Gluten-free Madeleines

This story starts a ways back when I first started working in a kitchen.  I was able to try things that I had only heard of, or in some cases had never heard of.  I had heard of madeleines.  I think they were in one of the Transporter movies.  I had no idea what they were.  Then one day I was setting up a dessert platter, and the chef handed me a couple of boxes.  Madeleines, one orange, and one chocolate.  I got the tray set up, and once I finished I took a bite of one of the orange ones.  Tender, and cakey, but with a little more chewiness, almost like a cookie.  I wanted to make them, almost instantly.  Once I went gluten-free my quest to make them went into high-gear. Sort of.  I have had a bit of adversity as far as baking goes.  I destroyed my mixer trying to make focaccia, and that kind of killed my baking ambitions.    Then for Christmas I got a new mixer, and it is a damn good one.   image
I decided that I should do something that I have been wanting to make for a while.  The other day I ran across the Gluten-free Girl’s post about honey spice madeleines, and they looked and sounded so good I had to try them!  First, I needed a madeleine pan, of course.

I decided that I wanted to make more than 12 so I doubled the recipe from her post.  I made a few other slight modifications based on what I had at hand.

The dry ingredients should be mixed together in a bowl, and set aside.

210 grams  gluten-free all purpose flour (1 and 1/3 cup, I did the math so you don’t have to!)

1 1/2 tsp xanthan gum

1 tsp baking powder

1 tsp ground ginger

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp kosher salt

a few grinds of fresh black pepper

The wet ingredients go in your mixing bowl.

2/3 cup sugar

finely grated zest of one orange

4 large eggs at room temperature

1/4 cup honey

2 tsp vanilla extract

12 T butter, melted and cooled

Put the sugar and orange zest in the bowl of your stand mixer, and mix together until the sugar is scented with the orange zest.  The add the eggs one at a time with the mixer running on medium high, until the eggs have lightened in color and are nice and fluffy.  Add the vanilla and the honey while mixing on low.  Then fold the dry ingredients into the wet very gently using a rubber spatula.  Resist the urge to use your mixer for this part, you’ll overbeat the eggs, and just have a mess.  Once the dry ingredients are folded in, mix in the butter.

Now, cover the batter and put it in the fridge, and leave it there for a couple of hours.

Once that is done pre-heat your oven to 400F and, prepare your pan.  Mine was non-stick so I didn’t really need to do a lot.  I sprayed a paper towel with Pam, and wiped the molds.  Then I spooned the batter into each mold.  I had a bit of a hard time judging how much needed to go into the molds, but I did my best.  Remember, they will puff up quite a bit, so don’t go crazy.  Pop them in the oven, and eight minutes or so later they will be golden brown.  My first ones went a little longer, and a couple got too done.  They still taste good though.  Pop them out of the pan, and onto a cooling rack.  While they are still a bit warm dust them with a little powdered sugar.  They are so good!


I hope you all have a Happy and safe New Years, and with a little luck 2011 will be an even better year than 2010!


5 responses

  1. I was trying to picture what these were as I began to read but of course I recognize them from your photo! Had no idea they could be made gluten free. Great to know. Will try them using your adapted recipe. Thanks!

    December 31, 2010 at 6:25 am

  2. Amy

    Good job, babe! Very tasty! …and you’d never know they were GF!

    January 4, 2011 at 12:54 pm

  3. These look wonderful. I have been thinking about making madeleines. I love the honey in this recipe. Sounds like I need to get myself a madeleine pan!

    January 15, 2011 at 9:55 am

    • thepantryraider

      Everyone should have a madeleine pan! They did turn out very nice. I really didn’t need to make 2 dozen though. They were very rich. Obviously since you’re not gluten-free you are free to use whatever flour you want, and skip the xanthan gum.

      January 15, 2011 at 10:12 am

  4. Oh, these look really good! I need to try my hand at those! 🙂 So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from

    April 15, 2013 at 8:00 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s