The idea sounds great, because as a baker I sometimes need to make substitutions (vegan, dairy free, etc). I like that the recipes are flexible in that way. I also like that there's a weight, particularly metric, measurement! However, I think sometimes the wording of the recipe can be quite long and confusing- I prefer steps written in numbers.

A great cookbook, the recipes look absolutely delicious and are well set out and easy to follow. I cant wait to try some out.

Nowadays it seems that every family has someone who is on a special diet. Not only is it a pain to cook and bake for them, but most of us need to also cook and bake for the others members of the family who shouldn’t have to suffer just because one person can’t eat something. Jo Pratt, award winning cookbook author, has solved that problem in a great cookbook, The Flexible Baker: 75 delicious recipes with adaptable options for gluten-free, dairy-free, nut-free and vegan bakes

Since Pratt is a veteran cookbook author, she understands what most people want to bake and eat, and has presented mouthwatering recipes that everyone will like. The recipes in this cookbook are written in the traditional manner, and are easy-to-follow; cooks from beginning to advanced will easily be able to follow them and turn out picture-perfect results. Pratt is from the UK, but the ingredients are written in grams, ounces, and US cups to make it easy for everyone.

Having baked from Pratt’s previous cookbooks, I can vouch that these delectable recipes will turn out perfectly. This beautiful cookbook features photographs that will make it difficult to decide what to make next. Every time I peruse this cookbook, my baking queue gets longer. This cookbook is perfect for everyone who wants to bake something fabulous.

Special thanks to NetGalley for supplying a review copy of this book.

The Flexible Baker: 75 delicious recipes with adaptable options for gluten-free, dairy-free, nut-free and vegan bakes is well focused towards helping bakers make delicious recipes in ways that meet their dietary restrictions. The beginning of the cookbook has good introductory information, including items to have in the pantry/ refrigerator and how to use them. There is also a list of symbols that are used throughout the book to designate recipes as gluten free, dairy free, vegan, and so forth.

There are not a lot of recipes, but many look appetizing and seem easy enough to adapt to an individual's needs. The author includes a flexibility part with the recipes - how to substitute and utilize different ingredients, which I like. It can be very difficult to adapt recipes, especially gluten free ones, as one cannot often straight substitute ingredients. The recipe sections include:

Savoury: delectable dishes from sausage rolls to protein-packed muffins
Breads: from gluten-free, to shaped, to wholesome loaves
Cakes and Traybakes: from cupcakes to celebratory bakes
Biscuits and Cookies: delicious items like sandwich biscuits and cookies
Pastries: all sorts of delectables made with different pastry doughs
Puddings and Desserts: from classics to soon-to-be new favorites

Overall, this cookbook was written for a UK audience, so I needed to Google some of the unfamiliar terms and ingredients. The Flexible Baker is a good way for those looking for adaptable bakes to not get so overwhelmed, so I would recommend it for that reason alone.

Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher. The decision to read and review this cookbook was entirely my own.

Pratt continues her "Flexible" cookbooks series with The Flexible Baker. Each recipe is adaptable for different dietary needs, including vegan, nut free, dairy free, gluten free, etc. They all look delicious, from walnut and raisin bread to chocolate and peppermint cookie creams. This cookbook was originally published in the UK, but recipes include US measurements (ounces, cups, teaspoons) as well as grams. Some ingredients may be unfamiliar to US bakers, like strong flour or caster sugar, but there is usually a description or American alternative included. There are some things that don't translate (for instance, smarties included in a list of chocolate treats--in the US they're a sour candy without chocolate), but that just lends to the book's charm. Good for home bakers and mid- to large-sized public library collections.

The absolute perfect cookbook for baking! It’s not a stodgy book by any means! At the end of each recipe there’s flexibility tips. So wonderful! And there are pictures for every recipe! I only wish it were a longer book!

Having a husband who is a diagnosed Celiac it is always a bit of a trial to adapt recipes to fit his want for cakes and biscuits. I found this book a useful reference to providing him with snacks that satisfy his sweet tooth but also not make him feel excluded at family gatherings.
The book was well written with clear photographs and provided the inspiration that I needed.

This cookbook was good in concept but only fair in execution for me. The idea is that each of the recipes has adaptations listed for making it gluten free, vegetarian, egg-free, etc. It doesn't have adaptations for every need, just a couple per recipe. In many cases, there wasn't a gluten free adaptation or it involved swapping out "gluten free puff pastry." I have never in my life seen that available in any store, though that may be a thing in the UK where the author is. She also assumes oats are a fine substitution and they are for some, but many GF people react to oats (even GF ones).

I love the color photos of the recipes and they do seem like delicious recipes. There are lots of savory ones, not just sweets. I was often frustrated that there weren't adaptations for the recipes I'd actually want to make though. I didn't expect to be able to convert most to anything my husband and I could eat since we're keto, but most of them weren't ones we could satisfactorily convert for our gluten free kids either. Still a fun cookbook. I'd recommend checking it out from the library or using the peek inside option to see if it's a good fit for your needs.

I read a temporary digital ARC of this book for review.

