Celiac Support Association

Recipe Categories

 All recipes are available to print!

  1. Select a Category; scroll down
  2. Select a Recipe
  3. Click on "Printable Version"
  4. Click "Print Recipe" Button
Select a category from the list below: Select a recipe from the list below:

Gluten-Free Recipes

Recipes for traditional seasonal or holiday favorite foods are found in the appropriate category. For information about suitable flours and cereals visit the glossary.   Choose a Catagory and SCROLL DOWN to View Recipes

CSA Benefactor Members have contributed a number of recipes to this list.  Click here for more information on CSA Benefactor Members.

Printable Version

Sorghum Banana Nut Mini-Muffins

Ingredients:

1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 teaspoon xanthan gum
1 cup mashed ripe banana (about 2 medium)
1/2 cup applesauce
1/3 cup butter, melted
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon gluten-free vanilla
1/2 cup chopped pecans or walnuts, toasted (optional)

Instructions:

Combine dry ingredients in small bowl; set aside. In separate larger bowl, beat together banana, applesauce and butter until well blended. Whisk in sugars, egg and vanilla until well blended. Add flour mixture; blend. Gently stir in nuts. Use greased mini-muffin tins or use paper liners in wells. Fill each well with about 1 1/2 tablespoon of batter. Bake a 350°F for 10-12 minutes until tester inserted in center comes out clean. Transfer muffins to a wire rack to cool. If using an electric muffin maker, bake for 6-8 minutes until muffins test done.

Recipe Developed by: Barbara Kliment, Executive Director - Nebraska Grain Sorghum Board

Amazon Logo