Gluten Free Madeleine Donuts Recipe: Easy French-Style Baked Treats

These gluten free Madeleine-inspired donuts are soft, lightly sweet, and so easy to make. No special Madeleine pan required. Made with everyday ingredients and baked in a donut pan, they’re a cozy, no-stress treat for breakfast, a dessert plate, or tea time.

If you wish eating gluten free didn’t feel so restrictive, these Madeleine-inspired donuts are your new little bit of joy. There’s something deeply comforting about the traditional French sponge cake.

Yes, the one Proust in his novel, In Search of Lost Time, basically wrote a whole memory about. Soft, lemony-scented, lightly sweet, almost whispering “slow down.”

But what about the pan? I don’t have a traditional Madeleine pan, so I skipped the pan and extra fuss and reached for my trusty donut pan instead.

The one I use for my gluten free apple cider donut recipe and gluten free chocolate cake donut recipe.

Over twenty years of gluten-free cooking has taught me that the simplest path is usually the best one.

These smell incredible as they bake, and the texture is so tender the gluten free Madeleine donut practically melts the moment it meets your tongue.
 You’d think you were having a tiny French moment in your own kitchen. 

Nicole made these for the first time on Mother’s Day. My adult kids were all home, gathered around the table set with my favorite china cups, sipping tea and catching up on life.

Watching them enjoy something warm from the oven, something gluten free that felt effortless and special, was a gift in itself.

One bite and my son looked at me and said, “Wow… that’s really good.”

Moments like that remind me of all the years feasting on home-cooked meals, of sharing the birthdays, tea times and talks. If you want a gluten-free treat that tastes like comfort, not compromise, these gluten free Madeleine donuts are such a lovely choice.

And if you want to keep the French-inspired recipe sweetness going, try my custardy gluten free clafoutis recipe, delicious gluten free apple-filled pumpkin crepes recipe, or these strawberry meringue cookies from a blogger friend.

Plus if you want even more feel-good desserts without the stress or the weird ingredients, you can browse my complete gluten free dessert collection anytime.

Your kitchen is about to smell amazing! Grab your ingredients and let’s make these Madeleine-inspired donuts come to life.

Ingredients

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Butter and Eggs:  Room temperature butter and eggs will blend better so take them out before you begin. We’ll also melt a little butter to butter (and flour) the donut pans. 


Sugar: Today I used granulated sugar which turned out fine, but you could go with caster/superfine sugar if you prefer a more delicate, quicker-dissolving sweetness.

Vanilla extract: A splash of vanilla adds aroma and enhances overall flavor.

Gluten-free flour: I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different gluten free all purpose baking flour that doesn’t contain xanthan gum, you may need to add it. Please note, I’ve only made this recipe with King Arthur Gluten Free 1/1 flour. 

Baking powder: I like Rumford because it is gluten free, aluminum free, and Non-GMO. When you mix baking powder with the liquids and heat, it triggers a bubbly reaction, resulting in light and fluffy pastry.


Salt: A pinch of salt balances and brightens flavors.

Lemon zest: Grated from the lemon peel, the zest adds bright citrusy notes.

Instructions

*Free printable recipe card is available at the end of the post. 

1. Melt a bit of butter, then lightly butter and flour your donut pans so nothing sticks. Preheat your oven to 350°F so it’s ready when you are.

2. Zest your lemon. (This is what gives these donuts that soft, bright, Madeleine-style flavor.) To prepare lemon zest, start by washing and scrubbing the lemon with a vegetable brush. Use a microplane to grate only the outer layer of the skin, making sure to rotate the lemon to extract just the zest and avoid the bitter white pith. If a microplane is not available, the small holes on a box grater can be used as an alternative. I wear cut-resistant gloves for added safety.

3. Add all eight ingredients to your food processor fitted with the S-blade. Blend just until everything comes together, then stop and scrape down the sides. A quick pulse after that is all you need. This part takes seconds, it really is that easy.

4. Spoon or pipe the batter evenly into your donut wells. Fill each well about ¾ full so the donuts rise into a gentle dome without overflowing. They don’t have to look perfect. These bake up beautifully on their own.

5. Bake for 8–10 minutes, just until the edges turn lightly golden and a gentle press on top springs back.

6. Let them cool in the pan for just about a minute. This helps them release cleanly while still staying tender.

7. Serve warm with a dusting of powdered sugar, if you like. 

Serving suggestions

These are lovely with tea, espresso, or fresh berries. They also make a sweet little addition to a brunch spread if you’re feeding company.

