Gluten and Dairy Free Lemon Madeleines

Truly the perfect cookie sized little cake. Not too sweet and so light and soft- these are little bright bites of lemony perfection. The texture of a madeleine is something I didn’t think was possible to achieve with gluten-free flour, I was wrong. A few small adjustments to a traditional recipe and these gluten-free, dairy-free madeleines are delightful.

Notes on ingredients

• Flour: a 1:1 all-purpose gluten-free flour mix is perfect for these. For this recipe, I actually prefer the President’s Choice Gluten Free All Purpose Flour mix because the corn flour makes it a bit lighter than some of the other options. But any mix with xanthan gum should do just fine.
• About salt and vegan butter: this is tough. You need some salt in the recipe to offset the sugar and highlight the lemon, but unlike traditional butter, vegan butters don’t really come in unsalted options. Because I used Earth Balance in this recipe which I find particularly salty, I’m recommending adding just a pinch of salt (which I would measure as about 1/8 of a teaspoon)
• The texture of your batter: don’t worry if it breaks a little when you add the lemon. It will all come together in the end.

Gluten and Dairy Free Lemon Madeleines

Recipe by ErinCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 3/4 cup all-purpose 1:1 gluten-free flour

• 1/4 tsp baking powder

• 1/8 tsp or just a pinch of salt

• 2 eggs, room temperature

• 1/2 cup sugar

• zest of 2 lemons

• 1/2 cup vegan butter melted and cooled to room temperature (I used Earth Balance)

Directions

• In a medium bowl, combine dry ingredients (flour, baking powder, salt) and set aside.
• Using your stand mixer with the whisk attachment, beat the eggs, sugar and lemon zest on medium-high. You want this to be nice and thick so a ribbon forms and folds onto itself then you lift the whisk out of the bowl.
• On low speed or using a whisk by hand, gently add in the dry ingredients and mix to combine. Then add the vegan butter the same way.
• Cover the bowl with plastic wrap and refrigerate for at least 30 mins.
• Preheat your oven to 400 degrees. Using your vegan butter, butter and flour a madeleine pan. Fill each cavity 3/4 full with batter and bake on the middle rack of your oven for 8-10 minutes. You want them to be lightly golden. Remove from the pan and cool completely on a wire rack. Repeat with remaining batter.
• When madeleines have completely cooled, sprinkle with powdered sugar before serving. These are best the day they are made, but last up to three days in a sealed container.

Notes

• Source: recipe is very slightly modified from Ricardo Cuisine.