Toasted (kilned) malts include:
Special Roast (apparently)
Toasted malts represent a fairly wide range of malts though, so your question of what could substitute is tricky to answer. Are you following a recipe? Because even if you were to toast them yourself, you still get the same wide range of potential end results, so you'd really need to know to what degree they need to be toasted.
The best I can suggest without any more information is just to figure out the approximate °Lovibond you need and choose the malt from the list above that comes closest. For convenience, they are listed in order from lightest to darkest.