Gluten-Free Madeleines
Classic shell-shaped French butter cakes made with gluten-free flour. Light, buttery, and perfect with coffee or tea.
Ingredients
- 1 cup Gluten-Free All-Purpose Flour Blend
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Melted Butter
- 1 teaspoon Lemon Zest
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C. Take your madeleine pan and grease and flour it using a little of the 1 cup Gluten-Free All-Purpose Flour Blend.
- 2In a medium bowl, whisk together 1 cup Gluten-Free All-Purpose Flour Blend, 1/2 teaspoon Baking Powder, and 1/4 teaspoon Salt until they are well combined.
- 3In a separate large bowl, whisk together 2 large Eggs, 1/2 cup Sugar, and 1 teaspoon Vanilla Extract until the mixture is pale yellow and looks fluffy. This should take about 2-3 minutes.
- 4Add the dry ingredients from the medium bowl to the wet ingredients in the large bowl. Mix gently until everything is just combined. Be careful not to overmix.
- 5Gently stir in the 1/2 cup Melted Butter and 1 teaspoon Lemon Zest until they are evenly distributed throughout the batter.
- 6Carefully spoon the batter into the prepared madeleine pan. Fill each shell mold about three-quarters of the way full.
- 7Bake for 10-12 minutes. The madeleines are ready when they are golden brown on the edges and a slight, characteristic hump has formed on top.
- 8Let the madeleines cool in the pan for 2-3 minutes. Then, carefully transfer them to a wire rack to cool completely before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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