Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Madeleines (Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Felicia Lim
  • 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

Units Scale

Instructions

  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 beat to combine.
  3. Add Dry Ingredients: Sift in the gluten-free all-purpose flour, xanthan gum, salt 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: Bake for 15 to 17 minutes until the tops are golden brown.
  6. Cool Completely: Let the madeleines cool for a few minutes in the silicon mold before removing and cooling completely on a wire rack.
  7. 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