• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Cookies, Brownies, and Bars / cookies

    Gluten-Free Madeleines

    Published May 7, 2022

    Jump to Recipe Print Recipe

    Gluten-free madeleines get big flavor from brown butter, vanilla, and almond flour. They may look fancy, but they're actually super simple to make in under an hour.

    Enjoy them dusted with powdered sugar, dipped in chocolate, or flavored with lemon zest and coated in a lemony glaze. Thanks to Bob's Red Mill for sponsoring this post! All opinions are my own.

    five GF madeleines on a plate with different toppings (chocolate, lemon glaze, and powdered sugar), one with a bite taken out to show the spongey interior

    When I shared a clip of behind-the-scenes GF madeleine making the other day, my friend commented, "Those are hard to make!" I used to feel the same way. But the truth is – madeleines are actually incredibly easy to make! At least, this almond flour madeleine recipe is.

    Just heat the butter until it turns golden and smells nutty, whisk together the ingredients (simple ones that you likely already have in your pantry), butter your madeleine pan, scoop the dough in, and bake!

    Between your fragrant kitchen and the fancy cookies you just made, you'll feel like you just stepped into a posh Parisian patisserie.

    These GF madeleines bake up with crispy edges and tender middles redolent with vanilla bean brown butter (more on this below!) They're dreamy served warm from the oven dusted with powdered sugar alongside a cup of tea or coffee. But I've also included a couple of favorite variations: gluten-free lemon madeleines and chocolate-dipped madeleines.

    wide shot of three almond flour madeleines on a plate with different toppings and a cup of tea

    Almond Flour Madeleines

    I've adapted this recipe from the one in my cookbook Alternative Baker. That recipe uses tangerine zest and juice to make them pop with flavor, as well as almond and millet flours, which both pair nicely with citrus.

    I wanted to share a more classic GF madeleine recipe here on TBG, so I tweaked the flours to complement the flavors of brown butter and vanilla, keeping the almond flour, and using earthier oat flour in place of millet.

    You know I'm a big fan of blanched almond flour in gluten-free baking. The protein structure, fine grind, and delicate flavor make cakes floofy, tart crust tender, scones pillowy, and crepes lacy.

    I've streamlined the method to make these almond flour madeleines quicker and easier to get in and out of the oven and into your face, no dough chilling required now. And as a bonus, the new version bakes up with little humps, the hallmark of "good madeleines" by French standards.

    madeleines on a plate being sprinkled with powdered sugar in a dreamy bokeh

    Brown Butter = Madeleine Bliss

    The key to madeleines' flavor is brown butter. Cooked until golden and caramelized, with a little vanilla bean if you have some on hand, brown butter adds big flavor and a lovely vibrant hue.

    I love brown butter in all kinds of recipes including:

    • GF brown butter chocolate chip cookies
    • GF apple cake
    • GF macaroons
    • brown butter granola
    • financiers

    Here it really makes the madeleines sing with cozy caramel notes that pair with delicate almond and vanilla. These flavors go especially well with chocolate for chocolate-dipped madeleines. Or try the lemon variation, which adds fresh, zippy flavor that smacks of the most divine lemon bars.

    ingredients for almond flour madeleines

    Ingredients & Substitution Suggestions

    These gluten-free madeleines use just a handful of ingredients that you probably already have on hand:

    • Butter, cooked until golden, moistens the dough and gives these cookies big buttery flavor. I find that European-style butter with a butterfat content of 82% or higher works the best for browning. Straus, Kerrygold, and Vermont Creamery are all great choices! For dairy-free, use a good-quality vegan butter such as Miyoko's – I *think* it will work for browning too!
    • Sugar gently sweetens the cookies. I used organic granulated sugar which has a golden hue, but any granulated sweetener should work. For refined sugar-free, sub coconut sugar or maple sugar by weight.
    • Vanilla bean cooked with the butter adds rich, floral flavor. This is the place to splurge on a real vanilla bean! I like to order them online in bulk since they're much more affordable than getting one at the grocery store. But if you don't have any on hand, sub vanilla paste or extract added with the eggs.
    • Eggs fluff up the batter and bake these into little pillows that fall somewhere between cake and cookies.
    • Baking powder leavens the dough, and salt sharpens the flavor.

