The Flexible Baker: 75 Delicious Recipes with Adaptable Options for Gluten-free, Dairy-free, Nut-free and Vegan Bakes by Jo Pratt

  • Salmon, dill and rye tart

    Salmon, dill and rye tart (page 19)

    from The Flexible Baker: 75 Delicious Recipes with Adaptable Options for Gluten-free, Dairy-free, Nut-free and Vegan Bakes The Flexible Baker by Jo Pratt

    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Lunch; Suppers; Scandinavian
    • Ingredients: rye flour; cream cheese; skinless salmon fillets; soured cream; dill; eggs
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Notes about Recipes in this book

  • Multi-millionaire’s shortbread

    • Foodycat on January 04, 2024

      It's annoying that the whole recipe isn't included in the preview, but my main gripe with this recipe is what *is* included. Maybe different gluten free flour blends absorb fats differently but the 250g butter to 300g flour was way, way, way off. "Will still be soft" the recipe says. Mine was actually fluid. When it set, there was a thick layer of hardened melted butter on top, which I scraped back, but then when I poured the hot caramel layer on top (which took closer to 20 minutes to thicken) more of the butter melted out of the base and pooled on top of the caramel. I went through about 6 paper towels blotting off the melted butter. Then when I added the chocolate layer, more of the butter rose to the surface and all my corner and edge pieces had a layer of butter on top. The flavour and texture are very good but next time I will try 200g butter to flour.

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  • ISBN 10 0711263469
  • ISBN 13 9780711263468
  • Linked ISBNs
  • Published Mar 15 2022
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher White Lion Publishing

Publishers Text

The latest title in the highly successful Flexible series, this beautiful new baking book is full of foolproof and delicious recipes where ingredients can be substituted to suit all dietary requirements and eating preferences.

Covering a wide-range of bakes including sweet & savoury, cakes & traybakes, 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 flavour or appeal.

There is always something deeply satisfying about the act of baking, from preparation through to the beautifully baked finished product. With Jo's new book, you can also be guaranteed to create something delicious and moreish every time.

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