Gluten-Free Madeleines Recipe UK: Light, Buttery Cakes

Madeleines are small French shell-shaped cakes with a tender crumb and lightly crisp edges, traditionally flavoured with butter and lemon. This gluten-free version uses a UK-style plain gluten-free flour blend and a little ground almond for moisture, with a brief chill that helps the cakes rise into their characteristic hump.

Ingredients

2 large eggs, about 100 g without shells, at room temperature
½ cup (100 g) caster sugar
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
¾ cup (100 g) plain gluten-free flour blend, preferably one containing xanthan gum
¼ cup (25 g) finely ground almonds (almond flour)
½ teaspoon gluten-free baking powder
⅛ teaspoon fine salt
7 tablespoons (100 g) unsalted butter, plus extra for greasing the tin
1 tablespoon (15 ml) milk
1 tablespoon (8 g) icing sugar, for dusting (optional)

Instructions

Melt the butter in a small pan over low heat, or in short microwave bursts. Set it aside to cool until liquid but no longer hot. Grease the wells of a madeleine tin thoroughly with butter, including the ridges, and dust lightly with gluten-free flour. Tap out any excess. If you do not have a madeleine tin, use a mini-muffin tin; the cakes will be round rather than shell-shaped.
In a medium bowl, whisk the eggs and caster sugar for 3–4 minutes, until pale, thickened and able to fall from the whisk in a ribbon. A hand mixer makes this easier, but a balloon whisk works too. Whisk in the lemon zest and vanilla.
In another bowl, mix the gluten-free flour, ground almonds, baking powder and salt. Sift or whisk well to distribute the baking powder evenly. Tip the dry mixture over the egg mixture and fold gently with a spatula just until no dry patches remain. Avoid beating the batter, which can knock out the air you have incorporated.
Fold in the cooled melted butter in two additions, followed by the milk. Scrape the bottom and sides of the bowl so the batter is evenly combined; it should look glossy and fairly thick. Cover the bowl and refrigerate for 1 hour. This rest firms the butter and gives the flour time to hydrate, helping the cakes hold their shape.
About 10 minutes before the batter is ready, heat the oven to 375°F (190°C), or 170°C fan. Spoon the cold batter into the prepared madeleine tin, filling each well about three-quarters full. Do not spread it flat; the batter will settle as it bakes. If your tin is small, bake in batches and keep the remaining batter chilled.
Bake for 9–11 minutes, until the edges are lightly golden and the centres spring back when touched gently. A small hump should form. Start checking at 9 minutes, since tin size and oven performance affect the timing. Leave the cakes in the tin for 2 minutes, then loosen them carefully and transfer to a wire rack to cool. Dust with icing sugar just before serving, if you like.

Tips

Use a gluten-free flour blend made for cakes or general baking. If it contains no xanthan gum, add ¼ teaspoon xanthan gum to the dry ingredients; without it, the cakes may be more fragile. Check that the baking powder and any flour blend are labelled gluten-free if cooking for someone with coeliac disease.
Room-temperature eggs whip to a thicker volume more readily. To take the chill off quickly, place the whole eggs in a bowl of warm—not hot—water for about 5 minutes, then dry them before cracking.
Let the melted butter cool before adding it. Hot butter can deflate the whipped eggs and make the batter greasy. Fold gently, scraping the bowl, rather than stirring vigorously.
Grease the tin carefully even if it is non-stick. Gluten-free cakes can stick more readily, especially in the shell grooves. If a cake resists, wait another minute and loosen the edges with a thin, blunt knife rather than pulling it out.

Serving Suggestions

Madeleines are at their best shortly after baking, when the edges are still delicate and the centres soft. Serve them warm or at room temperature with tea, coffee or hot chocolate. A light dusting of icing sugar is traditional-looking and adds sweetness without masking the lemon. For a simple dessert, serve two or three with berries and a spoonful of crème fraîche or whipped cream.

Variations

For an orange version, replace the lemon zest with finely grated orange zest. To add chocolate, fold 30 g of finely chopped dark chocolate into the finished batter; avoid large chunks, which can weigh down the small cakes. For a dairy-free batch, use a firm plant-based butter block and an unsweetened plant milk, rather than a soft spread, which can make the batter oily. The flavour and browning may differ slightly.

To make them without ground almonds, replace the 25 g ground almonds with 25 g more gluten-free flour. The crumb will be a little less moist, so take care not to overbake. Almonds are not interchangeable with coconut flour, which absorbs much more liquid. If using a mini-muffin tin instead of a madeleine tin, check after 8 minutes and bake until the centres spring back; the shape and rise will be different.

Storage and Reheating

Cool the madeleines completely before storing. Keep them in an airtight container at room temperature for up to 2 days; their crisp edges soften over time. For longer storage, freeze them in a sealed freezer-safe container for up to 2 months, separating layers with baking paper. Defrost at room temperature for about 1 hour. To refresh, warm in a 300°F (150°C) oven for 3–4 minutes, then serve; avoid microwaving for long, as it can make them rubbery. Refrigeration is not recommended because it can dry out the crumb.

Frequently Asked Questions

Why did my madeleines not form a hump?
The chill and a properly heated oven help create the rise. Make sure the batter rested for the full hour and the oven reached temperature before the tin went in. Overmixing or using a very shallow layer of batter can also reduce the hump.

Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 12 hours, then fill the tin while it is still cold. If the batter has become very firm, let it stand for 5–10 minutes so it is easier to spoon, but do not leave it out until warm.

Can I make these without a madeleine tin?
Yes. A mini-muffin tin works, although the cakes will not have the familiar shell shape. Grease it well, fill the wells about three-quarters full and begin checking for doneness at 8 minutes.

Which gluten-free flour is best?
A plain or all-purpose gluten-free blend intended for cakes or general baking is suitable. Blends vary in starch and gum content, so the texture can vary slightly. Avoid self-raising flour unless you omit the baking powder, and check the blend’s label for whether it already contains a raising agent.

Can I make these without dairy?
Use a dairy-free baking block and an unsweetened plant milk. Choose a block designed for baking, since soft tub spreads have more water and may affect the batter’s structure. Grease the tin with the same dairy-free block.

Are madeleines meant to be crisp?
They should have lightly golden edges and a soft, fine crumb, rather than being crisp all the way through. If the edges are dark or the centres feel dry, reduce the baking time slightly next time or check that your oven temperature is accurate.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).