If you are looking for the perfect gluten free baked good for Easter or Mother’s Day brunch, this is it! These little golden yellow gems are infused with the bright flavor of lemon, which just screams SPRING! They aren’t overly sweet either; they make the ideal replacement for a sugary store-bought corn muffin. Since these aren’t made with gluten or wheat, they are also a lovely addition to any Passover feast (unless you don’t eat corn, rice or legumes during Passover). The combination of corn flour and almond flour make these light and airy; very similar to the texture of cornbread, but not as dense. If you don’t have a madeleine pan, you can always make them as mini muffins, but I think the shape of the madeleine is so pretty and elegant! Here are a few baking tips!
- Look for corn flour, not corn meal. Corn meal will make them too gritty and not as light. Bob’s Red Mill makes a gluten free corn flour.
- It’s best to chill the batter for a while before baking, so leave a little extra time to do so.
- For this recipe, I used freshly squeezed lemon juice, lemon zest and a few drops of doTerra food-grade lemon essential oil. If you don’t have the oil, just omit it. I don’t recommend using lemon extract; it won’t give the same natural flavor.
- The almond flour lends a lighter texture to the madeleines, but if you don’t have almond flour, you can just use the full amount of corn flour.
- I haven’t tried it yet, but adding fresh blueberries to the batter would be lovely! I just love the combination of lemon and blueberries and they’d look so pretty!
- To serve, I like to dust them with confectioners’ sugar. You could also make an icing to drizzle over them by whisking together a mixture of fresh lemon juice, milk and confectioners’ sugar.
Happy Spring Baking!
Gluten Free Lemon-Corn Flour Madeleines
- Two sticks of unsalted butter
- 2 Tbsp. light brown sugar
- 2 Tbsp. clover honey
- 1 1/4 cups gluten free corn flour, like Bob's Red Mill
- 1/2 cup finely ground blanched almond flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. sea salt
- 5 large eggs
- 3/4 cup granulated sugar
- 1 1/2 tsp. vanilla bean paste (you can use vanilla extract if you don't have the paste)
- Juice of one lemon
- Zest of one lemon
- 3 drops of lemon essential oil (optional, see note above)
- Step 1 Combine butter, brown sugar, and honey in a sauce pan. Cook, stirring so it doesn’t burn, until the butter and sugar are melted.
- Step 2 Remove from heat and allow to cool.
- Step 3 In a large bowl, whisk together the corn flour, almond flour, baking powder and salt. Set aside.
- Step 4 In the bowl of a stand mixer, combine the eggs, granulated sugar, vanilla, lemon juice, lemon oil and zest. Using the whisk attachment, beat until fluffy and pale. Slowly pour in the cooled butter mixture and beat.
- Step 5 Switch to the paddle attachment and add the flour mixture in batches. Mix, scraping down the sides of the bowl.
- Step 6 Chill the batter for at least three hours or overnight.
- Step 7 Preheat oven to 350 degrees.
- Step 8 Spray a 16 cavity Madeleine pan with canola oil (I love my USA Pan brand).
- Step 9 I prefer to use a piping bag to deposit the batter neatly in each cavity. Deposit the batter mostly in the center of the cavity where it’s deepest. Do not overfill or the madeleines will spill out the sides too much and won’t look neat around the edges.
- Step 10 Bake for about 12 minutes or until the edges are golden brown.
- Step 11 Remove pan and allow them to cool for a few minutes. Using a mini silicone spatula or dull butter knife, gently loosen the sides of each Madeleine and carefully remove from the pan. Sprinkle with confectioners sugar. Serve warm if possible.