Pizza dough.



2 cups tepid water

1/4 cup vegetable oil

610 grams Frankie's Bread Mix

In a mixing bowl, combine all ingredients. Beat until a sticky dough forms.  Then place on a parchment lined cookie sheet and spread with wetted fingers (or spread it out with plasticwrap on top).  Add your toppings and bake in an oven at 375F until golden brown and bubbly on top.

Also makes a great focaccia!

This months recipe comes from Lori C. one of our patrons who wants to share her recipe with everyone. 

sanwich20bread2Sandwich bread.

Lori sent us this recipe as her son has many food sensitivities and thought that we at Frankie's might appreciate trying the recipe.  We thank Lori, very much for sending in her bread recipe and thought that it would be nice to share this with all of you to get your feedback.

Frankie's hasn't had a chance to test this recipe yet, but looks forward to hearing the feedback.

½ cup quinoa flour
½ cup light buckwheat flour
½ cup brown rice flour
1 ½ cups tapioca flour or arrowroot flour
1 tsp guar gum
4 tsp baking powder**
1 tsp sea salt
2 tbsp maple syrup
4 eggs
1/2 cup oil
1 cup carbonated water (NO SODIUM)

Preheat oven to 400*
Grease large bread pan (a small pan with overflow)
Mix together all of the dry ingredients. Tip: Spoon the flour into the measuring cup as scooping it will pack the flour.
Stir in oil & eggs, slowly mix in carbonated water with an electric hand mixer. Mixing by hand doesn’t get it enough air in the batter. The texture should be similar to pancake batter. You can add more carbonated water if necessary.
AS SOON as you are done mixing pour into bread pan and put in the oven.
Bake for 40 minutes, or until the top is golden brown and a toothpick comes out clean. If you don’t bake it long enough it will be gummy in the center.
Remove from pan and let cool in a sealed container on paper towel. Leaving in the pan will make the bottom soggy, leaving out will make the crust hard.  I like to cut it with a meat slicer to get perfect slices. Bread stays fresh for about 3 days in a sealed container
**Gluten free baking powder = Equal parts baking soda, cream of tarter, arrowroot flour
Tip: MUST use carbonated water otherwise the loaf won't rise as much.

Chocolate souffle

Chocolate Souffle

1.5 cups of good chocolate
4 Tbs. butter
(melt together in a double boiler over water)
5 egg yolks
1/4 cup of sugar
(beat eggs and sugar together until pale-yellow and frothy)
2 egg whites
1/4 cup of sugar
(beat egg whites and sugar until stiff peaks form)

Fold egg yolk mixture into the chocolate/butter mixture until fully blended. Lightly fold in beaten egg whites until combined.

Scoop into buttered ramekins and refrigerate until ready to bake. Bake at 350 degrees for eight minutes or until risen. (These can be refrigerated for up to 4 days before baking).

Or come into Frankie's for your own chocolate souffle.

(Recipe by: Donna van Veghel-Wood, Head chef)


Rich tomato sauce. When it comes to a rich tomato sauce, you need to remember a few key ingredients:  Tomatoes, herbs, onions, garlic and salt and pepper.  There are many variations on this sauce, however sometimes simple is best.  This sauce can be frozen and used when needed, or eaten all at once.  It's great to adapt and make your own.  Want it a bit spicy, add some red chili flakes, want to have a bit of creaminess in it, add some cream, your imagination is your only limitation.

  • Ingredients:
  • 4 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 (28 ounce) can crushed tomatoes or 28 ounces fresh tomatoes peeled and seeded.
  • 1 cup of water
  • 3 leaves fresh basil leaves
  • sprinkle of fresh thyme and oregano
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper


In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, basil, thyme, oregano, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

(Recipe by: Frankie's staff)




Fruit cake

Fruit cake is hated by most and loved by the rest of us.  However this recipe has been receiving rave reviews from the bakery.  This months recipe is not only featured at the bakery this month,  come in and sample a piece at the bakery, you'll be pleasantly surprised at just how tasty it is. This fruit cake recipe is not only gluten and wheat free, but it's also corn, soy, yeast, egg, dairy and nut free.  It's also vegan.  What's in it you ask?  Well read on...




1 cup each of: chopped candied: fruit, citron, pineapple, red and green cherries.
1 cup dried raisins
4 cups Frankie's all purpose flour blend (this is a must.  most others will not work)
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice

1 tsp. ground ginger
2 tsp. unsweetened cocoa
1.5 tsp. corn and aluminium free baking powder 
.5 tsp. salt
1.5 cups corn and soy free vegetable oil
1 cup packed brown sugar
.5 cups white sugar
.5-1 cups water
.66 cups rum, whisky, brandy or your favourite booze.
1 tsp. vanilla extract
.5 cups molasses

Preheat still oven to 250 degrees F.  Put large bowl of water on bottom rack of oven.  In a bowl mix all candied fruit together.  In a separate bowl combine flour, and spices, cocoa, baking powder and salt.  In a third bowl mix sugar, half the water, vanilla, molasses and booze.  Stir wet bowl ingredients until combined and then add oil.  Blend well.  Combine wet ingredients with dry ingredients until well blended.  The consistency should be that of thick muffin mix.  Add candied fruit and mix until combined.  If the mixture is too thick add water.  By adding water it will be easier to scoop in the next step.

Scoop contents into greased and lined bread pans until 75% full.  Place in oven on middle rack and bake for at least 3.5 hours.  Bread should be quite stiff to the touch and leave a skewer clean when inserted.  (I've had to cook mine for about 4 hours or so)  When cooked remove from oven and let sit in pans until cool.  When cool remove from pans and wrap well.  (This cake will last for quite a while on a shelf in an airtight container.  However it likely won't last long once you taste it.  Especially if you add more booze to it after it's cooked.)