Oh My! Gluten Free Madeleines!

You know the sadness that takes over you in the line at Starbucks as you look at all the pastries in the case knowing you can’t eat any of it…. That feeling must be why I’m always trying recipes for things I see in that case at Starbucks.  Or in this case those little bags by the register at Starbucks.

I have to admit I was intimidated by this recipe.  The resting and refrigerating make me think this recipe is too fussy to make, but it is pretty easy.

I do find it is best to let the eggs come to room temperature.  And I melt the Earth Balance in the microwave and let it sit until it is room temp.


The batter is really thick.  But there are so few ingredients I like to hand stir this recipe instead of use my mixer.




I use a small disher to fill the  molds, and usually have enough to make two pans worth.


I hope these will make it easier to stand in line at Starbucks. Enjoy! -SB

GF DF Madeleines

  • Servings: 24 cookies
  • Difficulty: easy
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Cygnet Organizing
GF DF Madeleines


  • 2/3 cup sugar
  • 1 cup Sweet Rice Flour
  • 2 large eggs, beaten
  • 4 ounces Earth Balance Soy Free Butter, melted
  • 1/2 teaspoon vanilla
  • lemon zest from 1/2 a lemon
  • 2 teaspoons lemon juice



  1. Combine sugar and flour in a bowl.
  2. Stir-in eggs, may not wet all the dry mixture, mix well.
  3. Let this sit for ten minutes.
  4. Stir in the cooled melted butter.
  5. Add the vanilla, zest and lemon juice.
  6. Cover the batter and refrigerate for 1 hour.
  7. Preheat oven to 375 degrees
  8. Spray Madeleine pan with coconut oil.
  9. Using a small disher, put one scoop in each Madeleine spot.
  10. Bake for 15 minutes.
  11. Unmold and cool on a rack.
  12. Dust with power sugar when completely cool. (Ours never make it to this point, we eat them while they are still cooling)