Gluten-Free Madeleines
My friend, Aaron, gave me a madeleine tin as a wedding gift. He’s been harrassing me to make some ever since. After a few months of requesting them in vain, he got so upset he moved to another state. After a few more, he’s now moving to another country.
Now the madeleines are here, unfashionably late, unable to undo the damage done.
This story may be only half true but he did offer me the madeleine tin and I am dedicating this recipe to him. And to all of you madeleine lovers out there.
My favorite part about madeleines is how they spring right back when I touch the little “belly” center with my finger. It’s something I’ve done since I was a child whenever I had a madeleine in front of me.
So dainty, so perfectly sized, so cute.
Makes 24
1/2 cup agave syrup
4 large eggs
7 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
1/4 teaspoon salt
Grated zest of 1/2 lemon
1/2 cup brown rice flour
1/2 cup millet flour
1/2 teaspoon baking powder
Preheat the oven to 375 degrees Fahrenheit. Grease and flour two (12-madeleine) madeleine tins.
Beat the agave syrup with the eggs, butter, vanilla extract, salt and lemon zest in a medium mixing bowl until frothy.
Sift the brown rice flour, millet flour, and baking powder together; whisk them into the liquid mixture.
Spoon the batter into the molds, filling each one a little over halfway. Bake until the edges of the madeleines are browned, about 10 minutes.
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Nadji — 10/09/2010 @ 8:08 pm
Avec tout ce que tu as mis dans ces recettes, elles doivent être délicieuses.
Je note ta version.
A bientôt.
A Canadian Foodie — 10/10/2010 @ 2:54 pm
I am surprised these are not more crumbly. Bravo! They look perfect. What a great treat! I am definitely sending this link to my GF friends.
:)
Valerie
Lucy — 10/10/2010 @ 6:02 pm
I love madeleines, and know just what you mean about their spring! Will definitely keep this in mind when gluten-free baking :)
Cara — 10/10/2010 @ 8:42 pm
Do you think it would turn out well if I subbed dairy free butter (Earth Balance) for the real?
Aaron — 10/10/2010 @ 10:53 pm
Yay! They look exquisite. But now I have to go buy *myself* a madeleine tin.
Dana — 10/11/2010 @ 2:08 am
Hurray for madeleines! My most favorite cookie ever! And gluten-free to boot, what a great recipe!
Fimère — 10/11/2010 @ 2:58 pm
elles sont parfaites ces madeleines et doivent être drôlement succulentes, un bonheur pour les papilles
bonne journée
Nisrine Merzouki — 10/11/2010 @ 11:06 pm
Cara, margarine would work well for this recipe. Let me know if you try it with Earth Balance.
Katie@Cozydelicious — 10/12/2010 @ 12:48 am
I so want a madeleine pan! These are beautiful. And i love the gluten-free recipe – now I can make them for my best friend!
Bria @ West of Persia — 10/13/2010 @ 4:17 am
Beautiful. Makes me want to go out and buy Madeline tins right now.
Nadji — 10/13/2010 @ 7:38 am
Bonne journée et à bientôt.
Caffettiera — 10/13/2010 @ 3:05 pm
I never made madeleines. No madeleine pan as well, I am afraid. Can you suggest some passable substitute? Thanks :)
Rachana — 10/13/2010 @ 4:40 pm
They look so beautiful. Loved this gluten free madeleines.
DavePR — 10/13/2010 @ 6:15 pm
I was a little unfamiliar with Madeleines before now, but they look very good! For the ingredients Kinnikinnick Foods carries GF/DF Brown Rice Flour and a Baking Powder that is also corn free, both in most grocery stores. I'm looking forward to reading future posts!
Eliana — 10/15/2010 @ 2:48 pm
These look picture perfect. It's incredible how such a simple cookie can be so satisfying.
adventuresomekitchen — 12/12/2010 @ 3:18 pm
Now I have to figure out how to pack my madeleine tin! So excited to read this- it was on my list to figure out since I liked the cornflour ones I made so much! These look lovely!