    Flours for GF Madeleines

    A trio of gluten-free flours from Bob's Red Mill, plus tapioca starch, gives these madeleines the most dreamy texture:

    • Blanched almond flour adds tenderness, protein structure, and nutty flavor. Sub by weight almond meal, hazelnut flour, or another ground nut or seed flour. For nut-free, use tiger nut flour or millet flour.
    • Gluten-free oat flour helps fluff up the dough and it adds a touch of earthy flavor. Sub by weight millet, buckwheat, teff, or chestnut flour.
    • Sweet rice flour helps hold the dough together and lends a neutral flavor, like all-purpose. Sub by weight cassava flour or a GF AP blend such as Bob's Red Mill 1 to 1.
    • Tapioca starch makes the cookies extra light and floofy. Sub by weight arrowroot starch or more sweet rice flour.

    How to Make Gluten-Free Madeleines

    This recipe is super simple to make! Here are step-by-step photos to help make your foolproof madeleine dreams come true:

    a vanilla bean, split and scraped on a walnut board
    Split a vanilla bean in half and scrape out the seeds with the back of a paring knife.
    butter and vanilla in a white saucepan
    Place the butter in a medium saucepan and add the pod and seeds.
    golden brown butter with swirls of foam in a white pot
    Cook the butter until it turns golden and smells nutty.
    the flours are being sifted into a bowl
    While the butter cools slightly, sift together the flours, baking powder, and salt.
    sugar and eggs in a stoneware bowl
    Whisk together the eggs and sugar in a large bowl until combined.
    eggs and sugar whisked together for madeleine recipe
    the butter has been whisked in
    Whisk in the brown butter.
    the flours are added to the bowl
    Add the sifted flour mixture.
    batter mixed in a bowl
    Stir until smooth.
    the pan is brushed with soft butter
    Use a pastry brush dipped in very soft butter or ghee to butter the madeleine pan. (This is the pan I have.)
    soft batter in the pan, pre-baking
    Scoop the batter into the molds, filling them three-quarters of the way.
    madeleines bake in the pan
    Bake the madeleines until the tops just spring back to the touch and the edges are golden. Let cool slightly, then serve warm or at room temperature.

    Gluten-Free Lemon Madeleines

    This version reminds me of my favorite lemon tart. Add bright citrus notes to the batter by rubbing lemon zest into the sugar before you add the eggs. Then make a simple glaze with lemon juice and powdered sugar to dip the cooled madeleines in. The glaze locks in moisture, keeping these extra tender.

    glazed madeleines on a wire rack

    Chocolate-Dipped Madeleines

    Chocolate pairs beautifully with brown butter, vanilla, and almond. Melt some bittersweet chocolate and dip half of each madeleine into the chocolate. You can temper the chocolate if you'd like to keep the chocolate smooth and snappy (see the method here).

    chocolate dipped madeleines on parchment

    Gluten-Free Madeleines for Everyone

    These GF madeleines are easy to make and even easier to eat! In fact, the hardest thing about this recipe is just getting your hands on a madeleine pan.

    These are free of gluten and can be made without dairy, nuts, or refined sugar. Full of butterscotch notes from brown butter, flecks of vanilla bean, and the subtle flavor of almonds, they're just the thing to serve up with tea or coffee, or to pack in a cookie box for gift-giving.

    I hope you love them as much as I love sharing the recipe!

    three gluten-free madeleines on a plate with crumbs and a napkin on a marble surface

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free madeleine recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Gluten-Free Madeleines

    Print Recipe Pin Recipe
    Gluten-free madeleines get big flavor from brown butter, vanilla, and almond flour. They may look fancy, but they're actually super simple to make in under an hour. Enjoy them dusted with powdered sugar, dipped in chocolate, or flavored with lemon zest and glazed.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total: 40 minutes
    Servings: 20 cookies

    Ingredients

    • 10 tablespoons (140 g) unsalted butter (82% butterfat or higher), plus 1–2 tablespoons very soft butter or ghee for the pan
    • ½ vanilla bean, split lengthwise and scraped*
    • ½ cup (50 g) Bob's Red Mill blanched almond flour**
    • ½ cup (50 g) Bob's Red Mill GF oat flour***
    • ¼ cup (40 g) Bob's Red Mill sweet rice flour****
    • 1 tablespoon (7 g) Bob's Red Mill tapioca flour*****
    • ¾ teaspoon baking powder
    • ¼ teaspoon fine sea salt
    • ¼ cup plus 2 tablespoons (75 g) organic granulated sugar******
    • 2 large eggs
    • powdered sugar, for dusting

