Gluten-Free Vanilla Madeleines with Almond
Delicate French almond madeleines made without gluten, enriched with vanilla bean and lemon zest. Soft, tender crumb from a blend of gluten-free flour and ground almonds, with betterack fiber for structure. Baked until golden in a mold, then dusted with powdered sugar.
Ingredients
- 7 tbsp butter, softened
- ½ cups sugar, granulated
- 1 pinch salt
- 2 whole vanilla bean, split lengthwise, seeds extractedvanilla extract1 teaspoonFull guide →
- 2 whole eggs
- ½ whole organic lemon, zest finely grated and juice 1 teaspoonregular lemon1:1
- ½ cups gluten-free flour, Schär brandall-purpose flour1:1adds gluten
- 2 oz ground almonds, blanchedadditional gluten-free flour1:1tree_nuts-freeFull guide →
- ½ teaspoon Fibrexpsyllium husk0.5 teaspoonconf:3
- ¼ teaspoon baking powder
- powdered sugar, for dusting
Instructions
- 1
Combine softened butter, sugar, salt, and vanilla bean seeds in a large bowl using an electric mixer with whisk attachment.
- 2
Beat in eggs, lemon zest, and lemon juice until combined.
- 3
In a separate bowl, mix gluten-free flour, ground almonds, Fibrex, and baking powder.
- 4
Fold dry ingredients into the wet mixture until combined.
- 5
Fill prepared madeleine mold cavities with batter using a spoon.
- 6
Bake in the lower third of a preheated oven until golden, about 20 minutes.
- 7
Remove from oven and let cool slightly in the mold.
- 8
Turn out madeleines onto a wire rack to cool completely.
- 9
Dust with powdered sugar before serving.
Tips
Use a madeleine mold with prepared cavities (buttered or non-stick spray) for even baking and easy release.
Fibrex (sugar beet fiber) adds dietary fiber and helps bind the gluten-free batter; if unavailable, omit or substitute with additional ground almonds in small quantity.
Do not overmix after adding dry ingredients to avoid developing the batter and toughening the crumb.
Baking in the lower third of the oven encourages even browning and prevents over-drying.
Madeleines are best served the day of baking while still tender.
Good to Know
Cover in an airtight container at room temperature for up to 2 days. Do not refrigerate as this accelerates staling.
Batter can be prepared up to 2 hours ahead and refrigerated, covered. Fill molds just before baking.
Dust with powdered sugar just before serving. Serve at room temperature as an accompaniment to tea or coffee.
Common Mistakes
Do not overmix the batter after adding dry ingredients to avoid tough, dense madeleines.
Do not overbake; check doneness at 18 minutes to prevent dry centers.
Do not skip the resting period in the mold; this allows the shell to set properly for clean removal.
Do not store uncovered; exposed madeleines dry out quickly due to their small size and high surface area.