Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Sugar & Spice Madeleines (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    ¼ teaspoon salt
    ½ teaspoon nutmeg
    2 eggs
    ¼ teaspoon cloves
    ½ cup sugar
    ¼ cup margarine, melted
    2/3 cup gluten-free flour mix**
    1 teaspoon vanilla
    1 teaspoon cinnamon
    ¾ teaspoon baking powder

    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).



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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)

    0

    User Feedback

    Recommended Comments

    Amazing!!! My best friend is a French Major and we have been trying to make Gluten Free madelines for months, to no avail! She took them into one of her classes and no one knew that they were gluten free! Tip: Watch very closely they tend to burn on the bottom!

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Theresa Suart.
    Johns Favorite Cookies:
    ¼ cup white sugar
    ½ cup brown sugar
    ½ cup shortening, butter or margarine (gluten-free of course)
    1 teaspoon of flavoring (our Co-op has a gluten-free vanilla but sometimes we use rum instead)
    1 egg
    ¾ cup white or brown rice flour
    ¼ cup soy flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    6 oz. package of chocolate chips (gluten-free, of course!)
    Cream the shortening in a large mixing bowl until very soft. Add the sugars, salt and vanilla and mix well. Add the egg and mix well. Preheat oven to 350F. Mix in the dry ingredients. Stir ...

    Scott Adams
    This recipe comes to us from Ellen in Oregon.
    Mix in a bowl with a wire whisk:
    1 cup white rice flour
    ¼ cup sorghum flour (or any other gluten-free flour you like)
    ¼ cup rice protein powder or ¼ cup any other gluten-free flour
    ½ to 1 teaspoon xanthan gum
    ¾ teaspoon gluten-free baking powder
    ½ teaspoon cinnamon
    1/8 teaspoon ground cloves
    ¼ teaspoon ground cardamom, or to taste
    ¼ to ½ teaspoon salt
    In a mixer beat:
    1 cup (2 sticks) unsalted butter, softened, or 1 cup oil (I like safflower) or for a lower fat version:
    ½ cup oil + ½ cup baby food pears (I use a 4 oz. jar of organic pears)
    1 cup bro...

    Scott Adams
    2¼ cup rice flour
    1 teaspoon cinnamon
    2 teaspoons gluten-free baking soda
    ¾ cup gluten-free shortening
    ¼ teaspoon salt
    1 cup brown sugar
    ½ teaspoon cloves
    1 egg
    1 teaspoon ginger
    ¼ cup molasses
    Sift together dry ingredients except sugar. Cream shortening with brown sugar, add egg, and molasses. Add dry ingredients and mix. Chill dough in refrigerator for 30 minutes. Roll into small balls, dip the top in white sugar, and flatten with fork on greased cookie sheet. Bake at 375F about 8 to 10 minutes.

    Amie  Valpone
    Here's my tasty Gluten-Free Sugar Cookie Recipe just in time for the holidays.
    Gluten-Free, Dairy-Free and Vegan Sugar Cookies
    Ingredients:
    2 cups all purpose gluten free flour 1 tsp. baking soda 1/2 tsp. sea salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/2 cup Earth Balance Vegan Butter Sticks, softened 1 cup sugar or sugar substitute such as Stevia Egg Substitute for 1 large egg 2 tsp. almond extract 1/4 cup almond milk Instructions:
    Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, beat butter and sugar until creamy, then add egg substitute, almond extract...