News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

gluten free madeleines with caramel sauce

Reading Shannon Bennett’s guide to Paris, inspired this gluten free version of classic French petite madeleine cakes. They are very simple to make, but may require the purchase of a madeleine tin to create the distinctive shell shaped cakes. This version can be served fresh from the oven with caramel dipping sauce on the side. If you prefer to keep it simple and less sweet, add the zest of one lemon to the cake mix and go without the caramel sauce.

130 grams butter
120 grams caster sugar
3 eggs, at room temperature
1 tablespoon honey
120 grams gluten free plain flour
60 grams ground almonds
1 teaspoon baking powder
½ teaspoon xanthan gum

Gently melt butter and set aside to cool. Using an electric mixer whisk sugar, eggs and honey 3-4 mins until pale and frothy.
Gently stir in almonds, using a wooden spoon. Fold in sifted flour, baking powder and xanthan gum. Gradually stir in the melted butter until the batter is smooth. Cover bowl and refrigerate batter for one hour. The batter can be left overnight if desired.
Heat oven to 180℃. Grease a madeleine tin, (I used a  mini-madeleine tin), alternatively use a mini muffin tin. Place small spoonfuls of batter in the shell shaped moulds and bake for 8 minutes, until golden brown. Allow to cool for a few minutes before turning onto a wire rack. Dust with icing sugar and serve warm with caramel dipping sauce. Madeleine cakes are best eaten on the day they are made, but will keep for a few days in an airtight container.

Simple Caramel Sauce
½ cup caster sugar
1 cup pouring cream

Place the sugar in a heavy based saucepan and stir over low heat until sugar begins to dissolve. Cook without stirring until sugar melts and a deep caramel forms.  Give the saucepan a gentle shake to encourage the sugar to melt. If you have ‘hot spots’ where the sugar is browning more quickly, move the position of the saucepan around over the heat, giving it a gentle shake. Remove from heat.
In another saucepan heat the cream until almost boiling, then carefully pour into the caramel, stirring quickly. Take care as the mixture will spit.
Return mixture to heat and stir until a lovely smooth consistency.  Serve sauce in a side bowl to accompany madeleines, or cool to room temperature. The caramel sauce will keep for a week and is delicious with ice-cream, or other sweet treats.

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