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  • Scott Adams
    Scott Adams

    Sugar & Spice Madeleines (Gluten-Free)

    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).

    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)


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    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!

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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