Gluten Free Madeleine Cakes


  • 50g FREEE Potato Flour
  • ½ tsp FREEE Baking Powder
  • 1 egg
  • 50g caster sugar
  • 1 tsp grated lemon rind
  • 50g butter, melted
  • butter for greasing


  1. Butter a 12 hole madeleine or cupcake tray and pre-heat the oven.
  2. Put the flour and baking powder into a bowl, set aside.
  3. Separate the egg into two bowls and beat the white until stiff.
  4. Beat the sugar, a spoon at a time, into the egg white.
  5. Add the lemon rind and melted butter to the yolk and beat well.
  6. Fold this into the egg white with a metal spoon.
  7. Sieve half the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
  8. Sieve the remaining flour into the bowl and fold it in with the spoon.
  9. Spoon the mixture into the prepared madeleine or cupcake tray.
  10. Bake for 8-10 minutes until golden.
  11. Turn the cakes out onto a wire rack and leave to cool.