    Instructions

    • Position a rack in the upper third of the oven and preheat to 375ºF (190ºC). Use a pastry brush to coat the molds of a madeleine pan generously with the soft butter or ghee, making sure to get into all the crevices so they don't stick.
    • In a small, heavy-bottomed saucepan, melt the 10 tablespoons butter with the vanilla pod and scrapings over medium heat, swirling occasionally. After 3–5 minutes, the butter will foam up, then turn golden and smell nutty with deep brown specks on the bottom of the pot. Watch it closely at this point so it doesn’t burn, reducing the heat if need be. When the butter has browned, pour it into a heatproof container to stop the cooking and let it cool slightly, 10-20 minutes.
    • In a medium bowl, sift together the almond, oat, sweet rice, and tapioca flours with the baking powder and salt.
    • Place the sugar in a large bowl and whisk in the eggs one at a time until combined. Whisk in the butter until smooth, then stir in the dry ingredients to form a thick batter.
    • Fill the molds three-quarters full with the batter. You can use a scant scoop from a #40 spring-loaded scoop, or a teaspoon, or a piping bag fitted with a large, plain tip. If the batter has firmed up or been chilled, use moistened fingers to flatten out the batter.
    • Bake the madeleines until the edges are golden and the humps are just shy of springing back to the touch, 6-8 minutes. They’ll finish cooking from residual heat. Let cool slightly, then carefully loosen from their molds (a small offset spatula can help) and place, pretty side up, on a rack to cool. When the madeleine pan has cooled, wipe it clean and repeat the buttering/battering/baking process to make the rest of the cookies.
    • Serve warm, dusted with a little powdered sugar, or let cool completely and dip half of each cookie in tempered chocolate.

    Notes

    This is the madeleine pan I used. The cavities measure 2x3 inches. 
    I use Bob's Red Mill flours here. See below for substitution suggestions for the individual flours. If you prefer, you can use any all-purpose gluten-free flour blend in place of some or all of the flours by weight.
    *Vanilla bean: Can sub ½ teaspoon vanilla extract or paste added with the eggs
    **Almond flour: Can sub by weight almond meal, hazelnut flour, or millet, sorghum, or tiger nut flour for nut-free
    ***Oat flour: Can sub by weight buckwheat, teff, or chestnut flour
    ****Sweet rice flour: Can sub by weight GF all-purpose flour such as Bob's Red Mill or cassava flour
    *****Tapioca flour: Can sub by weight arrowroot or corn starch
    ******Sugar: Can sub by weight maple sugar or coconut sugar
    Lemon Madeleines: Meyer lemons are especially lovely here! Rub the finely grated zest from 1 large or two small lemons into the sugar before adding the eggs. Make a glaze by whisking together 1 cup (110 g) powdered sugar, sifted, and 2-3 tablespoons lemon juice until a dippable glaze forms. Dip the tops of the madeleines in the glaze, letting excess glaze drip off, then place on a wire rack until dry.
    Chocolate-Dipped Madeleines: Melt 6 ounces bittersweet chocolate in a heat-proof bowl set over a pot of barely steaming water. If you like, you can temper the chocolate (see method here.) Dip half of each madeleine in the melted chocolate. 
    Do-Ahead Options:
    • The brown butter can be made ahead and refrigerated for up to 1 week.
    • The batter can also be made up to 1 week ahead and chilled.
    • To bake madeleines from chilled dough, scoop into the pans and use moistened fingers to flatten the batter in the pan.
    • Extra madeleines can be frozen for up to 1 month. Rewarm in a 350º oven or toaster oven until heated through. 
    • Leftover madeleines can become madeleine shortcake by topping reheated madeleines with a dollop of whipped cream and berries macerated in a little sugar or honey. Yum! 
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    « Gluten-Free Scones

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Gluten-Free Chocolate Hazelnut Tiramisù

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack