Madeleines (Gluten-Free)

These gluten-free madeleines are very tasty. With a hint of coconut flavor, they are amazing!! Ideal to serve along with a tea or coffee.

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Many madeleines in a white plate.

About this recipe

I always liked madeleines and tried to make the best gluten-free version recipe.

In this recipe, I gave them a twist and incorporated coconut flour. You have to be careful with coconut flour because the flavor is very invasive and also makes the cookies very crispy.

Many madeleines in a white plate, and two madeleines on the side.

Ingredients

  • Buckwheat flour: gives texture to the cookies.
  • Coconut flour: gives an amazing coconut flavor and adds texture. Be careful with this flour, because the flavor is very invasive and tends to make the cookies very crispy. I always use it in small amounts.
  • Corn starch: keeps the madeleines soft.
  • Sugar: granulated sugar.
  • Butter: unsalted butter. If you have salted butter don’t add salt to the recipe.
  • Egg: room temperature egg is better.
  • Milk: whole milk. I haven´t tried to make the recipe with almond milk.
  • Vanilla extract: add flavor.
  • Baking powder: leaving agent.
  • Pinch of salt: enhance flavors.
Madeleines ingredients.

How to make madeleines

Melted the butter in the microwave and set it aside.

Whisk together buckwheat flour, coconut flour, corn starch, baking powder, and salt in a small bowl.

In a medium bowl beat the eggs with the sugar and vanilla extract at high speed for 3 minutes.

Add the melted butter and the milk and beat a little more.

Gradually add the flours to the wet ingredients and mix well with a rubber spatula.

Let chill the dough for at least 1 hour in the fridge.

Preheat the oven to 425F (220°).

Spray or lightly oil a madeleine pan.

Pour the mixture and fill the madeleine pan ¾ full, dividing the mixture as evenly as possible.

Cooked for 10/12 minutes or until golden brown. After 4 minutes lower the temperature to 350F.

Be careful because it is very easy for the madeleines to burn, they have to be barely golden.

Let cool before removing.

Many madeleines on a white surface.

Storing

Madeleines can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating or microwave them for about 20 seconds.

Many madeleines in a white plate.

Gluten Free Madeleines

Josefina Almond Yes
These gluten-free madeleines are very tasty. With a hint of coconut flavor, they are amazing!! Ideal to serve along with a tea or coffee.
Prep Time 15 mins
Cook Time 10 mins
Resting time 1 hr
Total Time 1 hr 25 mins
Course Cookies
Servings 18

Ingredients
  

  • 3/4 cup coconut flour (70gr)
  • 3 tablespoon buckwheat flour (30gr)
  • 1/2 cup corn starch (60gr)
  • 1 teaspoon baking powder
  • 1/2 cup granulated sugar (100gr)
  • 1/2 cup and 1 tablespoon butter (130gr)
  • 2 eggs
  • 1/4 cup milk (60ml)
  • 1 teaspoon vanilla extract
  • Pich of salt

Instructions
 

  • Melted the butter in the microwave and set aside.
  • Whisk together buckwheat flour, coconut flour, corn starch, baking powder, and salt in a small bowl.
  • In a medium bowl beat the eggs with the sugar and vanilla extract at high speed for 3 minutes.
  • Add the melted butter and the milk and beat a little more.
  • Gradually add the flours to the wet ingredients and mix well with a rubber spatula.
  • Let chill the dough for at least 1 hour in the fridge.
  • Preheat oven to 350F (180°)
  • Spray or lightly oil a madeleine pan.
  • Pour the mixture and fill the madeleine pan ¾ full, dividing the mixture as evenly as possible.
  • Cooked for 10/12 minutes or until golden brown.
  • Let cool before removing.
Keyword Madeleines (Gluten free)


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