These gluten-free madeleines are super tasty. With a hint of coconut flavor, they are amazing!! Ideal to serve along with tea or coffee.
Jump to Recipe![Many madeleines in a white plate.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-1.jpg)
About this recipe
Gluten-free madeleines are super soft, moist, and tasty!! This recipe has a particularity, and that is that it has coconut flour which gives the mini cakes a special flavor.
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 seem from above.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-2.jpg)
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 seen from above.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-ingredients.jpg)
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.
![Glass bowl with sugar, whites, and egg yolk on a white surface.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-process-1-rotated.jpg)
![Plate with flour is about to be poured into a glass bowl with a white liquid.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-process-3.jpg)
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.
![Glass bowl with a mixture in process and a rubber spatula.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-process-4-rotated.jpg)
![Silicone madeleine pan, some holes with dough, and a spoon with dough on the side.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-process-5-rotated.jpg)
Cooked for 10/12 minutes or until golden brown. After 4 minutes lower the temperature to 350°F.
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 seen from above.](https://almondyes.com/wp-content/uploads/2022/05/Madeleines-3.jpg)
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.
For more tea-time recipes…
![A financier on a white surface. Many financiers are in the background.](https://almondyes.com/wp-content/uploads/2022/11/Financiers-1-683x1024.jpg)
![Thumbprints cookies on a white surface.](https://almondyes.com/wp-content/uploads/2022/05/Thumbprint-cookies-2-683x1024.jpg)
![Many madeleines in a white plate.](http://almondyes.com/wp-content/uploads/2022/05/Madeleines-1-500x500.jpg)
Gluten-Free Madeleines
Ingredients
- 1/2 cup and 1 tablespoon butter (127gr)
- 3/4 cup coconut flour (70gr)
- 3 tablespoon buckwheat flour (30gr)
- 1/2 cup corn starch (60gr)
- 1 teaspoon baking powder
- Pinch of salt
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Melted the butter in the microwave and set aside.
- Whisk together coconut flour, buckwheat 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 flour 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 350°F. Be careful because it is very easy for the madeleines to burn, they have to be barely golden.
- Let cool before removing.
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