Ingredients
1 1/2 cup gluten free flour blend (* see note)
3/4 cup cane sugar
1/2 tsp. baking soda
dash salt
1/2 cup unsalted butter ((melted))
2 eggs
2/3 cup milk
1 tbsp. lemon zest
2 tbsp. lemon juice
1/3 cup powdered sugar
2 - 3 tsp. lemon juice ((depending on how thick you want your icing))
Directions
- 1
Preheat the oven to 350º F. Be sure to set the oven rack in the middle of the oven.
- 2
In a large mixing bowl, add 1 1/2 cups gluten free flour blend, 3/4 cups cane sugar, 1/2 teaspoon baking soda, and dash salt and whisk to blend.
- 3
Add 1/2 cup unsalted butter (partially melted), 2 large eggs, 2/3 cups milk or non-dairy milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice into a smaller bowl and whisk to blend.
- 4
Pour your wet ingredients into the dry ingredients and mix them gently until they are just barely mixed.
- 5
Allow the batter to rest for 10 minutes. If you are using a gluten free flour blend that is a little gritty, let the batter rest for 20 minutes.
- 6
Spray your madeleine pan with coconut oil, or grease with butter.
- 7
Add some batter to each madeleine section.
- 8
Bake the gluten free madeleines for 10 minutes until they are firm to touch on top.
- 9
Remove the cookies onto a wire rack for cooling.
- 10
Dust with 1/3 cup powdered sugar when the cookies are fully cooled.