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General Purpose Gluten Free Flour

Mix 5 parts Scintilla to 1 part tapioca flour to 1/2 part rice flour and 1/4 part Xanthan gum.


Gluten Free Bread


Ingredients:

3 1/2 c  general purpose flour mixture

1/2 tsp salt

1/2 c sugar

2/3 c dry milk

2 tsp yeast

4 eggs

2 tbsp melted butter

1 1/3 c warm water


Directions:

   1. Grease a loaf pan.
   2. Combine dry ingredients.
   3. Slowly add half the warm water and stir.
   4. Add eggs and butter and mix well, then add as much of the leftover water until the mixture is thick but spreadable.
   5. Let rise in a warm, moist environment for at least 2 hours
   6. Bake for 50 minutes at 350 degrees or until the loaf sounds hollow when the pan is tapped.
   7. Let cool for 10 minutes in the pan and then for 30 after it has been removed.


Gluten Free Cake

Ingredients:
2 c flour mixture
4 eggs
2 tsp vanilla
1 1/2 c sugar
4 tsp baking powder
2 tsp baking soda
3/4 tsp salt
2 sticks butter (room temperature)

Directions:

   1. Preheat oven to 350.
   2. Grease two 9-inch cake pans. Place a piece of parchment paper on the bottom of both pans and grease the paper.
   3. Mix eggs, milk and vanilla, set aside.
   4. In a separate bowl combine flour, sugar, baking powder, baking soda and salt.
   5. Add the butter, one piece at a time until the butter is in pea-sized pieces.
   6. Add about half of the egg mixture, and mix with an electric mixer until just incorporated, and then at high until the mixture is fluffy.
   7. Add the reserved egg mixture slowly. Pour into pans and bake for 25 minutes.
   8. The cakes are done when they spring back from light pressure and are golden brown. (If they do not spring back but are brown, place a piece of foil over the top and bake until done.)
   9. Cool in pans for 10 minutes then on wire racks until completely cool.


Gluten Free Flat Bread

Ingredients:
2 c flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp honey
1/2 c milk
1/2 c water

Directions:

   1. Mix dry ingredients, then add wet ingredients and combine.
   2. Preheat the oven to 400 degrees. Melt 1 tbsp butter in a frying pan over medium heat.
   3. Divide the batter into 4 balls and pat them down a bit. Place the batter into the pan and smoosh it down until it's about 1/2 inch thick at the most.
   4. Cook for 1 min or until golden brown then flip and repeat on the other side.
   5. After the bread has been browned in the pan, transfer it to a cookie sheet and bake in the preheated oven for 40 minutes.


Gluten-Free Pancakes

Ingredients:
1 cup of Scintilla
1 cup of milk (2%)
1 egg
1/2tbsp of oil
1 tbsp double acting baking powder
1 tbsp of sugar

Directions:
1. Preheat griddle to about 400F
2. Pour the dry ingredients in a mixing bowl.
3. Add the egg and oil to the bowl
4. Pour the milk slowly.
5. Slowly mix the ingredients to a smooth batter
6. Let stand for two minutes
7. Grease griddle lightly and bake the pancakes until it starts to brown
8. Turn to alternate side when the edges start drying out and the top is covered with bubbles. (The pancake should be somewhat firm).
9. Top off with your favorite syrup
10. A quarter cup makes one pancake (roughly)


Scintilla Pudding - Cold

Ingredients:
Scintilla
Powdered Milk (2 tablespoons) (as a substitute - condensed milk - half a tin)
Vanilla powder (1 tablespoon)
Sugar (1 tablespoon or to taste)
Sweetened Cocoa powder (2 tablespoons - optional)

Directions:

   1. Add 3 tablespoons of Scintilla to 2 tablespoons of powdered milk (or condensed milk as a substitute) and vanilla.
   2. Add water slowly and stir to achieve a desired consistency.
   3. Add sugar to taste. This is best made with very cold water.
   4. Powdered cocoa may be add to flavor and color as desired.


