Bagels are one of my favourite go-to breads when it comes to gluten-free. These dense chewy breads are the perfect addition to any breakfast, lunch, dinner or snack and go great as a dipping bread, toasted, or non-toasted sandwich.
600 grams of Frankie's Bread Mix
1/4 cup of salad oil
2 cups of tepid water.
1/8 cup of sugar
Sesame seeds for garnish
Method: Pre-heat oven to 375F. Also get a large pot with at least 10cm (3.5 inches) of water boiling. In a stand mixer combine bread mix, oil and water together and mix for 2-3 minutes until really well combined.
Using an ice-cream/portion scoop. Scoop bun sized amounts onto pre-cut bun sized pieces of parchment paper.
With wet hands press and smooth out buns to look like bagels. With a wet finger, make bagel holes.
Add sugar to boiling water and stir. Add bagels a few at a time to boiling water and boil each side for 1 minute. Remove from water and set on baking sheet.
Bake bagels for 20-25 minutes (or until internal temperature reads 99C (211F)).
Let cool completely before slicing and enjoying.
For a video tutorial please visit: https://youtu.be/AwoEHBwOkbo
Enjoy a taste of Spring right from your own kitchen. Let's make some pie!
Gluten Free Strawberry Pie:
6 cups of strawberries,
3/4 cup of sugar,
1 tbsp lemon juice,
1/4 cup of water
2 tbsp Frankie's All Purpose Flour
2 cups of Frankie's All Purpose Flour
142g/5oz. cold unsalted butter (cubed)
1/4 tsp salt
3/4 cup white sugar
Method: Start with the filling: Mix in a small bowl the water and flour and combine until there are no lumps. Set aside. In a heavy saucepan put remaining filling ingredients and pour flour/water mixture on top. Stir to combine and place on low-medium heat on stove until sugar dissolves and strawberries are soft.
Pastry: In a mixing bowl add flour and salt. Mix. On low speed add butter. Mix until butter resembles the size of peas. Beat eggs and sugar in a separate bowl. Add to flour mixture. Mix until it shapes into a ball of dough.
Put it together: With half of the pastry, roll out on a well floured surface until pastry is approximately 1/4" thick. Place pastry into un-greased pie shell. Form pastry into shell by gently pressing into place. Cut excess pastry from edges. Pour in strawberry filling mixture to fill to the top. Roll out remaining pastry for top of pie. Place on top and cut around the edges. Pinch bottom and top edges together to close seam. Poke holes in pie lid to allow for steam to escape.
Bake at 375F for approximately 35-40 minutes or until crust is golden brown.
Let cool completely before serving. Can last up to a week in the fridge if covered (and nobody sees it.)
Add a bit of fun to the cookie jar with this chocolate "Oreo" like cookie. Make your own flavoured icing to go inside and you've got yourself some gourmet cookies for all to love.
I added a cookie press for marking the tops of the cookies, which really makes these cookies pop out at you.
Ingredients: For the Oreo Cookies:
7.8 oz Frankie’s All-Purpose Flour 1¾ cups,
1.5 oz unsweetened cocoa powder (½ cup) - black cocoa powder recommended,
¼ teaspoon salt
7 oz granulated sugar (1 cup)
6 oz unsalted butter (¾ cup), at room temperature
1 large egg
For the Icing:
1/3 cup of softened butter
3 cups of sifted icing sugar
2 Tbsp (or more) milk
1 tsp vanilla extract (or your favourite flavouring)
To make the Cookies: Sift together the flour, cocoa powder, and salt into a medium bowl.
Cream together the butter and sugar in the bowl of a large mixer fitted with a paddle attachment. Add the egg, and mix until well-combined. Turn the speed to low and add the flour, mixing until just a few streaks of flour remain. Finish mixing the dough by hand, scraping down the bottom and sides of the bowl with a spatula.
