Gluten-Free Vanilla Madeleines

For the madeleine batter: Organise all the necessary ingredients.
Blend the whole eggs and milk together beforehand.
In a separate bowl, combine the 3 types of flour, baking powder, castor sugar, almond powder and locust bean gum.

Pour the dry ingredients in a mixing bowl.

Add the eggs and milk mix...

... and the honey. If the honey is too thick, melt it in the microwave for a few seconds.

Combine with a whisk...

... until smooth. You can mix the preparation using a stand mixer.

Add the melted butter.

The point here is to create an emulsion, i.e. incorporate fat inside the mass.

The mass should start thickening...

... and will gradually become homogeneous.
At this stage, the base batter is ready. This batter can be used for any madeleine recipe, then add the appropriate ingredients to give it the desired flavour.

For the vanilla madeleines: Split a vanilla pod in half and scrape the seeds out.

Add the vanilla seeds to the preparation.

Combine well with a whisk Our madeleine batter is now ready.

Remove from the fridge one hour before baking so the temperature goes up between 17 and 20°C. Fill the cavities up to 3/4 with the preparation (you don't need to grease the mould). You can use a silicone mould or, even better, a madeleine tin with non-stick coating.

Bake in the oven preheated at 250°C (gas 9) for 1 minute, then turn off the oven and leave the madeleines in the hot oven for 17 minutes. This baking technique inside an oven that has been turned off will prevent the formation of uneven bumps on the side of the madeleines. Make sure you don't open the oven during this operation.

When cooked, this is what the madeleines should look like. Baking time will be shorter in a professional oven.
Set aside to cool inside the mould.

Release the cold madeleines from the mould and place them on a rack. They will keep well in an airtight container for up to 15 days.