The madeleines with rice flour are soft, light, delicate pastries, vanilla-scented, perfect for any occasion: breakfast, dipped in cappuccino, coffee break, afternoon tea, or hot chocolate, or with a citrus herbal tea before bed. Simple to make, the madeleines with rice flour are mainly dedicated to those with celiac disease but are so good that everyone will love them.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 pastries
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups rice flour
- 2 medium eggs
- 1/2 cup granulated sugar
- 6 tbsp melted butter
- 1 pod vanilla (or grated zest of one lemon)
- 1 tsp gluten-free baking powder
Tools
- 1 KitchenAid Artisan Mixer
- 2 Madeleine Molds
- 1 Cooling Rack
Steps
Preheat the oven to 350 °F.
Pour the sugar into the mixer bowl and add one egg at a time, beating well to obtain a fluffy mixture. Add the vanilla pod seeds (or grated lemon zest) and the melted butter. Add the rice flour and the teaspoon of gluten-free baking powder. Grease the madeleine molds with a little oil or melted butter. Pour the batter into the molds, being careful not to overfill them because they will rise during baking. If you want nice shell shapes, do not add too much batter. Bake for 16/18 minutes, but be careful because every oven is different, so keep an eye on them. Once done, remove them from the oven, take them out of the molds, let them cool on a cooling rack, and then sprinkle with powdered sugar before serving.
Notes
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Recipe source: Monica Bellin.
