Holiday Gift Guide 2024

Orange Brown Butter Madeleines These melt-in-your mouth morsels are tender, delicious and gluten free, thanks to Gluten Free 1-to-1 Baking Flour and rich, nutty Almond Flour. Best enjoyed the day they are made, or pack in an airtight container for up to 5 days.

INGREDIENTS

Orange Glaze

1 ½ cups Powdered Sugar 2 Tbsp Orange Juice (plus more if needed) Orange Zest to taste Pinch of Salt

8 Tbsp Unsalted Butter ¼ cup Bob’s Red Mill® Almond Flour

INSTRUCTIONS • Cut butter into eight pieces and place in a small saucepan. Cook over high heat; as soon as the butter begins to melt, reduce heat to low. Stir occasionally so you can see the bottom of the pan. • Once milk solids drop to the bottom of the pan and brown—and popping sounds stop—remove from heat. Scrape bottom to loosen browned bits, then pour into a small, shallow bowl. Cool until about 80°F. • Whisk together flours, baking powder and salt in a medium bowl and set aside. • Place sugar in the bowl of a stand mixer. Add zest and rub with fingers until the sugar turns light orange. • Add eggs and whip with the whisk attachment on low for about 15 seconds, then increase speed to high until thick, pale orange, and doubled in volume. With mixer still on high, slowly stream in cooled browned butter, mixing until fully incorporated. Stop mixer, add vanilla extract and mix on medium speed until incorporated. • Fold flour mixture into the batter by hand with a silicone spatula. For the best rise, let batter rest for several hours (or overnight), refrigerated. ¾ cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill® Unbleached White All-Purpose Flour 1 tsp Baking Powder ¼ tsp Kosher Salt ½ cup Granulated Sugar 1 ½ tsp Orange Zest 2 Eggs, room temperature 1 ½ tsp Vanilla Extract

Alternatively, let rest at room temperature for 30 minutes. • Preheat oven to 400°F. If using a nonstick madeleine pan, lightly brush with butter. If using a traditional metal pan, butter and flour each well. • Fill each well half full. Wet your finger with water and gently pat down any peaks. • Bake for 3 minutes, then reduce heat to 350°F without opening the oven door. The madeleines are done when the centers have risen and the edges are brown, 7–9 minutes. • Remove from oven and immediately invert the hot pan over a wire rack. Gently tap the edges to release the madeleines and let cool completely. • In a bowl, whisk together powdered sugar, orange juice and zest until viscous but fluid enough to dip. • Once madeleines are cool, dip at an angle about one-third of the way up. Use the edge of the bowl to wipe off any excess glaze and set on a parchment lined baking sheet. Makes 12–14 madeleines.

#HolidayHack: Our Gluten Free 1-to-1 Baking flour is incredibly versatile! In addition to baking, you can use it to make fresh pasta, thicken soups and make gravy!