Madeleines are rich, dense sponge cake cookies with a distinct shell shape. Madeleines are perhaps most famous outside of France for their association with Marcel Proust’s novel “Remembrance of Things Past.” These delicious gluten-free cookies are adapted from Robyn Russell’s book Gluten-free and Easy.
Gluten-Free Chocolate Madeleines
Makes about 24 cookies
1/3 cup brown rice flour
1 1/2 tablespoons potato starch
2 1/2 teaspoons tapioca flour
2 tablespoons unsweetened cocoa powder
1/4 cup ground almonds
1/4 teaspoon xanthan gum
Pinch of salt
1/3 cup superfine sugar
1/2 teaspoon pure vanilla extract
1 teaspoon plain yogurt
7 tablespoons butter, melted and cooled
Powdered sugar (optional)
Preheat oven to 325F. Grease madeleine pan lightly with oil.
Sift together brown rice flour, potato starch, tapioca starch, cocoa powder, ground almonds, xanthan gum, and salt.
Beat eggs, sugar, vanilla, and yogurt together until thick and pale.
Stir in dry ingredients. Add melted butter and beat until incorporated.
Pour mixture into prepared pan. File madeleine pan holes about halfway. Bake 7-8 minutes, until cooked through. Cool in tins a few minutes and remove from pan and cool on racks, shell side up.
Dust with powdered sugar and serve.