I tried about 5 Gluten Free Madeleines recipe variations before I finally got them right, the trick is to be patient, these little beauties love to relax before being baked! I love the fact that they have a laid back French attitude! I eventually settled for a recipe by Michel Roux Jr. and adapted it with a few tweaks to be a Gluten Free version.
I remember making a batch of these for a couple of friends I was having over, one of the friends happened to be Mel, from Le Coin de Mel…in hindsight I could have baked a less stressful bake given the fact that Mel is French and was well rehearsed in the art of making Madeleines.
On the plus side she offered to photograph them for me, so you’ll be forgiven for thinking that these are my high quality images but nope this was all Mel’s handy work!
One super tip Mel gave me was to rest your Madeleines batter for an hour and a half – yes really, that long, so I’m going to attempt mine again with a longer resting period, these were only rested 30mins.
UPDATE: Oh-my-goodness, you MUST rest them for as long as Mel recommends, they are so much better. the rise is better, the crumb and aeration is better. I would take more up-to-date photo’s but I love Mel’s photos so much I don’t want to replace them. Maybe nest time I bake them I’ll just add one of my new photos so you can see the difference. Watch this space!
How many Madeleines does this recipe make?
This recipe is for 12-14 Madeleines but be warned, when your back is turned they have a habit of mysteriously disappearing from the cooling rack so I’ve learnt to make double, sometimes triple the amount just so that I get a look in too! Sadly these do not keep well but given the previous sentence I can’t imagine you’d have any left for another day!
If you hadn’t realised, you can adjust my recipes two ways.
- click on the number or portions/cakes and change it to the number you want
- click on the handy up-scale recipe buttons x2 / x3 to get double or triple the quantities.
The History of Madeleines
I love to research old and traditional bakes and I always forget the history behind Madeleines. This is probably due to the fact that the origin of the Madeleine is a bit of a mystery. Some believe it originates in Lorraine in France and is linked to the household of a Duke where a cook named Madeleine was instrumental in the baking of the treats.
Another version links the little cakes to the French Royal household and a third describes a little girl called Madeleine on pilgrimage from Spain who came across the cakes on her journey and returned to Spain with the French recipe.
Whichever story you believe, the Madeleine is a popular snack in France to this day still and the English have adopted the recipe and made it their own.
Can I make these Madeleines Dairy Free?
Yes you most certainly can. I’d recommend using a dairy free alternative that has the highest fat content so you can still achieve the nutty burnt butter to coat the madeleine tin. I know this is possible as I have done the very same with my Roast Banana Buns [see below for image and link]
Can I make egg free/vegan Madeleines?
I have not tried this recipe with a straight swap for a vegan alternative to eggs (I normally use a flaxseed egg) however, I have made English Lavender Madeleines – a free from treat. If you do try to make this with an egg alternative I’d love to know how you get on so please do pop back and let me know or tag me @glutarama on social media
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Other delicious Gluten Free Baking Ideas
I’ve taken the liberty of adding a link to a bumper recipe collection at the bottom of this page – my 20 Gluten Free Desserts and Puddings but here are some other recipe ideas to get your teeth stuck into.
Easy Gluten Free Madeleines Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
- 2 egg(s)
- 100 g caster sugar
- 100 g gluten free plain flour
- 1 lemon juice and zest
- 1 tsp baking powder
- 100 g butter melted and cooled
- Brush the Madeleine tin with melted butter (if you want a real authentic nutty taste you can melt a knob of butter in a pan until it just starts to change colour) dust tray with flour and tap off excess.
- Whisk together the eggs and sugar in a bowl until frothy and light.
- Add your cooled butter and whisk again until thoroughly incorporated
- Add the flour and lightly fold in with the whisk
- Finally, add the lemon juice and zest and leave the mixture for 1.5hrs … be patient!NOTE: you can leave these in the fridge if its a hot day, or simply leave on the side in the kitchen, just remember to cover it to prevent flies…or naughty finger dipping!
- Set your oven to 180°C | 160°C fan | 350°F | Gas 4
- Fill the Madeleine tin to the top of each mould.
- Bake for 10mins and enjoy the wonderful smells that emit from your oven!
- Either allow to cool for later or eat while still warm – utter bliss!
I cannot stress how important it is to leave this mixture for at least 30mins it makes a huge difference and can literally lead to the rise or fall of your Madeleine’s.
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