Name: Gluten Free Madeleines
Prep time: 15 min
Cook time: 12 min
Total time: 87 min
Ingredients: 2 Large Eggs; 2/3 cup Granulated Sugar; 1 tsp Pure Vanilla Extract; 1 tbsp Lemon Zest; 1 cup Gluten Free 1-to-1 Baking Flour; 1/2 tsp Baking Powder; 1/8 tsp Salt; 1/2 cup Unsalted Butter, melted and slightly cooled; 1 tbsp Powdered Sugar, for dusting

These gluten free madeleines are soft, buttery, and have that classic shell shape that makes them look fancy even though they’re really simple to make.

If you’ve ever thought madeleines were too tricky to bake gluten free, this recipe will change your mind. They come out golden, light, and just as good as the traditional version.

The batter comes together quickly with basic ingredients you probably already have. A little lemon zest gives them a fresh flavor that pairs perfectly with the buttery richness.

One important step is chilling the batter before baking. That’s what gives madeleines their signature little bump on top. Don’t skip it!

Dust them with powdered sugar and enjoy them warm. They’re perfect with tea, coffee, or just on their own as a snack.

Why You’ll Love This Recipe

Gluten Free and Nobody Will Know – These madeleines taste just like the classic French ones, so you can serve them to anyone and they won’t even realize they are gluten free.

Bright and Buttery Flavor – The combination of melted butter and fresh lemon zest gives these madeleines a rich yet refreshing taste that is honestly hard to stop eating.

That Signature Bump on Top – The chilled batter trick gives you that iconic little hump on the back of each madeleine, making them look like they came straight from a French bakery.

Ready in Under 15 Minutes of Baking – Once your batter is chilled and your oven is hot, these little cakes bake in just 10 to 12 minutes, so you go from pan to plate incredibly fast.

Ingredients

2 Large Eggs
2/3 cup Granulated Sugar
1 tsp Pure Vanilla Extract
1 tbsp Lemon Zest
1 cup Gluten Free 1-to-1 Baking Flour
1/2 tsp Baking Powder
1/8 tsp Salt
1/2 cup Unsalted Butter, melted and slightly cooled
1 tbsp Powdered Sugar, for dusting

How to Make

Step 1

In a large bowl, whisk together the eggs and granulated sugar vigorously for about 2 minutes until pale and slightly thickened. Whisk in the vanilla extract and lemon zest.

Step 2

Sift the gluten free 1-to-1 baking flour, baking powder, and salt directly over the egg mixture. Gently fold in with a rubber spatula until no dry streaks remain. Drizzle in the melted butter and fold until fully incorporated and the batter is smooth and glossy.

Step 3

Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or up to overnight. This is essential for the signature bump on top.

Step 4

Preheat the oven to 375 F. Generously grease a madeleine pan with butter and lightly dust with gluten free flour, tapping out the excess. Spoon about 1 tablespoon of batter into each mold, filling about three-quarters full. Do not spread the batter.

Step 5

Bake for 10 to 12 minutes until the madeleines are golden around the edges and the tops spring back when lightly touched. Immediately turn the pan over and tap to release the madeleines. Dust with powdered sugar and serve warm.

Helpful Tips

Whisk the Eggs and Sugar Until Pale

This step is doing a lot of the heavy lifting for you. Whisk the eggs and sugar together for a full 2 minutes until the mixture turns a pale yellow and looks noticeably thicker. This is what gives your madeleines their light, cake-like texture.

You don’t need an electric mixer for this, but if your arm gets tired, feel free to use one on medium speed. You want the mixture to fall off the whisk in a thick ribbon that holds its shape for a second before disappearing back into the bowl.

If you rush this part or only whisk for 30 seconds, the madeleines will come out dense and flat instead of fluffy and airy.

Sift the Flour Before Folding

Gluten free 1-to-1 baking flour can be clumpy straight out of the bag, and those clumps don’t break up easily once they hit wet batter. Sifting it with the baking powder and salt directly over the egg mixture makes a big difference.

After sifting, use a rubber spatula to fold everything together gently. Think of it like slow, sweeping motions from the bottom of the bowl up and over. Stop as soon as you don’t see any dry streaks.

Overmixing at this stage will knock out all the air you just whipped into the eggs, and your madeleines will turn out flat and tough instead of soft and puffy.

Cool the Melted Butter Before Adding It

You want the butter melted but not hot. If you pour hot butter into the batter, it will deflate all the air you whipped in and can even start to cook the eggs slightly, which gives you a weird texture.

After melting the butter, just let it sit on the counter for about 5 minutes. It should feel warm to the touch, not hot. You can also pour it into a separate bowl to help it cool down faster.

Drizzle it in slowly and fold it in gently. The batter should look smooth and glossy when it’s fully mixed in.

Frequently Asked Questions

How do I keep them from sticking to the pan?

The key is to grease the pan generously with butter and then dust it lightly with gluten free flour, tapping out any excess. Make sure you get into every ridge of the shell molds so nothing sticks.

You can also use a baking spray that contains flour, which makes it even easier. If your pan is nonstick, a light coat of butter alone usually does the trick, but the extra flour adds insurance.