I have enjoyed the two previous Flexible books and have read this one with interest, primarily because it gives ideas for substitutions in cooking – be that for specific dietary requirements or because you have run out of a specific ingredient!
This book does not disappoint in that regard as each recipe gives some suggestions for substitutions. I found the introductory chapter on on store cupboard items and alternatives very useful.
The book is primarily aimed at dietary requirements, so each recipe has dietary icons; vegan, nut free, dairy free, egg free and gluten free. I liked the fact that the flexibility was not contrived, so basic bread gives alternatives for whole meal and bread rolls only, but there is a gluten free breadstick (grissini) recipe later.
The only way to evaluate a recipe book effectively is to try some of the recipes. I made the Cornish Pasties - the traditional meat recipe – and I would make them again; they were tasty and tender (chopping the meat finely was definitely a success!) I did not try the vegan option, though the combination of sweet potato and chestnut sounded appetising. I also made the Prune Tea Cake and was pleasantly surprised by how light and fine the texture was. The loaf was tasty and quick to make; another one I would make again. However, I was really disappointed by the only vegan recipe I tried; the Porcini Thyme and Oat scones were a disaster. The dough was way too wet and the resulting scones were so crumbly that they were impossible to eat without a spoon. A pity as the flavour combination was good.

The Flexible Baker: 75 Delicious Recipes with Adaptable Options for Gluten-free, Dairy-free, Nut-free, and Vegan Bakes by Jo Pratt is currently scheduled for release on April 12 2022. Covering a wide-range of bakes including sweet & savory, cakes & tray bakes, biscuits & cookies, pastries, puddings & deserts, each recipe also includes flexible adaptations that can help cater for a variety of allergies, intolerances and lifestyle choices. The recipes include delights such as: Smoky bacon scones with salted maple butter, Sweet onion and blue cheese swirls, Chicken & chorizo sausage rolls, 'Sourdough' for the impatient, Multi-millionaire's shortbread, Pecan pumpkin pie, and Salted honey & pistachio puddings. Each page also includes a clear dietary index covering everything from gluten-free, nut-free, dairy-free cooking and veganism, so the reader can see at a glance which recipe suits their requirements, without compromising flavor or appeal.

The Flexible Baker is a well written and organized cookbook. I liked that both common forms of measurement were included for all recipes, so those clinging to imperial measurements and those use to or switching to metric have equal access to these recipes without having to convert. I loved the variety of bakes included in this cook book, and the amount of information included about the dietary options for substitutions and what will (or wont) work to fit the needs of those you may be cooking for. I like how easy it is to find which recipes are gluten, dairy, nut, or animal product free- and which can easy be adapted further to fit the needed restrictions. I thought the page design, photograph choices, and organization were all very well done. This is the perfect cookbook for those that love to bake while keeping in mind the dietary restrictions of those around you. The instructions, including possible substitutions, are all easy to understand and follow for novice and frequent bakers alike. If you have room on your cookbook self and love to bake then this is a great addition to a personal collection. I think it would be a great addition to library shelves so that everyone can have access to this inclusive cookbook.

Delicious recipes that can also be changed for any allergies or dietary needs. I enjoyed this cookbook.

I received this book for free from Netgalley in exchange of an honest review,

Cookbooks are a struggle for me to review; they're very personal and individual. What I like others may not, through no fault of the book itself. Having said that, this one had some great features. The food photography was beautiful, with clear, bright pictures, which I greatly appreciate in a cookbook. I also liked that it didn't cater to one specific dietary style; it wasn't gluten free, or vegan, or "typical", but had options to try and accommodate various dietary needs. I also appreciated its flexibility in measurements, with ingredients provided in various measurement conversions (grams, ounces, cups). Overall, it was just very inclusive.

The recipes were clear and easy to follow; while some ingredients were a little on the exotic side (elderflower cordial isn't readily available at my grocery store), most items are easy to find. It's important for US bakers to realize the author is from the UK, and read the full recipe instead of just the title to fully undertand it (I had no idea golden raisins were also called sultanas).

This is a cookbook I would buy, and use regularly.

This is a great book of fabulous easy to follow recipes, with a twist woven into each recipes for a change of flavor or ingredient to suit.
There are recipes for pies, pasties, cakes, bread, biscuits, pudding and dessert, all of which can be made with changes to ingredients to suit various dietary requirements. Love the potato Nan Bread and the spiced sweet potato strudel , there is a lot more to love in this book, especially if one entertains people with allergies to various foods. All one need is one book to cover most needs.

*received for free from netgalley for honest review* really want to buy this book! There was not a single recipe i wouldn't try in this book!

My first look at the flexible series and it’s a gorgeous dessert book! Not only does the author give you great pictures per recipe but she gives commentary and flexible ways to cook it! A cookbook of desserts for any person and the desserts has many different renditions! Gluten free really caught my eye since this would be perfect to make different renditions and taste test to see how the differences actually taste. Novel idea and pretty perfect way to make a cookbook! Five stars!

I received a complimentary copy from the publisher and voluntarily left this review! Great idea!

