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gluten free madeleines on a cooling rack next to icing

Gluten Free Madeleines

These light and airy gluten free madeleines taste amazing on their own or dipped in chocolate. They're simple to make if you follow the directions closely.
Prep Time 12 mins
Cook Time 10 mins
Course Dessert
Cuisine French
Servings 24 madeleines


  • Madeleine pan
  • Hand mixer
  • Large Bowl


  • 2 large Eggs, room temperature
  • ¼ cup Brown Sugar, packed
  • cup Sugar
  • ¾ cup + 1 tbsp Bob's Red Mill 1:1 Gluten Free All Purpose Flour
  • 1 t. Baking powder
  • ¼ t. Kosher salt
  • 1 t. Orange zest
  • 8 tbsp Butter, melted and cooled

For the pan:

  • 2 tbsp Melted Butter
  • Sugar for sprinkling


  • Melt the butter in a microwave safe bowl just until it melts and set aside to cool.
  • Zest an orange and set aside. Measure dry ingredients in a bowl and whisk together.
  • In a large bowl whip eggs, brown sugar and sugar for 5 whole minutes on medium high with a stand mixer. The mixture should look pale and fluffy.
  • Fold in half of the dry ingredients and the orange zest with a spatula. Once incorporated fold in the rest of the dry ingredients.
  • Fold in the melted and cooled butter until the batter looks smooth and shiny. Don't overmix.
  • Put the batter in the fridge for 15 minutes. Meanwhile preheat the oven to 350 degrees Fahrenheit. Brush the madeleine pan with melted butter and sprinkle with sugar. Pat the back of the pan over the sink to get out any excess sugar.
  • Using a spoon fill each madeleine mold no more than two thirds of the way full. Bake for 10 minutes. Let the madeleines cool enough to move to a cooling rack. Repeat with the rest of the batter.
  • Enjoy immediately!


Don't overfill the molds or the madeleines shape won't be perfect.
Keyword gluten free