gluten-free madeleines

These madeleines are not just naturally gluten-free, they are also incredibly moist and full of flavour – perfect for a cosy autumn coffee break. We have updated the classic recipe by swapping the wheat flour for a nutritious blend of buckwheat and sorghum flour from da Carla.

This clever combination of flours gives them a wonderful, rich flavour and a delightfully moist texture. The buckwheat flour lends the little cakes a rustic, deeply nutty taste and is a good source of fibre and protein. The sorghum flour brings the soft crumb that makes them so irresistible, while also being rich in minerals such as iron, and in antioxidants.

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

equipment

a madeleine tin

ingredients

• 75 grams coconut sugar
• 65 grams butter (preferably lightly salted)
• 80 grams buckwheat flour
• 30 grams sorghum flour
• 25 grams cornstarch
• 1/2 teaspoon baking powder
• 40 grams filmjölk (Swedish soured milk)
• a pinch of vanilla powder (or 1 tsp vanilla sugar)
• 2 eggs
• 4 tablespoons apple sauce (optional: 1.5 tablespoons rum or amaretto)
• a madeleine tin

Here's how

• Mix the sugar and butter in a bowl. Then add the buckwheat flour, sorghum flour, cornstarch, baking powder, vanilla and eggs. Mix until you have a smooth batter.
• Stir in the filmjölk and apple sauce. Mix into an even batter. Finally add the rum/amaretto and give it another quick mix.
• Fill the madeleine moulds about 3/4 full.
• Place the madeleine tin in the oven. Bake for 6 minutes at 240°C, then lower the temperature to 200°C and bake for another 4 minutes.
• Let the madeleines cool in the tin for a few minutes before carefully turning them out. Serve as they are or dust with a little icing sugar