Gluten-Free Caneles
By the Gluten Free Recipes team ·
Canelés, boasting a beautifully caramelized crust and a tender, custardy interior. Infused with rich vanilla, these small French pastries offer a sophisticated treat perfect for any occasion.
At a glance: This easy desserts recipe yields 4 servings in about 27 minutes (15 min prep, 12 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend or almond flour, granulated sugar or coconut sugar, vegan butter or coconut oil — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Caneles: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Caneles: This recipe is designed to be entirely free from gluten-containing grains, utilizing a certified gluten-free flour blend or almond flour for a safe and delicious outcome.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend or almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup vegan butter or coconut oil, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup dairy-free chocolate chips or berries or filling of choice
Instructions
- 1
Preheat your oven to 350°F (175°C) and prepare your canelé molds by greasing and flouring them with gluten-free flour or lining with parchment paper. This ensures the canelés release easily and develop their signature crisp exterior. Allow the oven to reach the desired temperature for even baking.
- 2
In a medium bowl, cream together the softened vegan butter or coconut oil and granulated sugar or coconut sugar until the mixture is light and fluffy, about 2-3 minutes. Gradually beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until fragrant.
- 3
Gently fold the certified gluten-free all-purpose flour blend or almond flour and salt into the wet ingredients. Mix until just combined, being careful not to overmix, which can result in a tough texture. The batter should be smooth and slightly thick.
- 4
If using, carefully fold in your chosen mix-ins, such as dairy-free chocolate chips or fresh berries, until evenly distributed throughout the batter. Spoon the batter into the prepared canelé molds, filling them about two-thirds full to allow for slight expansion during baking.
- 5
Bake for approximately 10-12 minutes, or until the canelés are golden brown and set, with a slightly firm exterior. Gluten-free baked goods often firm up considerably as they cool, so allow the canelés to cool completely in their molds on a wire rack before attempting to remove them. This cooling process is crucial for achieving the perfect texture.
Nutrition (per serving)
Tips & Notes
- Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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