitute tapioca flour. Note: Wheaten cornflour is not gluten-free.
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| GLACE FRUIT: | Candied peel or fruit. Crystalised ginger. | | |
GOLDEN SYRUP:
| Cane sugar by product. Alternatively use treacle for a stronger flavour or corn syrup or honey for a milder one.
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| TREACLE: | Cane sugar by-product. A richer, stronger flavour that golden syrup. | | |
| MOLASSES: | Very dark, very strong flavour.
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| HONEY: | I mostly use runny clover honey but if I want a strong flavour I use Manuka honey. Vegans will need to use golden syrup or maple syrup.
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| KUMERA: | Sweet potato. | | |
LEMON/LIME/ORANGE ZEST:
| Very finely grated lemon, orange or lime rind.
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| MALT: | A malted barley extract. Substitute golden syrup, corn syrup or honey. | | |
MAPLE SYRUP:
| This is the substitution I made when maple syrup wasn't available here years ago. 1 cup brown sugar, 1/3 cup water and 1 tsp vanilla essence. Bring the sugar and water to the boil, stirring until the sugar is dissolved. Cool and add the vanilla essence. Keeps well in the fridge. | | |
| MARMALADE: | A cirtus flavoured breakfast jam. | | |
| NUTRITIONAL YEAST: | Savoury yeast rich in vitimins especially the B-complex group. Not to be confused with brewers yeast. | | |
| LIQUID GLUCOSE: | Can be bought at some health or speciality stores or try the chemist.
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MILK:
| These recipes have been developed using skim milk powder mixed with water to the manufacturers specifications. Testers have used whole milk, soy milk and rice milk. | | |
| BUTTERMILK: | A cultured milk. Warmed milk with lemon juice or cider vinegar added can be used as a substitute (1 cup milk to 1 1/2 Tbsp lemon juice/cider vinegar). Stand for 5 minutes. Alternatively use 2/3 cup yoghurt and 1/3 cup milk for each cup of milk.
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EVAPORATED MILK:
| Can of concentrated unsweetend milk. | | |
SWEETENED CONDENSED MILK:
| Can of concentrated milk and sugar.
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| MIXED DRIED FRUIT: | A combination of sultanas, raisins, currants, cherries and mixed (candied) peel. Use a commercial brand or make up your own. | | |
MIXED SPICE:
| A commercial blend of cinnamon, allspice (pimento) and nutmeg.
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NUT ALLERGIES:
| Try couscous or perhaps coconut as an alternative to nuts.
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OAT BRAN:
| Use oatmeal as a substitute. | | |
OIL:
| My choice is Canola, sunflower or rice bran oil. If I use an olive oil then I go for Extra Light Virgin Olive Oil.
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ROLLED OATS:
| Flattened, fragmented oat flakes usually used as a breakfast porrige. | | |
| OAT BRAN: | The outer layer of oats. Use oatmeal as an alternative. | | |
SALT:
| Included in recipes using oil for flavour enhancement but you may leave it out if you wish. It does, however, draw out the flavour in cocoa/chocolate recipes.
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| SEMOLINA: | A fine wheat product. Those on gluten-free diets will need to use ground almonds, rice flour or similar. | | |
| SUGAR: | Where a certain sugar improves the flavour or appearance of the baking it has been specified. | | |
SUGAR - LIGHT BROWN:
| Soft, fine sugar. Note: This sugar should be lightly packed in the measuring cup unless otherwise stated. | | |
| SUGAR - DARK BROWN: | Muscavado sugar. A darker, moister sugar that needs the clumps broken up and mixed into the flour before the wet ingredients are added. Note: This sugar should be lightly packed in the measuring cup unless otherwise stated.
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SUGAR - RAW:
| Demerara sugar. Coarse granulated natural sugar.
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SUGAR - CASTER:
| Superfine sugar.
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SUGAR: ICING:
| Confectioners or powdered sugar.
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VANILLA ESSENCE:
| Vanilla extract. | | |
VINEGAR:
| I mostly use white vinegar. Alternatively use malt vinegar, or for a millder flavour use cider or white wine vinegars. Lemon or lime juice may be used. | | |
| WALNUTS: | Pecans may be used as a substitute for walnuts. | | |
WHEAT GERM:
| A derivative of the germ or embryo of the wheat grain. | | |
YOGHURT:
| I use plain Greek yoghurt. Vegetarians need to watch for and avoid halal gelatine stabilisers. Vegans will need to use soy yoghurt. | | |
| ZEST: | Finely grated rind of citrus fruit - lemon lime orange, etc. | | |
