Gluten Free Madeleines

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We love this recipe so much that we’ve decided to put it in our forthcoming magazine, Classics of European Bakery, so we have already uploaded it to YouTube for you to see step-by-step how to make them.

Click here to see our video recipe!


Quite often, when I am running a bread course, I make a batch of these delicious traditional little French cakes to hand round while people are having coffee. They’ve always been a much loved treat, as even Proust remarked ‘No sooner had the crumbs touched my palate, a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses.’ A ringing endorsement indeed!


Madeleine tins are easily available in supermarkets and online. This recipe makes a batch of 24 and I have never known any left over. Which is just as well because they don’t keep!


Gluten Free Madeleines


2 eggs at room temperature

100g golden caster sugar

75g GFFC gluten free plain flour blend

25g ground almonds or almond flour

1 lemon, juice and zest

¾ tsp gluten free baking powder

100g butter, melted and cooled slightly


12-cup madeleine tin x 2, preheat the oven to 200°C/400°F/Gas mark 6


Lightly grease the madeleine tin.

Whisk the eggs and sugar together in a bowl until slightly frothy. Gently mix in the remaining ingredients. Leave to stand for 20 – 30 minutes before carefully pouring into the prepared madeleine tin.

Bake for 10 -12 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

2 Responses

  1. Anne Smith
    | Reply

    A really good recipe. Easy to halve the ingredients to make just twelve. I made the batter a few hours in advance and left the batter in the madeleine tin in the fridge so that I could pop in the oven when needed (this could easily be the next day if necessary). They were nice – sweet and lemony – but I feel you could get away with a little less sugar if preferred.

    Just need to make sure the tin is well greased as they are a little difficult to prise away from the moulds.


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