Bakery-Style Gluten-Free Madeleines
Bakery-Style Gluten-Free Madeleines
Yield: 30-32
Ingredients
Batter
- 200g white rice flour (1⅔ cups) – superfine
- 100g blanched almond flour (1 cup) – superfine
- 200g granulated sugar (1 cup)
- 10g baking powder (2 tsp)
- 2g fine sea salt (¼ tsp)
- 250g whole eggs (5 large eggs)
- 300g unsalted butter (1⅓ cups)
- 40g cocoa butter (3 tbsp) – see variation below for white chocolate version
- 60g whole milk (¼ cup)
- 30g honey (1½ tbsp)
- 20g invert sugar or glucose (1 tbsp)
- 1½–2 tsp vanilla bean paste (or extract)
Instructions
- Melt the butter and cocoa butter together gently until smooth and fully combined. Target temperature: 50–55°C. Set aside and keep warm and fluid.
- In a stand mixer with the paddle attachment, combine:
- Rice flour, almond flour, sugar, baking powder, and salt. Mix briefly to combine
- Add the eggs and mix on medium speed (speed 4-5) for 90 seconds to 2 minutes until smooth batter forms.
- Slowly stream in the warm butter/cocoa butter mixture over low speed in 2–3 additions. Target time: 2–2.5 minutes
- Scrape down halfway. Final batter should be shiny, smooth, and fully emulsified
- Combine milk, honey, invert sugar, and vanilla. Warm to about 45°C and stream in with mixer on low until just blended.
- Cover and refrigerate the batter for at least 4 hours or overnight.
- Batter should be cold and slightly thick before baking. Pipe only once fully chilled.
- Preheat oven to 195°C (380°F)
- Grease and chill metal madeleine molds (I skip the greasing with silicone)
- Pipe chilled batter 75% full into each cavity. Bake at 195°C for 5 minutes, then lower to 190°C and bake another 6-7 minutes
- This time could vary depending on mold types, and depths/sizes of molds, as well as amount of batter in molds.
Notes
White Chocolate Variation (in place of cocoa butter)
- Replace 40g cocoa butter with 110g melted white chocolate (high quality like Valrhona, Ghirardelli baking bars, Guittard, etc.) You could reduce sugar by 15g-20g
- Use real white chocolate (with cocoa butter, no palm oil)
- Melt it with the butter and incorporate at the same 50–55°C temperature
Chocolate Madeleine Variation
To make a rich chocolate version, adjust the base as follows:
Dry Mix Adjustments:
- Use 180g white rice flour
- Add 20g Dutch-process cocoa powder to the dry mix
- (Sift cocoa thoroughly with flours to prevent clumping)
Optional Additions:
- Add 30–50g melted dark chocolate (60–70%) to the butter + cocoa butter mixture
- This will deepen the chocolate flavor and enhance richness
Flavor Enhancer:
- Add 1 tsp espresso powder to the dry mix to round out the chocolate notes. You could also bloom in the melted butter.
