INGREDIENTS & SUBSTITUTES

PLEASE NOTE: For simplicity I have only named the basic ingredient in the recipes ie: milk. You have the choice of using soy, rice or cow's milk.

BAKING POWDER: Not always gluten-free. Try substituting ⅓ tsp baking soda and ⅔ tsp cream of tarter per teaspoon of baking powder as an alternative.

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.

BUTTER: Vegans - use a suitable margarine. In some recipes I prefer to use avocado oil.

CAPSICUMS: Bell peppers. Come in a variety of colours, green, yellow, red, orange, etc.

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.

CHEESE: Vegetarians - read the labels and only use ones with vegetable rennet starters. Vegans will need to use soy cheeses.

CHOCOLATE: block chocolate (70%, or higher, cocoa solid). Ideal where a full chocolate flavour is required. Green and Blacks organic cooking chocolate is suitable for vegetarians and vegans.

CHOCOLATE BITS (morsels): Ideal for inclusion in cakes and muffins.

CHOCOLATE  MELTS/BUTTONS: Ideal for melting.

COCOA: cocoa powder. If using carob as an alternative remember it's sweeter and oilier than cocoa so adjust the recipe by 1-2 tablespoons less sugar and increase the oil/butter by 1-2 tablespoons. The oven temperature may need lowering too.

COCONUT: Desiccated coconut is used unless otherwise stated. Coconut can be toasted by heating in a frypan over a medium heat, stirring, until it states to colour.

SHREDDED COCONUT: coarse threads of dried coconut.

COCONUT MILK: Available in cans or in a powdered form in packets.

CORNMEAL: fine polenta

COURGETTE: Zucchini.

CREAM: Our whipping cream has a 34% fat content. We can't buy double cream in New Zealand.

FLOUR: Standard, plain or all-purpose flour has been used unless specified otherwise.

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.

GLUTEN-FREE FLOUR: I have tested a commercial mix in some recipes and found it satisfactory. For a cheaper alternative make your own premix. Sift well together: 6 cups rice flour, 2 cups potato flour, 1 cup tapioca flour and 1½ tsp guar gum or zantham gum. Store in an airtight container.

SOY FLOUR: Adds moistness, texture and volume. Also adds colour and protein.

TAPIOCA FLOUR: arrowroot. Substitute cornflour if tapioca flour is unavailable.

CORNFLOUR: cornstarch. Substitute tapioca flour if you wish. Note: wheaten cornflour is not gluten-free.

GLACÉ FRUIT: candied or fruit. Crystalised ginger.

GOLDEN SYRUP: cane sugar by-product. Alternatively use treacle for a stronger flavour, honey or corn syrup for a milder one.

TREACLE: cane sugar by-product. A richer, stronger flavour than golden syrup.

MOLASSES: Black Strap: cane sugar by-product. Very dark, very strong flavour.

HONEY: I mostly use a runny clover honey but when I want a strong honey flavour I use Manuka (teatree) honey. Vegans can use either golden syrup or maple syrup.

KUMARA: Sweet potato. We can buy 3 varieties here. A purple-red skinned with a creamy white interior, fawn-gold skinned with a gold interior, and orange skinned with orange centre.

LEMON/ORANGE/LIME ZEST: very finely grated lemon, orange or lime rind.

MALT: A malted barley extract. Substitute golden syrup, corn syrup or honey.

MAPLE SYRUP: A substitute can be made by bringing 1 cup brown sugar and ⅓ cup water to the boil, stirring until the sugar is dissolved. Cool and add 1 tsp vanilla essence. Keeps well in the fridge.

MARMALADE: A citrus flavoured breakfast jam.

MILK: These recipes have been developed using skim milk powder mixed with water to the manufacturers specifications. Testers have successfully 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 1½ Tbsp lemon juice/cider vinegar). Stand for 5 minutes. Or use ⅔ cup yoghurt and ⅓ cup milk for each cup of buttermilk.

EVAPORATED MILK: can of concentrated unsweetened milk.

SWEETENED CONDENSED MILK: can of concentrated milk and sugar.

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.

NUT ALLERGIES: Try rice flour, coconut or couscous as an alternative to nuts.

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.

ROLLED OATS: flattened, fragmented oat flakes usually used as a breakfast porridge.  

OAT BRAN: The outer layer of oats. Use oatmeal as an alternative.

SAGO: Pearl sago. Seed tapioca.                 

SALT: Included in recipes using oil for flavour enhancement but you can leave it out if you wish. It does, however, draw out the flavour in cocoa/chocolate recipes.

SEMOLINA: Farina, 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.

LIGHT BROWN: soft, fine sugar. Note: This sugar should be lightly packed in the measuring cup unless otherwise stated.

DARK BROWN (Cane): 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.  

RAW: Demerara sugar. Coarse granulated natural sugar.  

CASTOR: superfine sugar.

ICING SUGAR: confectioners or powdered sugar.

TAMARILLO: Tree tomato, Tomate de árbol.

VANILLA ESSENCE: vanilla extract.

VINEGAR: I mostly use white vinegar. Alternatively use cider, white wine or lemon juice.

WALNUTS: Pecans can be used as a substitute.  

WHEAT GERM: a derivative of the germ or embryo of the wheat grain.

YOGHURT: I buy plain Greek yoghurt. Vegetarians need to watch out for and avoid gelatine stabilisers and Halal gelatine. Vegans will need to use a soy yoghurt.

ZEST: finely grated rind of citrus fruit.