With my gluten free cookbook, Baked to Perfection, *finally* out everywhere in the world, I wanted to put together a little “glossary” of UK ingredients and baking terminology that might confuse readers over in the US and Canada. (Note that the UK and US versions of the book are one and the same!)
Unfortunately, the differences in ingredient names between the UK and the US can be rather annoyingly confusing, and I hope that the list below will clear things up.
If you come across an ingredient or a baking term you’re unfamiliar with (and that isn’t included on the list), leave a comment below or drop me an email at kat [at] theloopywhisk [dot] com!
For more information about the book and where you can get a copy, check out this page!
- Baking paper (UK) = parchment paper (US)
- Bicarbonate of soda (UK) = baking soda (US)
- Caster sugar (UK) = superfine sugar (US) – if you can’t find it, you can use granulated sugar instead
- Cornflour (UK) = corn starch (US)
- Double cream (UK) – best alternative in the US is heavy cream
- Eggs: UK medium eggs are equivalent to US large eggs
- Golden syrup – there is no ideal substitute for golden syrup, and you should be able to find it in the US. It might be possible to use corn syrup instead, but I haven’t personally tested this substitution so I can’t vouch for it.
- Icing sugar (UK) = powdered or confectioners’ sugar (US)
- Light brown soft sugar (UK) = light brown sugar (US)
- Maize flour (UK) = corn flour (US) – that is, very finely milled/ground cornmeal