Roll out the dough between two sheets of parchment paper or waxed paper, until it is less than ¼-inch thick. Refrigerate the dough for at least 30 minutes, until firm. (putting the dough in the fridge is important, it keeps the dough from sticky too much to anything.
Preheat oven to 350°Line 2 baking sheets with parchment paper.
Take the rolled dough, and use a small circular cutter to cut out 2” circles of dough. If you have a cookie stamp, press it firmly into the top of each cookie to make an impression. If it is sticking, dust it lightly with cocoa powder in between cookies.
Place the cookies on the backing sheets, and bake for 9 minutes, until they’ve slightly puffed up and lost the raw shine in the middle. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Take the scraps of dough, re-roll it, and cut out more circles. Repeat until all of the dough is used—you may need to chill it briefly until it’s firm enough to work with again. You should get about 48 cookies from this recipe.
To Make the Buttercream: Whip butter in mixer, then add icing sugar and blend together. Add milk slowly until mixture comes together, this can take a few minutes, so be patient. Add vanilla. Icing should be stiff enough to work with, but not so stiff that it can't be piped through a piping bag.
Assembly: Spread a generous tablespoon of frosting on top of a cookie, and press down with a second cookie until the frosting spreads out to the edges. Repeat until all of the cookies are assembled.
Nothing is a better comfort food than home made butter tarts. Melt-in-your-mouth pastry and ooey-gooey, drippy butter tart filling to finish it off. Our recipe for butter tarts has a Canadian twist by adding in maple syrup.
2 cups of Frankie's All Purpose Flour
5 oz./ 142g cold butter (cubed)
1/4 tsp salt
3/4 cup white sugar
Method: In a mixing bowl add flour and salt. Mix. On low speed add butter. Mix until butter becomes the size of small peas. In another bowl beat eggs and sugar together. Add to flour mixture. Mix until it shapes into a ball of dough.
1 cup of brown sugar
1/4 cup soft butter
1/2 cup maple syrup
pinch of salt
1 tsp vanilla
1/2 cup raisins or pecans or chopped chocolate (optional)
Method: Preheat oven to 375F. Mix the brown sugar and butter, then syrup. Next mix in the eggs, salt and vanilla. Mix until well combined.
Putting it all together:
Prepare a muffin tin by lightly flouring. Set aside. Roll out pastry on a well floured surface and cut out circles slightly larger muffin tin openings. Gently press into muffin tins to create a shell. Continue filling rest of muffin tins with remaining pastry.
Pour well mixed filling into each prepared pastry shell and fill no more than 3/4 up the side of the pastry.
Bake for 10-12 minutes.
For a video tutorial please click here: https://youtu.be/yheggJvJH3M
Banana-Chocolate Cake (or muffins)
Nothing beats fresh baked... anything. And this Banana Cake with chocolate just takes things to the next level. Because, hey, we all need a bit of chocolate in our lives.
3 cups Frankie’s all purpose flour
1-1/2 cups granulated sugar
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
Mix all together in a stand mixer until blended.
To this add:
¾ cup of veg. or canola oil
¾ cup of water
1 tsp. of vanilla
Mix together on low until blended.
Add in 3 mashed bananas. Beat on high for 30 seconds.
Using an ice cream scoop, scoop into paper lined muffin pans or bundt pan that has been oiled. Bake at 350F. for approx.: 30 minutes (muffins), 45 minutes or until a toothpick comes out clean when inserted.
VARIATIONS: (instead of bananas add...)
Carrot muffins or cake: stir in 2 Tbsp. of ground cinnamon, 3 cups of grated carrots and 1 cup of raisins or currants.
Blueberry muffins: stir in 3 cups of frozen or fresh blueberries.
Lemon Poppyseed muffins/loaf: Mix in zest of 1 (washed) lemon, 1/8 cup of poppyseeds.
(While the muffin/loaf is baking, squeeze the juice from the lemon in with 1 cup of icing sugar and mix to a glaze. Brush on top when baking is complete.
For a video tutorial on how to make this visit: https://youtu.be/XNyju2ZzT3c