Gluten free madeleines

RiesKitchen 4.2:
Full recipe can be found at rieskitchen.bl...
The madeleine is a traditional small cake from the Lorraine region in northeastern France. It is light, dainty and delicious! Madeleine refers to the distinctive tin that produces shell shaped cakes.

[@LinaGuadagnuolo63]

Where is the recipe?

[@RiesKitchen]

Hi Lina
Thanks for taking the time to watch my video. The recipe link is in the description.
Here it is as well
rieskitchen.blogspot.com.au/2017/02/gluten-free-madeleines-episode-42.html

[@emily1983nz]

Hi what gluten free flour are you using? And why does it need to rest?

[@MarieVassallo]

Emily, I used orgran brand plain flour, ( all purpose flour) in this recipe. Traditionally, Madeleine batter is always rested- it allows the batter the thicken and the lemon flavor to develop. I have baked them straight away and they are still delicious, but do not rise as much as those rested.

[@emily1983nz]

Awesome thank you!!! They look delicious!

[@MarieVassallo]

Emily, I look forward to seeing photos of your success with this recipe

[@penniecormier8770]

No grease or spray in the pans first?