In the beginning, one cooks and bakes gluten free because you have to. You or a family member is diagnosed with coeliac disease and there is no option but to prepare gluten free foods.
Increasingly, when I find some time to myself, I bake gluten free, just because I can: just because I have the time or I have a recipe I would like to try or just because I want to challenge myself.
So when I stumbled across a cheap Madeleines’ tray, I knew I was meant to try out a recipe from “Good Without Gluten”.
Upon reflection, there is no way I would have attempted Madeleines before our gluten free days. So I ask myself why now? It is funny how gluten free baking gives you a new appreciation for textures, tastes and different baking ingredients and techniques.
While my first tray didn’t produce the typical ‘hump’ I was very pleased with the subsequent Madeleines with their ‘humps’.
100 g vegetable margarine, plus extra for greasing
80 g caster sugar
70 g gluten free flour ( Good Without Gluten has a flour mix to make up but I used plain flour)
50 g almond meal
1 1/2 teaspoons baking powder
zest of 1/2 lemon
Preheat oven to 210 C.
Melt the margarine in a small saucepan over low heat.
Whisk the eggs and sugar together until light and creamy.
Add the margarine gradually, mixing to keep the mixture smooth, then add all the dry ingredients and lemon zest.
Let the batter rest for at least 1 hour in the refrigerator.
Grease the madeleine moulds and fill with the batter to 3/4 full.
Cook for 5 minutes or until the ‘hump’ appears in the middle of each madeleine, then lower the oven to 200 C and cook for another 5 – 7 minutes or until the madeleines are golden.
Let them cool for a few minutes before unmoulding.