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.