Gluten-Free Madeleines

  • Yield 1 dozen

This is a tasty and light glueten-free dessert.


-- Melted butter substitute for coating
5 -- free-range eggs
1/2 cup beet sugar
1/2 cup butter substitute, melted
1 teaspoon gluten-free vanilla extract
-- Zest of 1 lemon or orange
1 1/2 cups gluten-free all-purpose flour
1/4 teaspoon xanthan gum
1 teaspoon baking powder
-- Confectioners' sugar


  1. Preheat the oven to 400F.  Coat the madeleine pans generously with melted butter.  Beat the eggs in a bowl until light yellow in color.  Add the sugar, 1/2 cup butter, the vanilla and lemon zest and mix well.  Mix the flour, xanthan gum and baking powder together in a bowl.  Add the egg mixture and mix well; do not overmix.  Place about 1 tablespoon batter into each madeleine mold.  Bake for 8 to 12 minutes or until light golden in color.  Turn out and cool.  Dust with confectioners' sugar.

Recipe reprinted with permission from Nutrition Balance for Life’s Ready, Set, Eat! (Dallas, Texas, 2011).




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