100g gluten free plain flour, plus extra for dusting
100g caster sugar
100g lactose free butter, melted
1 whole egg, separated, plus 1 egg white
1 tbsp maple syrup
1 tsp vanilla extract
icing sugar, for dusting
Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (use a tiny amount of the melted butter) and dust lightly with flour. You can use tartlet tins if you don't have the a madeleine mould.
Mix the gluten free flour and sugar in a bowl. Put the lactose free butter, egg yolk, maple syrup and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two egg whites until stiff.
Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.
Divide between the prepared moulds and bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the moulds for a few mins, then turn out and cool on a wire rack. Dust with icing sugar before serving.
Recipe adapted from: Good Food
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