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small round black plate of madeleines on a pink and white stripe tea towel, sitting on a marble bench.

Gluten-Free Spiced Madeleines

These delicious Gluten-Free Spiced Madeleines are light in texture, simple to prepare and gently spiced. If you have been looking for an easy madeleine recipe, this is the one for you.
Course Afternoon Tea, Dessert, Morning Tea
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 Madeleines
Calories 82kcal
Author Alexandra


  • A food processor
  • A pastry brush
  • 2 X 12-hole madeleine baking trays


Prepation of Baking Tins:

  • 1 tablespoon unsalted butter - melted See Notes 1 and 2
  • 1 tablespoon gluten-free plain flour See Note 1

For the Madeleines:

  • 90 g (⅓ cup + 2 tsp) unsalted butter See Note 2
  • 2 large eggs at room temperature
  • 115 g (½ cup) caster/superfine sugar
  • 1 teaspoon vanilla extract See Note 3
  • 115 g (¾ cup) gluten-free plain/all-purpose flour See Note 4
  • 1 teaspoon gluten-free baking powder
  • ¼ teaspoon salt See Note 5
  • 1 teaspoon ground cinnamon See Note 6
  • ¼ teaspoon ground nutmeg See Note 6
  • teaspoon ground cloves See Note 6
  • pure icing/confectioners' sugar for dusting, or cinnamon drizzle

Cinnamon Drizzle - Optional:

  • 60 g (½ cup) pure icing/confectioners' sugar See Note 7
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk See Note 1


  • Preheat the oven to 180 Degrees C (350°F).
  • Prepare the baking trays by heating 1 tablespoon (20 g) of butter in a small saucepan until it is almost melted.
    Use a pastry brush to generously paint the madeleine trays with the melted butter.
  • Dust the baking tins with a sprinkling of additional flour and shake off the excess. This is important to help release the madeleines from the tin.
  • Melt the remaining 90 g of butter over low heat. Set aside to cool.
  • When the butter is cool, add it to the bowl of a food processor along with the eggs, sugar, vanilla, flour, baking powder, salt and spices.
  • Whiz all the ingredients together to combine them, scraping down the sides of the bowl once during processing.
  • Evenly divide the batter between the moulds. They will be about ½ full. It is not necessary to spread the mixture in the mould; it will spread as it cooks.
  • Bake the madeleines for 8-10 minutes, until golden brown, the mixture has risen a little in the middle and they feel cooked. Cool them in the tray for one minute.
  • Set a clean tea towel on your bench and then remove the madeleines by sharply rapping an edge of the tray on the bench. They should easily fall out. Place them on a baking rack to finish cooling (if using the cinnamon glaze) or enjoy immediately with a dusting of icing sugar.
  • If using the cinnamon glaze, combine the icing sugar, vanilla and cinnamon together and add milk gradually until smooth and liquid enough to “drizzle” on the Madeleines. You may need more or less than one tablespoon so add the milk as necessary.  
  • Although best eaten on the day they are made, the Madeleines are also delicious two days later – if they last that long!


  1. The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons. You may need to adjust your measurements accordingly.
  2. Measuring your ingredients by weight will provide much more accurate results in baking.
  3. For the best flavour, use vanilla extract/essence which has been extracted from vanilla beans and not synthetically produced.
  4. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. 
  5. Use coarse kitchen/cooking salt and not fine table salt as it is stronger.
  6. If your spices are old, they will have lost some flavour. For the best flavour, use fresh spices.
  7. If using icing sugar mixture, ensure that it is gluten-free.
  8. Please note, the nutritional information is based on one madeleine. The nutritional information is an estimate only.


Calories: 82kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 31mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Calcium: 15mg | Iron: 1mg