gluten-free madeleines

These madeleines aren't just naturally gluten-free, they're also incredibly moist and full of flavour – perfect for a cosy autumn fika. We've updated the classic recipe by swapping the wheat flour for a nutritious blend of bovetemjöl and durramjöl from da Carla.

This clever combination of flours gives them a fantastic, rich flavour and a wonderfully moist texture. The bovetemjöl gives the cakes a rustic, deeply nutty taste and is a good source of fibre and protein. The durramjöl contributes the soft crumb that makes them so irresistible, while also being rich in minerals like iron and antioxidants.

The result is madeleines that are easy to bake and deliciously good to enjoy. Perfect with a cup of coffee, tea or hot chocolate on a rainy autumn day.

equipment

a madeleine tray

ingredients

• 75 gram cane sugar
• 65 gram butter (preferably lightly salted)
• 80 gram bovetemjöl
• 30 gram durramjöl
• 25 gram cornflour
• 1/2 teaspoon baking powder
• 40 gram filmjölk
• a pinch of vanilla powder (or 1 tsk vanilla sugar)
• 2 eggs
• 4 tablespoons apple sauce (optional: 1.5 tablespoons rum or amaretto)
• a madeleine tray

How to make it

• Mix the cane sugar and butter in a bowl. Then add the bovetemjöl, durramjöl, cornflour, baking powder, vanilla and eggs. Mix until you get a smooth batter.
• Stir in the filmjölk and apple sauce. Mix into an even batter. Finally add the rum/amaretto and mix quickly again.
• Fill the madeleine moulds to about 3/4.
• Place the madeleine tray in the oven. Bake first for 6 minutes at 240 °C. Then lower the temperature to 200 °C and bake for a further 4 minutes.
• Let the madeleines cool in the mould for a few minutes before carefully turning them out. Serve as they are or dust with a little icing sugar