Sub by weight arrowroot starch or more sweet rice flour. Tapioca starch makes the cookies extra light and floofy.Sub by weight cassava flour or a GF AP blend such as Bob's Red Mill 1 to 1. Sweet rice flour helps hold the dough together and lends a neutral flavor, like all-purpose.Sub by weight millet, buckwheat, teff, or chestnut flour. Gluten-free oat flour helps fluff up the dough and it adds a touch of earthy flavor.For nut-free, use tiger nut flour or millet flour. Sub by weight almond meal, hazelnut flour, or another ground nut or seed flour. Blanched almond flour adds tenderness, protein structure, and nutty flavor.Baking powder leavens the dough, and salt sharpens the flavor.Ī trio of gluten-free flours from Bob's Red Mill, plus tapioca starch, gives these madeleines the most dreamy texture:.Eggs fluff up the batter and bake these into little pillows that fall somewhere between cake and cookies.But if you don't have any on hand, sub vanilla paste or extract added with the eggs. This is the place to splurge on a real vanilla bean! I like to order them online in bulk since they're much more affordable than getting one at the grocery store. Vanilla bean cooked with the butter adds rich, floral flavor.For refined sugar-free, sub coconut sugar or maple sugar by weight. I used organic granulated sugar which has a golden hue, but any granulated sweetener should work. Straus, Kerrygold, and Vermont Creamery are all great choices! For dairy-free, use a good-quality vegan butter such as Miyoko's – I *think* it will work for browning too! I find that European-style butter with a butterfat content of 82% or higher works the best for browning. Butter, cooked until golden, moistens the dough and gives these cookies big buttery flavor.These gluten-free madeleines use just a handful of ingredients that you probably already have on hand: INGREDIENTS: gluten-free flours (almond flour, sweet rice flour, oat flour, tapioca starch), sugar, eggs, baking powder, vanilla, salt Ingredients & Substitution Suggestions

Or try the lemon variation, which adds fresh, zippy flavor. These flavors go especially well with chocolate for chocolate-dipped madeleines. Here it really makes the madeleines sing with cozy caramel notes that pair with delicate almond and vanilla. I love brown butter in all kinds of recipes including gluten-free brown butter chocolate chip cookies and gluten-free apple cake.

Cooked until golden and caramelized, with a little vanilla bean if you have some on hand, brown butter adds big flavor and a lovely vibrant hue. The key to madeleines' flavor is brown butter. And as a bonus, the new version bakes up with little humps, the hallmark of 'good madeleines' by French standards.

I've streamlined the method to make these almond flour madeleines quicker and easier to get in and out of the oven and into your face, no dough chilling required now. The protein structure, fine grind, and delicate flavor make cakes floofy, tart crust tender, scones pillowy, and crepes lacy. You know I'm a big fan of blanched almond flour in gluten-free baking. I wanted to share a more classic GF madeleine recipe here on TBG, so I tweaked the flours to complement the flavors of brown butter and vanilla, keeping the almond flour, and using earthier oat flour in place of millet. That recipe uses tangerine zest and juice to make them pop with flavor, as well as almond and millet flours, which both pair nicely with citrus. I've adapted this recipe from the one in my cookbook Alternative Baker. But I've also included a couple of favorite variations: gluten-free lemon madeleines and chocolate-dipped madeleines. These GF madeleines bake up with crispy edges and tender middles redolent with vanilla bean brown butter (more on this below!) They're dreamy served warm from the oven dusted with powdered sugar alongside a cup of tea or coffee. Just heat the butter until it turns golden and smells nutty, whisk together the ingredients (simple ones that you likely already have in your pantry), butter your madeleine pan, scoop the dough in, and bake!īetween your fragrant kitchen and the fancy cookies you just made, you'll feel like you just stepped into a posh Parisian patisserie. But the truth is – madeleines are actually incredibly easy to make! At least, this almond flour madeleine recipe is. When I shared a clip of behind-the-scenes GF madeleine making the other day, my friend commented, 'Those are hard to make!' I used to feel the same way. Thanks to Bob's Red Mill for sponsoring this post! All opinions are my own. They may look fancy, but they're actually super simple to make in under an hour.Įnjoy them dusted with powdered sugar, dipped in chocolate, or flavored with lemon zest and coated in a lemony glaze. Gluten-free madeleines get big flavor from brown butter, vanilla, and almond flour.

Merry madeline cookie