Our gluten free madeleines have crisp, buttery edges, tender cake like middles and that perfect hump in the middle. Made with your favorite gluten free flour blend, you will never know that these Madeleine cookies are gluten free. Whip up a batch of these delicious little cakes with your kiddos for the perfect after school snack or serve them with hot cocoa or a cup of tea at the end of your next dinner party.
Making your favorite baked goods gluten free is easy with our tried and true recipes. If you are a gluten free baker who loves chocolate as much as I do, be sure to also check out our Chocolate Chip Muffins that are also gluten free!
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Why You'll Love This Recipe
You Would Never Guess That These Madeleines are Gluten Free - These shell-shaped cakes made with a gluten free flour blend and tested multiple times, this recipe comes out perfect every time. The texture is perfect and the edges are crisp and buttery...no one will ever know that they are gluten-free madeleines.
So Easy To Make - I love recipes that are delicious AND easy to make. This one checks both boxes. Follow our easy to navigate step by step instructions and make perfect gluten free madeleines every time!
They're Dipped in Melted Chocolate - you choose your favorite variety of chocolate for these French madeleines.
Simple Ingredients - made with flour, sugar, butter and eggs, these tasty treats come together with just a few basic ingredients
Key Ingredients
Gluten Free Flour - for the best flavor, use your favorite gluten free flour blend for this recipe. I've had great results using both King Arthur Measure for Measure and Bob's Red Mill 1:1 Baking Flour. Both of theses mixes have been formulated for baking and you don't need any additional xanthum gum or guar gum to achieve great results.
Melting Chocolate - Choose a high quality chocolate intended for melting and dipping. I love both Ghiradelli Melting Wafers and Guittard Baking Wafers. Both are delicious and create a beautiful chocolate shell for your finished madeleines.
Variations
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.
Gluten-Free Lemon Madeleines - Grate one tablespoon of lemon zest directly into the batter when you add the vanilla. Also add ½ teaspoon of lemon extract. You can use the lemon juice and some powdered sugar to make a simple lemon glaze for drizzling over the madeleines. Use 1 tablespoon of freshly squeezed lemon juice whisked together with 1 cup of confectioner's sugar for a perfect homemade lemon glaze.
How To Make Gluten Free Madeleines
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Beat the eggs and sugar on high until light and fluffy.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Slowly whisk the melted and cooled butter into the batter.
Cover the finished batter and move to the refrigerator to chill for at least one hour.
Butter your Madeleine pan and move it to the freezer to chill while the batter is chilling.
Once the batter has chilled, use a cookie scoop to fill the Madeleine tin. Bake Madeleines at 350° for 10-12 minutes.
Once Madeleines have cooled, remove them from the pan. Dust with powdered sugar or make chocolate dipped madeleines!
Enjoy gluten free madeleines with a cozy mug of coffee, tea or hot cocoa.
Hint: Be sure to use plenty of melted butter when preparing your Madeleine pan. This helps create those deliciously crisp and buttery edges but also guarantees that your Madeleines pop right out of the mold.
Amanda's Top Madeleine Baking Tips
Chill the Batter and the Madeleine tin - You don't want to skip this step! In fact, the longer you chill the batter, the more pronounced the hump in the middle will be. The cold pan produces crisp buttery edges and perfect cake like middles.
Make the Batter Ahead of Time - I really like to make Madeleine batter the evening before I plan to bake Madeleines. Make the batter, cover it with plastic wrap and leave it to rest overnight in the refrigerator.
Use a Nonstick Pan AND Lots of Butter - The last thing I want after working hard on a recipe is having it stick to the pan. My best advice for Madeleines is to start with a nonstick pan and then add a generous amount of butter to the pan.
Store baked madeleines in an air tight container at room temperature for a couple of days.
Gluten Free Madeleines FAQs
I find it really easy to use a gluten free flour mix created for baking. The gluten-free flours that I've had great luck with are King Arthur's Measure for Measure Flour and also with Bob's Red Mill 1:1 Baking mix. Otherwise, I use high quality ingredients and I always add lots of flavor to all of my recipes.
The best way to get the bump on Madeleines is using cold batter and a cold pan. You end up with flat madeleines when you don't chill the batter. For beautiful madeleines every time, make sure to chill your Madeleine tray.
Over mixing will cause your Madeleines to become tough. Be sure to follow the recipe instructions carefully when making Madeleines.
More Madeleine Recipes
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Gluten Free Madeleines
Equipment
- Madeleine Pan
- stand or handheld mixer
- cookie scoop (1.5 tablespoons)
- spatula
- pastry brush
- glass measuring cup
- measuring cups
- measuring spoons
Ingredients
For the Madeleines
- ½ cup + 1 tablespoon unsalted butter melted and cooled save 1 tablespoon for buttering the pan
- 2 large eggs at room temperature
- ⅔ cup granulated sugar
- 1 tablespoon vanilla extract
- ¾ cup (110 g) gluten free flour blend
- 1 pinch sea salt
For the Chocolate Dip
- 1 cup chocolate melting wafers melted
- sprinkles or coarse sugar for decorating
Instructions
For the Batter
- In a large glass measuring cup, melt ½ cup of butter (save the extra tablespoon for later)½ cup + 1 tablespoon unsalted butter melted and cooled
- In a small bowl, combine the gluten free flour with the salt.1 pinch sea salt, ¾ cup (110 g) gluten free flour blend
- Using the whisk attachment of your stand mixer or a large bowl and your electric mixer, beat the eggs and sugar on high until light and fluffy. Stop the mixer and add the vanilla. Mix on low until just combined. Stop the mixer.2 large eggs at room temperature, ⅔ cup granulated sugar, 1 tablespoon vanilla extract
- Add the dry ingredients to the egg and sugar mixture. Stir on low until the flour is just combined.
- Keeping your mixer on low, slowly drizzle in the melted, cooled butter. Stir until the butter is mostly mixed in. Stop the mixer and fold the batter by hand 3-4 times until the butter is well mixed together. Be careful not to overmix.
- Cover batter with plastic wrap and chill for at least 1 hour. Batter can be saved overnight or for up to 2-3 days in the refrigerator.
Time to Bake
- Preheat the oven to 350°. Use a pastry brush and the remainder of the melted butter to butter your Madeleine pan. Transfer the pan to the freezer while the oven warms up.
- Once the oven is preheated, remove the cold pan from the freezer. Use your tablespoon cookie scoop (or two spoons) to add about 1 tablespoon of batter to each opening in the pan.
- Bake the madeleines for 10-12 minutes. Begin checking for doneness at 10 minutes. The edges should be a darker brown and the middles should bounce back when you poke them.
- Move baked madeleines to a wire rack and allow to cool for 5-10 minutes before removing them from the pan. Then transfer them out of the pan to the cooling rack to cool completely.
For the Chocolate Dip
- Use a large glass measuring cup to melt 1 cup of chocolate melting wafers. Microwave on high for 30 seconds at a time. Stir after each 30 second cycle. Warm chocolate until it is smooth and ready for dipping.1 cup chocolate melting wafers
- Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. You can sprinkle the chocolate right away with your favorite holiday sprinkles or sugar if desired.sprinkles or coarse sugar for decorating
- Once the chocolate has hardened, move cookies to a serving tray or airtight container for storage. Madeleines stay fresh at room temperature for 2-3 days.
IL says
Hi there, I would like to give these a go for Mother's Day. Do you spread the mix out when you scoop the batter into the mould or just leave it as a scoop/ball to spread in the oven?
Thanks!