Easy Gluten-Free Madeleines (Dairy-Free)
These deliciously gluten-free madeleines have a tender crumb and a beautiful lemon flavor. Dusted with powdered sugar, these lemon madeleines are great for breakfast, tea or an anytime snack! Ready in 30 minutes, so if you start now, you can enjoy them in no time at all! Totally dairy-free too!
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Jump to:
- What are Madeleines?
- Madeleines Make a Great Breakfast or Snack
- Are Madeleines Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Madeleines (Step by Step)
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Gluten-Free Lemon Recipes to Bake:
- Other Gluten-Free Sweet Treats You’ll Love:
- Gluten-Free Madeleines (Dairy-Free)
What are Madeleines?
Originating from Northeastern France, madeleines are basically little shell-shaped cakes with a sponge texture (in my opinion they’re a cross between cakes and cookies).
Traditionally, the main ingredients used in making classic madeleines include flour, sugar, eggs and almond flour, and occasionally lemon zest can be added for extra citrus flavor.
Madeleines are most commonly plain or lightly flavored, with variations of chocolate, citrus or other additions.
Madeleines Make a Great Breakfast or Snack
I love how pretty French madeleine cookies look, and that these small sponge cakes are the perfect size for an individual snack.
You can eat these little cakes for a quick breakfast, or have them as a tasty treat during afternoon tea, or snack on them anytime you want.
Are Madeleines Gluten-Free?
Traditionally, madeleines are made with regular wheat flour (which contains gluten), and hence are not gluten-free, and therefore not safe for those with Celiac disease or gluten intolerances.
However, today we’ll be making gluten-free dairy-free madeleines so even those on a gluten-free diet or those with gluten or lactose intolerances can enjoy them without issues!
Why This Recipe Works:
- Simple Ingredients: The main ingredients for making this gluten-free madeleine recipe are easily accessible at the grocery store (nothing fancy required)! In fact, you might already have most of the ingredients at home!
- Easy to Make: All you need to do is to mix the dry ingredients and the wet ingredients together to get the batter, and then bake until golden brown. Plus, a batch of these madeleines ready in under 30 minutes!
- Totally Gluten-Free and Dairy-Free: The best part is that this madeleine recipe is that it’s 100% gluten-free and dairy-free, which means those with Celiac disease or lactose or gluten intolerances can enjoy them without worries!
Ingredients You’ll Need:
Here are the ingredients required for this gluten-free madeleines recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of the post.)
Ingredient Notes/Substitutions:
- Eggs: Eggs help to bind the ingredients together and give the batter rise. I have not tried this recipe without eggs, so I don’t know how it would turn out (if you do make this egg-free or use an egg-replacer, please let me know how it goes in the comments below, I’d love to know!).
- Sugar: I used white sugar, but you may also use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index, and will not spike you blood sugar).
- Vanilla Extract: I like to add vanilla extract for extra flavor, but feel free to leave it out if you prefer.
- Lemon Juice/Zest: I recommend using fresh lemons for the lemon juice and zest for the best flavor.
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour mixture that uses heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you include it.
- Oil: I used sunflower oil because I always have a bottle of it on hand. You may also use another vegetable oil such as avocado oil, olive oil or melted coconut oil. If you are not lactose-intolerant, you may use melted butter or ghee instead.
- Powdered Sugar: I like sprinkling a dusting of powdered sugar (aka. confectioner’s sugar) over the madeleines as it looks prettier. However, feel free to leave it out if you prefer.
How to Make Gluten-Free Madeleines (Step by Step)
1. Preheat and Grease
Preheat the oven to 350F and grease a silicon madeleine pan or madeleine tin.
2. Combine Sugar and Wet Ingredients
Combine the eggs and sugar in a large mixing bowl and beat until creamy. Add the sunflower oil, vanilla extract, lemon juice, and zest, and whisk to combine.
3. Add Dry Ingredients
Sift the gluten-free all-purpose flour, xanthan gum, and salt into the large bowl with the wet ingredients and mix well until you get a homogeneous batter.
4. Transfer Batter to Mold
Divide the batter between the cavities of the madeleine mold, and smooth out the tops with a wet spoon.
5. Bake Until Golden Brown
Bake madeleines for 15 to 17 minutes until the tops of the lemon madeleines are golden brown.
6. Cool Completely
Let the madeleine cookies cool for a few minutes in the silicon mold before removing and cooling completely at room temperature on a cooling rack.
7. Sprinkle Powdered Sugar
Sprinkle a dusting of powdered sugar over the gf madeleines.
Dish by Dish Tips/Tricks
- Swap lemon juice and zest with orange/grapefruit: If you don’t have lemons on hand, feel free to use orange zest or grapefruit zest and juice instead.
- Enhance Lemon Flavor: Add a bit of lemon extract to the batter if you really want the taste of lemon to stand out.
- Cool Completely: Let the gluten free lemon madeleines cool completely before sprinkling them with powdered sugar.
- Dip in Chocolate: You can also dip the madeleines in melted chocolate or drizzle melted chocolate over the madeleines for a fancier look.
Recipe FAQs:
To store, place the gluten-free madeleines in an airtight container and store at room temperature for up to 5 days.
