I fell in love with these tiny golden tea cakes the first time I visited Fauchon, many years ago, and had my first delicious, freshly-baked madeleine from their pastry case.
Years later, when my partner and I were grocery shopping together for the first time, he caught me eyeing a madeleine baking pan, and bought it for me as a present. Naturally, I set out to perfect my madeleine technique and recipe. And madeleines became my sweetie’s preferred birthday treat.
Fast forward to this Summer. It’s an understatement to say I was nervous about getting my gluten-free madeleines recipe perfected. What if I couldn’t get them to brown properly? What if they didn’t have the right almost powdery texture?
Ugh. So many “ifs”!
Luckily, all that worrying was not necessary. Although they don’t have quite the same texture I am used to, they turned out very well. And I don’t think anyone would know these are gluten-free unless you told them so. But most importantly, the birthday boy loved them. I hope you love them too.
Finishing Touches for Your Gluten-free Madeleines
I like my madeleines plain, but there are a few ways to make them even prettier. Consider dusting them with a sifting of powdered sugar right before serving. If chocolate’s your passion, melt a half package of your favorite milk chocolate chips in a double boiler and dip the tips of your madeleines into the chocolate.
Gluten-free Madeleines Batter
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 3/4 cup sugar
- 2 large eggs
- 6 oz unsalted butter I prefer Plugra
- 1 tsp vanilla extract
- 3-5 drops fresh lemon juice
Baking Tin Paste
- 2 TBSP butter
- 2 1/2 TBSP Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- Preheat oven to 350°.
- Prepare the baking tin paste. Melt 2 tbsp butter, cool. Combine with 2 1/2 tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour to form a paste. Using a silicon brush, coat madeleine tins with the paste.
- For the Madeleines batter, start by melting the butter and cool to room temperature.
- Sift the flour into a large bowl.
- Add vanilla extract and lemon juice to cooled butter.
- Combine sugar and eggs in a double boiler. Whisk together over medium heat until mixture is a pale yellow and thickens. Remove the pan from the heat and continue to beat the mixture until cooled slightly and increased in volume.
- Add the eggs and sugar mixture to your flour, stirring gently with a wooden spoon until just combined. Then add the butter mixture slowly. Stir only until all ingredients are incorporated into the batter.
- Use an ice cream scoop or large spoon to spoon batter into your madeleine pan, filling on 2/3 of the way full. You will have enough batter for almost 2 trays of full size madeleines, or one full size tray and two trays of mini madeleines.
- Bake for 10-12 minutes. Remove from oven when edges of cakes are a golden brown. Turn madeleine pan upside down over a wire rack and gently tap to remove them from the tin. Cool completely then store madeleines in an airtight container.