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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

Our Favorite Chocolate Cake


½ cup tapioca flour
½ cup rice flour (used superfine-Authentic foods)
¼ cup potato starch
½ cup sorghum flour
¼ cup Hershey’s regular cocoa powder
½ cup Rodelle Dutch Processed cocoa powder
1 teaspoon xanthan gum
1 ½ teaspoon baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
2 cups sugar
1 cup unsweetened almond milk (room temp)
3 ounces of cooking oil
3 large eggs (room temp.)
2 teaspoons vanilla
4 ounces of very hot water 

Easy Frosting
4 ½ cups 
powdered sugar
½ cup Dutch processed cocoa powder
2 teaspoons pure gluten-free vanilla
½ cup non-hydrogenated margarine or butter 
3 ounces 
boiling water 


1: Set oven to 350 ° F.
2: Place all dry ingredients in mixing bowl. Use whisk attachment to thoroughly mix all dry ingredients together. Drape a kitchen towel over mixer to prevent flour dusting.
3: Add milk of choice, cooking oil, eggs and vanilla to bowl and mix for 2 minutes on medium speed.
4: Microwave 4 ounces of water until almost boiling and add to cake batter; mix for 1 more minute.
5: Place in a greased, heavy gauge 9 by 13 aluminum sheet pan with at least a 3 inch depth. (The aluminum pans allow for even heating and will have better results than glass.)
6: Bake for 40-45 minutes. (Cake should spring back when pushed down with the tip of a spoon.) For Cupcakes, bake for 25-30 minutes at 350° F and use baking cups. This is a fantastic GF cake recipe! 
7: Frost after cooling. 

EASY FROSTING instructions:

1: In a stand mixer add the powdered sugar and cocoa powder. Drape a towel over the top of mixer and mix on low for 1-2 minutes.
2: Turn off mixer and add vanilla, margarine and boiling water. Pulse mixer a few times to slightly incorporate the water and to prevent spillage over the side of mixing bowl.
3: Mix on low speed for 1 minute with a whisk style mixer pad-dle. Remove from mixer stand and use a frosting spatula or a butter knife to frost cupcakes of large sheet cake.

For testing purposes, organic powdered sugar; tapioca based-by Wholesome Sweeteners. Add 1 ounce of additional hot water . This brand produces a very nice velvety texture.


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