Gluten-Free Madeleines
By the Gluten Free Recipes team ·
Delicate, golden-brown gluten-free madeleines offer a tender crumb with a hint of sweetness, perfect for an afternoon treat. These classic French cookies are surprisingly simple to make and wonderfully satisfying.
At a glance: This easy desserts recipe yields 4 servings in about 45 minutes (25 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Madeleines: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned before use. Always check that all packaged ingredients, including chocolate chips and vanilla extract, are certified gluten-free, as manufacturing processes can vary 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 Madeleines: This recipe is designed to be entirely free from gluten-containing grains, utilizing a certified gluten-free flour blend for a safe and delicious outcome.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup gluten-free chocolate chips or fresh berries (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously grease and flour your madeleine pan, or line it with parchment paper if preferred. Ensure the pan is ready before you begin mixing the batter.
- 2
In a medium bowl, cream together the softened unsalted butter and granulated sugar until the mixture is pale yellow and appears light and fluffy, which should take about 3-4 minutes. Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the pure vanilla extract until fragrant.
- 3
Gradually add the certified gluten-free all-purpose flour blend and salt to the wet ingredients, folding gently with a spatula until just combined and no dry streaks remain. Be careful not to overmix the batter, as this can result in tougher madeleines.
- 4
If using, gently fold in the gluten-free chocolate chips or fresh berries until evenly distributed throughout the batter. Spoon the batter into the prepared madeleine molds, filling each cavity about two-thirds full to allow for expansion during baking.
- 5
Bake for 15-20 minutes, or until the edges are lightly golden brown and the centers spring back when gently touched. Allow the madeleines to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely; gluten-free baked goods often firm up significantly as they cool.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.
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