Low-Gluten Canelés

Name: Low-Gluten Canelés
Prep time: 20 min
Cook time: 60 min
Total time: 2 h 20 min
Yield: 12 canelés
Cuisine: French
Ingredients: 500 mL whole milk; 1 vanilla bean, split and scraped; 50 g unsalted butter; 200 g granulated sugar; 50 g white rice flour; 50 g tapioca flour; 25 g almond flour; 2 large eggs; 2 large egg yolks; 60 mL dark rum; 1 teaspoon xanthan gum; Pinch of salt

December 27, 2024

Can’t resist the allure of a perfectly baked canelé but need to keep gluten to a minimum? We’ve got you covered. These low-gluten canelés capture the essence of this French classic, boasting a delicate crispness and a wonderfully tender crumb, all while being gentle on your system.

Our recipe features a blend of gluten-free flours carefully selected to mimic the texture and flavor of traditional canelés. Imagine biting into a warm canelé, its golden crust giving way to a soft, vanilla-infused interior with a hint of rum. With our authentic copper molds, achieving that signature canelé shape and caramelized exterior is a breeze. So go ahead, indulge in these low-gluten delights, knowing you can savor every bite without worry.

Ingredients
500ml whole milk
1 vanilla bean, split and scraped
50g unsalted butter
200g granulated sugar
50g white rice flour
50g tapioca flour
25g almond flour
2 large eggs
2 large egg yolks
60ml dark rum
1 teaspoon xanthan gum
Pinch of salt

Let's Get Baking: Step-by-Step

Infuse the Milk: In a saucepan, combine the milk, vanilla bean pod and seeds, and butter. Heat over medium heat until the butter melts and the milk is just simmering. Remove from heat and let it cool completely.
Prepare the Batter: In a large bowl, whisk together the sugar, rice flour, tapioca flour, almond flour, and xanthan gum. In a separate bowl, whisk together the eggs, egg yolks, rum, and salt. Gradually whisk the wet ingredients into the dry ingredients until smooth.
Combine and Rest: Remove the vanilla bean pod from the milk. Gradually whisk the cooled milk into the batter until fully combined. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours.
Preheat and Prep: Preheat your oven to 300°F (150°C). Generously grease your Canelemold copper molds with butter. Place the molds on a baking sheet.
Bake: Remove the batter from the refrigerator and give it a good stir. Fill the molds to the top. Bake for 50-60 minutes, or until the canelés are deep golden brown and the tops are firm to the touch.
Cool and Unmold: Remove the canelés from the oven and let them cool in the molds for 10 minutes before inverting them onto a wire rack to cool completely.

Pro Tips for Low-Gluten Canelé Success

Use a good quality gluten-free flour blend: This ensures the best texture and flavor.
Xanthan gum is key: It helps bind the batter and provides structure in the absence of gluten.
Don’t overmix the batter: This can lead to a tough texture.
Adjust baking time as needed: Ovens vary, so keep an eye on your canelés and adjust baking time accordingly.
Serve fresh: Low-gluten canelés are best enjoyed the day they are baked.

Step-by-Step to Canelé Success

Learn to make canelés at home with ease — this cookbook offers 19 recipes that deliver stunning results without the complexity.

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Low-Gluten Canelés

Ingredients

Let's Get Baking: Step-by-Step

Pro Tips for Low-Gluten Canelé Success

Step-by-Step to Canelé Success

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