Pro tips and recipe notes

Storage made easy: Ideally, they are best eaten on the day they are baked, fresh from the oven. However, they stay soft for about two days at room temperature in an airtight container. You can refrigerate them in an airtight container for up to four days or freeze for a couple of months. Rewarm gently in the oven or microwave to bring back that fresh-baked feel.

Simple variations you can try: Add a touch of almond extract, a dash of cardamom, or a quick dusting of powdered sugar. Keep it simple, though, these shine in their subtlety.

Troubleshooting (Just in Case):

If something feels off, don’t worry these donuts are pretty forgiving, and a tiny tweak is usually all it takes.

If they seem a little dry:
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer.

If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference.

If they turned out a bit dense:
Next time, rest the batter for at least 20-30 minutes (or even longer, such as an hour or overnight in the fridge) allowing the dry ingredients to fully hydrate. It helps keep that soft, Madeleine-style texture you’re after.

If these donuts remind you that gluten free comfort isn’t off-limits, that’s the whole point.

And if you want dinner to feel just as doable, my Sauce System is where I show you how to transform everyday ingredients into quick, incredibly delicious meals (some in under 10 minutes) without overthinking substitutions.

I hope these Madeleines bring a little joy to your table the way they did to mine. If they make it into your weekend baking rotation, tell me in the comments. It means so much to hear your stories.

And if you know someone who wants gluten free comfort without compromise, share this with them.

Try these recipes next

If these Madeleine donuts hit the cozy spot, you’ll love what’s next.

Start your morning with easy pancakes from scratch with gluten-free bread, golden and tender, ready for a drizzle of syrup or a smear of butter. Or savor the rich aroma of espresso brewed in a Moka Pot, a warm lift for your morning ritual.

For savory cravings, imagine slicing into a creamy crustless Quiche Lorraine or a one of a kind gluten-Free Spinach Pie, with or without the crust, each bite effortless, satisfying, and full of flavor.

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5 from 1 vote

Gluten-Free Madeleine Donuts: Easy French-Style Baked Treats

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These gluten-free Madeleine-inspired donuts are soft, lightly sweet, and so easy to make. No special Madeleine pan required. Made with everyday ingredients and baked in a donut pan, they’re a cozy, no-stress treat for breakfast, a dessert plate, or tea time.

Course Dessert

Cuisine French American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 96kcal

Author Barbara Bianchi

Ingredients

To prepare donut pans

• 1 tablespoon butter melted
• 1 tablespoon gluten-free 1 to 1 all-purpose flour

For batter

• 2 large eggs room temperature
• 1/2 cup (1 stick) butter room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 cup gluten-free 1 to 1 all-purpose flour King Arthur Gluten Free 1/1 flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoon lemon zest
• powdered sugar - for dusting (optional)

Instructions

• Preheat your oven to 350℉.
• Butter and flour the donut pans.
  1 tablespoon gluten-free 1 to 1 all-purpose flour, 1 tablespoon butter
• Add all of your ingredients to your food processor fitted with fitted with the S-blade (multi-purpose blade).
  2 large eggs, 1/2 cup (1 stick) butter, 1 teaspoon vanilla extract, 1/2 cup sugar, 1/2 cup gluten-free 1 to 1 all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, 2 teaspoon lemon zest
• Blend until combined, scrape down the sides of the bowl. A quick pulse after that is all you need.
• Evenly divide the batter between the donut wells.
• Bake for 8-10 minutes, until golden.
• Cool them in the pan for just a minute so they will release easily.
• Serve warm dusted with powdered sugar, if desired

Notes

Storage made easy: Ideally, they are best eaten on the day they are baked, fresh from the oven. However, they stay soft for about two days at room temperature in an airtight container. You can refrigerate them in an airtight container for up to four days or freeze for a couple of months. Rewarm gently in the oven or microwave to bring back that fresh-baked feel.

Simple variations you can try: Add a touch of almond extract, a whisper of cardamom, or a quick dusting of powdered sugar. Keep it simple, though, these shine in their subtlety.

Troubleshooting (Just in Case):

If something feels off, don’t worry these donuts are pretty forgiving, and a tiny tweak is usually all it takes.

If they seem a little dry:
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer.

If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference.

If they turned out a bit dense:
Before blending, whisk the batter lightly to work in a touch more air. It helps keep that soft, Madeleine-style texture you’re after.

Nutrition

Calories: 96kcal

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