Gluten-free Loaf.

LoafMake this awesome loaf of bread.  Makes excellent sandwiches.  If you freeze this bread, pre-slice before freezing and then microwave on defrost to make it squishy again.

3 cups of Frankie's gluten-free Bread flour
1 1/2 cups of tepid milk
1 Tablespoon yeast
1 Tablespoon of honey or sugar
1/4 cup of salad oil
4 teaspoons of baking powder
2 teaspoons of vinegar
2 large eggs
2 Tablespoons sesame seeds (optional)

Method: Pre-heat convection oven to 375F.  
In a stand mixing bowl, dissolve yeast and honey/sugar and milk.  
In a seperate bowl, combine flour, baking powder and salt.
When yeast mixture is foamy, add remaining liquid ingredients and all dry ingredients.  Mix well (approximately 2 minutes).
Scoop (with an icecream scoop - white scoop) onto parchment paper.  Pat lightly with wet hands and press down to approximetely 1 inch high.  Add sesame seeds and lightly pat onto buns.
Let rise for 15-20 minutes.  Bake in oven for 20 minutes, rotate pan and bake an additional 20 minutes (or until internal temperature reaches 99C or 210F.  Let cool on cooling rack.

Frankie's Gluten-Free Tea Biscuits

Tea Biscuits

3 Cups Frankie's All Purpose Gluten Free Flour

1/2 cup White Sugar

2 teaspoons Baking Powder

1/2 teaspoons salt

3/4 cup butter or margarine

1 egg

1 cup milk

1/2 cup raisins/currants


Blend all together in food mixer.  Scoop onto parchment paper lined cookie sheet and scoop/spoon onto pan.  Bake at 375F for 13 minutes or until a skewer comes out clean when inserted.

Serve with your favourite jam or fresh fruit.

For a video tutorial visit:

Rum Balls


3 1/4 cups Crushed cookies (I use crushed gingerbread cookies)

3/4 cup Icing sugar

1/4 cup cocoa

3 Tbsp. corn syrup

1/2 cup rum (or your favourite booze)


In a large bowl, stir crushed cookies, icing sugar and cocoa.  Blend in syrup and rum.  Shape into balls and roll in additional confectioners sugar (or cocoa, or dip in melted chocolate, oir sweetened coconut).  Store for yourself or serve to family and friends.

Pumpkin puree



4 pie pumpkins (2-5lb each)

3/4 cup brown sugar

1 tsp. all spice

1 tsp cinnamon

1/4 tsp. cloves

Preheat oven to 375 degrees F.  Wash and cut pumpkins in half.  Clean/scoop seeds and save for snacks later.

Place pumpkin halves face down on parchment lined sheet pans.  Bake until soft (about 1/2 hour).  Remove from oven and cool.

When cool, remove outer skin and blend pumpkin pulp with sugar and spices in a food processor or blender until smooth.  Use in your favourite recipes (pumpkin pie, pumpkin cheesecake...).

Simple vegetable stock

Lots of veggie bits (I keep a large sealed container in the fridge/freezer that I toss all of the parts of the veggies that I don't eat, ie: tops and seeds from red peppers, skins from onions, ends of zucchini...)

2 medium onions

Water to cover veggies in pot

1 can tomatoes or 6 ripe tomatoes

2 Tablespoons olive oil

good pinch salt

After you've collected enough veggie bits (about 6 cups or more) toss in a large pot with onions coarsely chopped and fill pot with water until veggies are just submerged.  Bring to a boil and then add tomatoes, olive oil.  Salt to taste at the end.

Continue to let boil until reduced by 1/3

Strain, discard veggie matter and let liquid cool.  When cool put stock in ice cube trays/old yoghurt containers and freeze.  Use to bring out flavour in pastas, use as a base for soup or deglaze a pan meat.