There is something very attractive and appealing about how elegant they are, thanks to their pleasantly curved, shell shape. As long as you use gluten-free flour, then yes you can make this vegan madeleines recipe gluten-free! Also, make sure that the rest of the ingredients are in their natural form. Some products may contain gluten when processed. What if I don’t have a madeleine tin pan/mold? It will be forever connected with French writer Marcel Proust. In the first volume of “Remembrance of Things Past”, the act of eating a madeleine releases a torrent of memories for Proust. I think that we can all identify with that. Most of us are aware that certain foods will trigger memories, be they pleasant or not. I love to research old and traditional bakes and I always forget the history behind Madeleines. This is probably due to the fact that the origin of the Madeleine is a bit of a mystery. Some believe it originates in Lorraine in France and is linked to the household of a Duke where a cook named Madeleine was instrumental in the baking of the treats.

Chocolate Dipped Madeleines- Our gluten-free Madeleine recipe is delicious with a dusting of powdered sugar but for an extra special treat, try dipping them in your favorite dark or milk chocolate.Sugar – You must use white or caster sugar for this recipe otherwise, you won’t achieve the best crispy shell and golden color of the madeleines. 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. I used my Nima Sensor, a portable gluten-detecting device, to perform the hidden gluten test. You can learn more about Nima in my article, What You Need to Know About Nima Sensor Before You Buy – Perspective from a Celiac & Nutrition Professional. If you are a French pastry chef, pass your way because my techniques to make egg-free madeleines aren’t quite conventional. The distinctive hump, or nipple, that classic Madeleines have is created by placing very cold batter into a very hot oven.

So far, I’m doing wonderful. I’m full of energy. I’m sleeping better than ever. And last but not least, I lost 20 pounds during the first 12 weeks of this journey! Up to today, I’ve been sugar and gluten-free for four months and counting. The key to madeleines' flavor is brown butter. Cooked until golden and caramelized, with a little vanilla bean if you have some on hand, brown butter adds big flavor and a lovely vibrant hue. The cookie was beautiful. It had a slightly scalloped shape and looked like a yellow sponge cake. Each cookie was individually wrapped in plastic to keep it fresh in transit. If I have not thought to bring my cold eggs to room temperature, I just put them in a bowl, cover them with warm water and leave them to sit for a few minutes.Chocolate pairs beautifully with brown butter, vanilla, and almond. Melt some bittersweet chocolate and dip half of each madeleine into the chocolate. You can temper the chocolate if you'd like to keep the chocolate smooth and snappy ( see the method here). Gluten-Free Madeleines for Everyone All-purpose flour: You can also use spelt flour or a gluten-free flour blend if you are avoiding gluten in your diet. For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.

Sea salt – the addition of a small amount of salt is a flavour enhancer in baked goods. Use a coarse kitchen/cooking salt, not table salt. Once the madeleines come out of the oven, let them sit for a minute before releasing them from their tins. If left to cool in the tins they will continue to bake from the heat of the pan, become dry and difficult to remove. So the gluten-free recipe was the 5th test and was baked in my brand new TIN madeleine baking tray. And they turned out 100% perfect. Let the batter rest for at least 8 hours. Resting time not only lets the flavor merge, but also allows the flour to absorb the liquids. Your madeleines will have a better shape and more pleasant texture. Gluten-Free All-Purpose Flour:I recommend using a good-quality gluten-free all-purpose flour blendthat 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 blend that using heavier flours (such as garbanzo bean flour) as that will result in a denser texture.Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking. You can also freeze the dough for up to 3 months.

On the plus side she offered to photograph them for me, so you’ll be forgiven for thinking that these are my high quality images but nope this was all Mel’s handy work! To learn more about the Nima Sensor, read What You Need to Know About Nima Sensor Before You Buy – Perspective from a Celiac & Nutrition Professional. GRASS FED BUTTER: The key to these little French cakes is butter. I use a grass fed butter. Coconut oil can be substituted but won’t provide that signature buttery flavor. Mixing bowl - A mixing bowl combines all of the dry and wet ingredients to create the batter for the madeleines. So for this recipe, I decided that… that is probably the reason I haven’t had a trifle in so many years!! Don’t get me wrong, it’s sometimes great to create a trifle completely from scratch, but sometimes… you just want to eat a trifle ASAP!

More Gluten-Free Cookie & Bar Recipes

Vanilla Extract:I like to add vanilla extractfor extra flavor, but feel free to leave it out if you prefer. After baking all day in search of the best madeleine recipe I finally came up with gluten free madeleines that are light, moist and incredibly delicious.