Gluten-Free Almond Rice Madeleines Recipe

ingredients

1 cup whole blanched almonds, lightly toasted
3/4 cup sweetened flaked coconut
1 1/2 cup granulated sugar
3 cups cooked rice, chilled
3 large egg whites
non-stick cooking spray
fresh raspberries for accompaniment (optional)
whipped cream or frozen non-dairy whipped topping for accompaniment (optional)

directions

Chop almonds in food processor until finely ground. Add coconut and sugar, then process until coconut is finely minced. Add rice and pulse to blend. Add egg whites and pulse to blend.

Spoon mixture evenly into Madeleine pans or miniature muffin tins coated with cooking spray, filling to top. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Cool completely in pans on wire rack.

Run a sharp knife around each Madeleine shell, and gently remove from pan. Cover and refrigerate 2 hours or until serving time.

Serve with raspberries and whipped topping.

nutrition data

85 calories, 3 grams fat, 14 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.

reviews & comments

GF Gourmet REVIEW:
July 28, 2013

Made as directed and baked in the mini muffin tins suggested (don't have the other pans). They are sweet and a decent texture but oddly bland. If served with the raspberries or whipped cream they are fine but alone they are just a little on the bland side. Nice idea though using the cooked rice. To the person asking about substituting rice flour, that would need a lot of adjustments to the recipe since cooked rice has a different water content than rice flour.
Lilaznjewel May 10, 2009

Hi, I love to try this out but I have a question could I just use rice flour in place of the rice and if I can should I use regular or sweet and what other changes will I have to make?

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