To freeze, place the gluten-free madeleines in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat the frozen madeleines in the oven at 350F for 5 minutes before eating.
Gluten-Free Lemon Recipes to Bake:
- Lemon Poppy Seed Muffins (Gluten-Free, Dairy-Free)
- Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
- Lemon Bundt Cake (Gluten-Free, Dairy-Free)
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Lemon Yogurt Cake (Gluten-Free, Dairy-Free Option)
Other Gluten-Free Sweet Treats You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Madeleines (Dairy-Free)
- Total Time: 27 minutes
- Yield: 12 madeleines 1x
- Diet: Gluten Free
Description
These deliciously gluten-free madeleines have a tender crumb and a beautiful lemon flavor. Dusted with powdered sugar, these lemon madeleines are great for breakfast, tea or an anytime snack! Ready in 30 minutes, so if you start now, you can enjoy these gf madeleines in no time at all! Totally dairy-free too!
Ingredients
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- Pinch of salt
- 2/3 cup sunflower oil
- 2 tablespoon powdered sugar, for dusting
Instructions
- Preheat and Grease: Preheat the oven to 350F and grease a silicon madeleine pan or madeleine tin.
- Combine Sugar and Wet Ingredients: Combine the eggs and sugar in a large mixing bowl and beat until creamy. Add the sunflower oil, vanilla extract, lemon juice, and zest, and beat to combine.
- Add Dry Ingredients: Sift in the gluten-free all-purpose flour, xanthan gum, salt and mix well until you get a homogeneous batter.
- Transfer Batter to Mold: Divide the batter between the cavities of the madeleine mold, and smooth out the tops with a wet spoon.
- Bake Until Golden: Bake for 15 to 17 minutes until the tops are golden brown.
- Cool Completely: Let the madeleines cool for a few minutes in the silicon mold before removing and cooling completely on a wire rack.
- Sprinkle Powdered Sugar: Sprinkle a dusting of powdered sugar over the gluten-free madeleines.
Notes
Eggs: Eggs help to bind the ingredients together and give the batter rise. I have not tried this recipe without eggs, so I don’t know how it would turn out (if you do make this egg-free or use an egg-replacer, please let me know how it goes in the comments below, I’d love to know!).
Sugar: I used white sugar, but you may also use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index, and will not spike you blood sugar).
Vanilla Extract: I like to add vanilla extract for extra flavor, but feel free to leave it out if you prefer.
Lemon Juice/Zest: I recommend using fresh lemons for the lemon juice and zest for the best flavor.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour mixture that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you include it.
Oil: I used sunflower oil because I always have a bottle of it on hand. You may also use another vegetable oil such as avocado oil, olive oil or melted coconut oil. If you are not lactose-intolerant, you may use melted butter or ghee instead.
Powdered Sugar: I like sprinkling a dusting of powdered sugar (aka. confectioner’s sugar) over the madeleines as it looks prettier. However, feel free to leave it out if you prefer.
Storing/Freezing: To store, place the gluten-free madeleines in an airtight container and store at room temperature for up to 5 days. To freeze, place the gluten-free madeleines in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat the frozen madeleines in the oven at 350F for 5 minutes before eating.
Adapted from: The Spruce Eats
- Prep Time: 10 mins
- Cook Time: 17 mins
- Category: Snacks
- Method: Baking
- Cuisine: French
Good morning Felicia,
These madeleines are just so light and fluffy. The taste is great too. One batch of these is gone in no time hahah!
Thank you and have a blessed day ahead!
Sending you hugs and love form sunny SG,
Mum
Hi mummy! Indeed, these madeleines have the perfect texture and are so delicious! Sending much love back to you.
i really enjoy your website. it gives me a fresh look at possibilities for eating gluten free. Recently I found I have many food intolerances. I was wondering if you can recommend an all purpose flour blend that not only eliminates gluten but also rice and coconut . I would be willing to try to blend my own. i just don’t know enough about the characteristics of the different flours to get a eatable outcome.
Keep doing what you do! I love it. Thank you.
Hi Lorraine! Thank you so much for your kind words, and I’m so happy that the website is helping you in your gluten-free journey (which we all know isn’t always easy!). For the gluten-free flour blend, I think most storebought blends include some version of rice flour, so maybe you can make your own: 5 parts millet flour, 3 parts tapioca starch, and 2 parts corn starch. Then for every 2 cups of GF flour blend, make sure to add 3/4 teaspoons of xanthan gum when using in baked goods. Hope this helps dear!!
Just made these today. So light and fluffy. Husband demanded I let him TRY them. Hard to not eat all of them at once. These are his favorite. Great recipe. 5 Stars. (Couldn’t figure out how to post my picture)
Hi B!! So happy to hear that you and your husband loved these 🙂 Hope to see you around the blog again sometime soon!
xx,
Felicia
What can I use if I haven’t got a mould to shape them ???
And can I cut sugar down to 1/2 cup
Hi Kay! If you don’t have a madeleine mold, do you have a muffin pan/mold? You can fill each muffin cavity 1/2 full and bake as per the recipe instructions. Also, feel free to cut the sugar down to 1/2 cup, that’s not an issue! 🙂