In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add in the sugar, beating constantly until the mixture is thick and pale (about 5 minutes).
Mix the flour and spices in a bowl and stir well. Gradually fold the flour mixture into the egg mixture. Gradually fold in the margarine and vanilla.
Coat a madeleine pan with gluten-free cooking spray. Spoon about 1 Tablespoon of the mixture into each madeleine form. (Instead of a madeleine pan you may use a muffin pan, mini muffin pan, muffin top pan, etc. filled not quite half full. The batter simply needs something to hold its shape.) Bake at 400 degrees F for 8 minutes or until lightly browned.
Remove the madeleines from the pan using the tip of a knife. Let them cool completely on a wire rack. Sprinkle with powdered sugar. Makes about 2 dozen.
This recipe comes to us from Joan Kulka. Note: For the rice flour in the gluten-free flour mix, Joan uses equal portions of sweet rice flour (like Mochiko) and oriental rice flour.
gluten-free flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)