Adapting all of my recipes to a wheat-free diet has been a lifelong, even a life-saving, journey. Being diagnosed with Celiac Disease and autoimmune disease changed the way I prepare food for myself, my family, and guests in my home. Contrary to what you hear about specialty diets, Gluten-free doesn’t have to mean flavor or texture free.
Being gluten-free, I miss flakey desserts like baklava and croissants the most. This recipe combines the flavor of baklava and the tenderness of cake. It’s truly the best of both worlds. If you’ve never had a madeleine, I can honestly say you’re missing out. Madeleines are tiny French genoise sponge cakes. Commonly baked in a distinctive shell-shaped mold, they’re as beautiful to look at as they are to eat. Best served fresh and warm with tea or coffee.
Whether you’re looking to adopt a special diet for health reasons or simply wanting to try something different from the everyday, we’re here to help you on your personal journey. You’ll find more recipes for paleo, vegetarian, vegan, dairy-free, and other dietary needs week after week right here at L2C.
I highly recommend keeping a supply of pre-blended gluten-free flour in your pantry. You can blend your own or purchase any retail package with xanthan or arrowroot powder added. When I’m low on my supply, I’ll even resort to buying gluten-free pancake and cake mix to substitute. It works well when you’re in a pinch. Superfine almond flour can be found at practically any grocery store. Blanched is preferred but any will do. The key to successful madeleines is all about temperature. Cold eggs and slightly warm butter creates the perfect balance. The butter is always folded in at the end. Don’t worry about over mixing, gluten-free batters benefit from the extra stir. Bake immediately or store leftover batter in the fridge for up to a day.