Gluten-Free Does Not Mean Flavor Free
This is a classic recipe that I saw on Food Network. I converted it to gluten-free and made some other changes but the lemony buttery flavor is so decadent and delicious that I think this will soon become a favorite around your house. Although the butter is a "wet ingredient" I listed it first because you need to let it cool after browning it.
1/2 cup butter, browned and cooled*
1 cup Sorghum Flour Blend**
1/2 tsp baking powder
2/3 cup raw sugar
1 tbsp honey***
1 tsp fresh lemon zest
1/4 tsp lemon oil extract
1 tsp gluten-free vanilla extract
2 Tablespoons powdered sugar for dusting tops
Preheat oven to 400*.
Sift together dry ingredients in a medium bowl and set aside.
In a different bowl, whisk eggs, sugar and honey until thickened. Add lemon zest, lemon oil and vanilla to the mixture and whisk them in. Add the cooled brown butter and then add the dry ingredients. Whisk all the ingredients together.
Fill buttered madeleine molds. Bake at 400* for 9 mins. Remove tea cakes from oven when tops are golden brown. Bottoms will be slightly browner and, when cooled, will have a slight crisp to them from the butter.
Remove tea cakes from pan and sprinkle with powdered sugar. Use a small sieve with a fine mesh to facilitate the process.
*To brown butter, melt it in a small saucepan and then continue heating it until you see small brown flecks in the bottom of the pan. Watch very carefully to make sure it does not go too far. Remove from heat immediately and let cool.
**Sorghum Flour Blend:
1 1/2 cups sorghum flour
1 1/2 cups potato starch (NOT potato flour)
1 cup tapioca starch (AKA tapioca flour)
1/2 cup garfava flour
Sift all flour ingredients together into a large bowl with lid. Cover and shake to be sure all ingredients are well blended.
***Always try to buy local honey because it helps you with allergies.