Whether you must adhere to dietary restrictions or have dietary preferences, The Flexible Baker is a marvelous book to turn to, a compendium of sweet and savoury baking information and recipes using appropriate ingredient alternatives. I have celiac disease so absolutely must avoid even tiny hints of gluten. Cross contamination is rife (which should be emphasized in any cookbook containing gluten free recipes) so I cannot eat at anyone's home or eatery unless strictly gluten free. Thankfully baking is one of my passions! Along with ingredient information, the author's baking inspirations and lovely recipes, this book also tempts with delectable photography.

The recipes I am most eager to try include Breakfast Muesli Loaf; Chipotle and Cheddar Cornbread; Lemon and Blackberry Layer Cake (in August with juicy fresh berries); Sticky Lime and Passion Fruit Cake; Festive Almond, Olive Oil and Orange Cake; Viennes Hearts, Banoffee Pavlova and Tropical Meringue Roulade. But I could close my eyes and point to a recipe and know I would enjoy it.

Whether you are a new baker or an experienced baker, you will certainly make beautiful discoveries with this inspirational book. Most recipes are simple and few contain tricky-to-find ingredients. And in many cases all you need to do is use them as a basis and build on them.

My sincere thank you to Quarto Publishing Group - White Lion and NetGalley for the privilege of baking from this incredible book! I look forward to the next in the series.

I absolutely loved this book, and I didn’t realise that it’s part of a series of ‘flexible’ cook books so now I’m also excited to find the previous 3 books too!
I found some really fab looking recipes inside the covers of this book that literally made my mouth water, and I can’t wait to try them out. But what makes this book even better is that every recipe has notes to tell you some alternatives ingredients that you can use, which is a great idea for those people who have food intolerances or even if you just don’t have a particular ingredient in at that time.
Fabulous book and the hard cover version is definitely on my wish list to get.
My thanks to NetGalley, the publisher and the author for allowing me to read this book in return for an honest review.

When I was a vegetarian, I said I would never go vegan because I love butter and cheese too much. Classic irony – a few years ago my body decided that it doesn’t like dairy (beans, nuts, and coconut are also in the no go party). So I’ll still never be a vegan because I’m no longer a vegetarian, but I also can’t eat butter and cheese. Insert cry/laugh emoji here. Baking is very important to my mental health and it’s been tough figuring out how to bake without dairy. I spent decades perfecting my pie crust and buttercream games. I have been teaching myself how to bake dairy free through trial and error because I’ve had a hard time finding resources for dairy free baking that doesn’t replace dairy with soy (a bean product), nuts or coconut. When I saw The Flexible Baker available for request on NetGalley, I smashed the request button.

What’s good: I love the concept of The Flexible Baker. I am in favor of cookbooks that encourage experimentation and respect for other people’s food needs and choices. What it does well is indicate at the beginning of a recipe if it is vegan, nut/sesame-free, dairy-free, egg-free, and/or gluten-free. At the end of every recipe, Pratt provides some “Flexible” options. The options might be for a flavor swap, how to make something vegetarian or vegan, or -free. Not every recipe is adaptable to every food sensitivity.

What’s not as good: I wish that there had been a section at the beginning about how to work with some of the allergen free options. I am assuming that this cookbook is intended for people who are not experts in gluten free or dairy free baking. I am not an expert in gluten free or dairy free baking, but I have done it enough to know that swapping in a plant based dairy or gluten free options sometimes requires adjustments. I know nothing about substituting to replace eggs. I don’t know how to use chia seeds or aquafaba, and didn’t feel confident based on what is in this book.

Lately I’ve done more dairy free baking, and in my experience, plant based butter needs to be kept colder than dairy butter to make a good pastry. It has a lower melting point and the whole thing can go from flakey to solid very quickly. Using plant based butter impacts flavor. The whole wheat pastry crust I made with vegan butter was fine for texture, but tasted like nothing. I now add a little extra salt, a spice, or some nutritional yeast to give flavor. I’ve also found that pastry and cookies made with vegan butter go soft by the next day. They are best eaten the same day. I was a little disappointed to see that Pratt didn’t suggest replacing the butter and milk in the brioche and other enriched doughs. I’ve had fewer issues making enriched bread doughs vegan than pastry crusts.

US cookbook buyers should know that Pratt is British and uses British terminology. You can make caster sugar by running your regular granulated sugar through a blender or food processor for a minute to make it finer. I don’t know what availability is like in the UK, in my area vegan puff pastry is pretty widely available, but gluten free puff pastry is not. I wish Pratt had taken the time to include some recipes for vegan and gluten free puff pastry, since she uses those a lot as a substitute. But I don’t know that that is what other readers would want.

I received this as an advance reader copy from Quatro Publishing Group and NetGalley. My opinions are my own.

Loved this book! The flow of the book is great and I love any cookbook that has gluten free recipes.

So many recipes I'm looking forward to trying:
Soft pretzels
Sticky cinnamon rolls
All in one chocolate fudge cake

What is there not to like about this book. The photography was A+ grade as well.

Highly recommend!

Thank you Quarto Publishing for the ARC to read and review.

The Flexible Baker is a beautiful cookbook with photographs of every recipe. What makes the recipes “ flexible” are the alternative directions for vegetarians and gluten free, dairy free, etc.