Gluten Free Madeleines



  • For batter:
  • 3 eggs
  • ¾ cup sugar
  • ¼ cup milk
  • 1.5 cups gluten free flour (Trader Joes All-Purpose GF flour is what I used), plus extra for dusting madeleine molds.
  • ½ tablespoon baking powder
  • 1 cup butter, melted, plus about 2 tablespoons for brushing madeleine molds.
  • For glaze:
  • ½ cup powdered sugar
  • 2 tablespoons orange juice (freshly squeezed is best, but may substitute store bought)


  1. In large mixing bowl whisk together eggs and sugar until lightly frothy. Add milk and whisk to combine. Add baking powder and flour and whisk until batter is smooth. Drizzle melted butter into the batter and whisk until incorporated.
  2. Cover with plastic wrap and chill batter at least 1 hour and up to overnight.
  3. Prepare madeleine pan by brushing with melted butter and dusting with additional flour.
  4. Preheat oven to 450 degrees.
  5. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full.
  6. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set.
  7. While madeleines are baking, whisk together powdered sugar and orange juice in a small bowl. Set aside.
  8. When madeleines have finished baking, remove from oven and whack madeleine pan onto hard surface to remove cookies (I knock them onto a rimmed baking sheet).
  9. Transfer to wire baking rack to cool, hump side up. Let set for about 5 minutes or until cookies are room temperature.
  10. Next, dunk the hump-side of the cooled madeleines into the glaze. Transfer, glaze side up, back to wire rack. Place wire rack, with madeleines, inside a rimmed baking sheet.
  11. Insert baking sheet with glazed madeleines into 450 degree oven for an additional 1 minute, or until glaze begins to bubble. Allow to cool again on cooling rack before serving.
  12. Makes enough for 24 madeleines (2 batches if using a 12-cookie madeleine mold).


High temperature is required to achieve the classic madeleine hump. You must use a TIN mold, not a dark or non-stick mold. The madeleines will burn at this temperature if using a dark/non-stick pan. That being said, make sure to generously butter and flour your tin to avoid sticking.


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