Gluten Free Madeleines

Recipe Ingredient Notes

Gluten Free Flour: I tested my gluten free madeleine recipe with my own gluten free flour blend, King Arthur Measure for Measure, and Bob's Red Mill 1-1 (Blue Bag). While all three blends work in the recipe overall, King Arthur Measure for Measure produces the most beautiful "bump" on the madeleines and give them their signature melt-in-your-mouth texture. The flours used in testing these little cakes do contain xanthan gum.

Cornstarch: I like to add a little cornstarch to my madeleine batter. It helps create a softer, more tender texture.

Eggs: Eggs are an essential ingredient when baking gluten free madeleines. The proteins in eggs help set the batter as it bakes, giving madeleines their signature domed shape and delicate, spongy texture. Eggs also add moisture and contribute to the golden color. Make sure the eggs are at room temperature.

Milk: Adding a little milk to madeleine batter creates a moist, tender crumb and a lighter texture. It also brings a touch of richness and balances the flavor. I’ve tested this recipe with both whole milk and almond milk, and both work equally well.

Lemon Zest: Lemon zest adds a bright, fresh flavor to madeleines, balancing their buttery richness with a subtle citrus aroma.

Tools needed to make Gluten Free Madeleines

I tried my best to make this gluten free madeleine recipe very easy and approachable. But you will need a few kitchen tools to successfully make this recipe.

• Digital Kitchen Scale: a digital kitchen scale is a must-have to make this recipe (or any of my recipes).
• Madeleine Pan: A madeleine pan is a baking mold designed specifically for making madeleines. It has individual shell-shaped cavities that give madeleines their signature scalloped pattern on one side and a domed, or “belly,” shape on the other. I recommend buying two pans. This will baking madeleines a lot easier.
• Stand Mixer or Electric Handmixer: I like using an electric stand mixer fitted with the whisk (balloon) attachment.
• 1 Tablespoon Cookie Scoop: While testing this madeleine recipe I realized using a 1 tablespoon cookie scoop is perfect for portioning out the madeleine batter. Using a scoop ensures consistency and helps avoid overfilling, which can lead to unevenly baked madeleines.

You will also need a pastry brush, a flexible spatula, a Microplane Grater (for the lemon zest), and a cooling rack.

What are Madeleines?

Madeleines are small, shell-shaped sponge cakes with a delicate, buttery flavor and a light, fluffy texture. Originally from France’s Lorraine region, they’re made with a simple batter of eggs, sugar, flour, and butter, often flavored with lemon zest or vanilla. Baked in a special pan, they have a characteristic ridged pattern on one side and a “belly” or “hump” on the other.

This “belly” is a hallmark of a well-made madeleine and forms due to temperature differences during baking. Chilling the batter before baking and using a hot oven causes the cold batter to rise quickly, creating the signature dome. The hump indicates a light, airy texture inside—a sign of success in madeleine baking.

Gluten Free Madeleine Batter

The key to madeleine batter is to ensure all the ingredients are at room temperature. I like to place the eggs in some warm water for 10-15 minutes before weighing out the amount needed. Warming the milk in the microwave for 10-15 seconds ensures it blends smoothly with the other ingredients.

1. In a small bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside until needed.
2. In a microwave-safe bowl, carefully melt the unsalted butter. Allow it to cool for a few minutes (this can also be done in a small saucepan on the stove). Set aside.
3. In the bowl of your stand mixer, combine the granulated sugar and lemon zest. Use your fingers or the back of a spoon to rub the zest into the sugar. This will release the oils, enhancing the lemon flavor and giving the gluten-free madeleines a subtle lemony taste.
4. Next, crack two eggs into a small bowl and whisk them together. Use a kitchen scale to measure out 80 grams of eggs. Be sure to tare (zero out) the scale with the empty bowl or container before weighing. You can store the leftovers for an egg wash in the fridge for up to 5 days.
5. Add 80 grams of eggs to the lemon sugar, along with the vanilla extract. At a medium high speed whisk the eggs and sugar together until the mixture becomes pale, thick, and nearly doubles in volume.

6. Turn off the mixer and remove the bowl from the stand mixer. Add the sifted dry ingredients in two additions, carefully folding them into the egg mixture with the whisk attachment or a regular whisk.
7. Using a flexible spatula, scrape down the sides of the mixing bowl to ensure everything is combined with no pockets of flour.
8. Retrieve the melted, cooled butter and add it to the madeleine batter little by little, folding it in with a whisk to ensure it’s fully combined. This may appear tricky in the beginning.
9. Add the room-temperature milk to the batter. Carefully whisk until the batter is smooth.
10. Scrape down the sides of the bowl, then cover the batter with plastic wrap.
11. Place the gluten free madeleine batter in the fridge for at least one hour. (This step is essential and non negotiable)

Baking Gluten Free Madeleines

Before baking the madeleines, it's important to prepare the pans. I like to do this while the batter is chilling. My preferred method is to brush the pans with melted butter, which gives the madeleines a beautiful golden-brown color. While you can also use non-stick cooking spray or a combination of melted butter and flour, I found that the butter alone produces the best results. Using butter and a dusting of gluten-free flour can leave an odd aftertaste, so I recommend sticking with just melted butter for the best flavor and appearance.

1. Preheat the oven to 400°F.
2. Melt about 30-40 grams of unsalted butter and let it cool slightly. Use a pastry brush to coat each cavity of the madeleine pans with a thin layer of melted butter, making sure to cover all the grooves for easy release and even browning.
3. Place the prepared madeleine pans in the freezer to help the butter set. This can improve the madeleines’ rise.
4. Once the oven is fully preheated, retrieve one prepared madeleine pan from the freezer and the madeleine batter from the fridge.
5. Using a small cookie scoop (I use a 1-tablespoon scoop), place one scoop of madeleine batter into each cavity.
6. Place the pan in the preheated oven and bake for 6 minutes at 400°F. Then, without opening the oven door, drop the temperature to 365°F and continue baking for 4 more minutes, or until the edges are golden brown and the centers have puffed up with a dome. The madeleines should spring back when gently pressed on top, and a toothpick inserted into the center should come out clean.
7. Remove the madeleine tin from the oven and place it on a cooling rack. Allow the madeleines to cool in the pan for 2 minutes before removing them. I like to place the baked madeleines with their ridged side down to avoid smushing their bellies.
8. When baking the second pan of madeleines, make sure to reheat the oven to 400°F and bake as directed. If you only have one madeleine pan, allow it to cool for a few minutes, wash it with warm soapy water, dry it completely, and prepare the pan as directed.

Serving & Storage

Madeleines are best when freshly baked and still slightly warm. Dust them with powdered sugar and enjoy with a cup of coffee.

If you have leftovers, store gluten-free madeleines in an airtight container at room temperature, where they’ll stay fresh and soft. For longer storage, madeleines freeze well. Place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to a month. To serve, let them thaw at room temperature or warm them in the oven for a few minutes to restore their freshness.

Unbaked madeleine batter can be stored in the fridge for up to 2 days, making it a great make-ahead option. When you're ready to bake, simply scoop the chilled batter into the prepared pans and bake as usual. If the batter has thickened too much, gently stir it to loosen it before filling the pans.