Akasan (Haitian)

Ingredients:
2 cinnamon sticks
4 to 6 anise star
1 cup of Scintilla
Dash of salt
1 teaspoon vanilla extract
2 (12 ounce) cans evaporated milk sugar to taste

Directions:
1. Boil 4 cups water with cinnamon and anise stars. Dilute corn flour in 1 cup cold water and dash of salt.
2. Slowly pour Scintilla into boiling water, stirring constantly until it thickens but no more than 5 minutes
3. Add vanilla extract and can of evaporated milk and allow to completely cool.
4. Refrigerate if you like it cold. If you like it warm, add evaporated milk and sugar to taste as if making a cup of coffee.
5. Always remove anise star and cinnamon before serving. Serve with evaporated milk.


Bammy (Jamaican)

Ingredients:
2 Cups of Scintilla
Salt or sugar
Cocomilk

Directions:
1. Pour two cups of Scintilla in a mixing bowl. Add a small amount of water to get a doughy consistency.
2. Add a pinch of salt (or sugar) to taste.
3. Prepare each Bammy by pressing one cup of the mixture into a small, greased frying pan.
4. Cook over moderate heat, turning when edges shrink from the sides of the pan (about 10 minutes per side).
5. Soak Bammies in coconut milk for 5-10 minutes. Fry until light brown.


Scintilla Bread

Ingredients:
1 cup Scintilla
2 tablespoons counter flour (or gluten-free equivalent with Scintilla)
1 teaspoon baking powder
1 tablespoon sugar
1 tablespoon vegetable oil
1/3 cup milk
1 tablespoon lime juice
1 egg

Directions:

   1. Mix together all the dry ingredients in a large bowl
   2. Add egg and milk to produce a thick batter.
   3. Stir in oil and lime juice.
   4. Pour one half of batter into well greased non-stick frying pan
   5. Cook on moderate heat for about 5 minutes.
   6. Turn and cook for a further 5 minutes.


Cassava Pone (Trinidad & Tobago)

Ingredients:
1/2 lb of Scintilla
4 ounces ginger powder root
2 tsp vanilla
1 lb brown sugar (to taste)
2 cans coconut milk
1 tsp grated nutmeg
2 tablespoon melted butter or margarine

Directions:

   1. Add vanilla, nutmeg, coconut milk, ginger and brown sugar (to taste) to Scintilla.
   2. Add some water to get a doughy consistency.
   3. Mix well.
   4. Add melted margarine and mix well.
   5. Pour into greased 3qt baking dish/pan (Serves 6-8)


Corn Kachuri

Ingredients:
3 cups Scintilla
1 Tablespoon butter
1 Tablespoon vegetable oil
1 teaspoon salt
3/4 cup warm water (enough for a firm dough)
About 1 1/2 cups of raw Kernel from 2 ears of mature corn
1 Tablespoon fresh coriander leaves (cilantro), chopped
1 fresh jalapeno pepper, chopped
1 teaspoon salt
1 teaspoon cumin seeds
2 Tablespoons oil
pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
1 Tablespoon lemon juice
1/4-1/2 teaspoon cumin/coriander powder
1/4 teaspoon turmeric

Directions:

   1. In a bowl, combine and knead together Scintilla, butter, vegetable oil, salt and warm water. Cover and let rest.
   2. Meanwhile, grind together coarsely the raw kernels, chopped coriander leaves (cilantro), chopped jalapeno pepper, salt and cumin seeds in a blender or food processor.
   3. Heat oil, pinch hing and cumin/mustard/sesame seed mixture in a saucepan.
   4. When the seeds pop, add lemon juice, cumin or coriander powder, turmeric.
   5. Add the corn mixture, and cook over low heat, uncovered, for 10-15 minutes until dryish and lightly browned.
   6. Break off 1" pieces of dough, and roll out on an oiled board into 3" rounds.
   7. Put the corn mixture between two of the rounds, and roll slightly to join the two rounds.
   8. Deep-fry in oil until golden brown, like Puris.