Product Review: Trader Joe's Gluten Free Madeleine Cookies

[runpunkrun]

Trader Joe's Gluten Free Madeleine Cookies: These tender little cakes are moist without being greasy and dense without being heavy. Plump and light with that distinct madeleine shape, including the bump on the back, these are as good as any madeleine I've ever had from a package. They're also dairy free, but still taste buttery and rich. There is a slightly starchy aftertaste/mouthfeel, but it's barely enough to mention. I'll buy these again.

Individually wrapped. Labeled gluten free, but not certified GF. Made in France.

Current Ingredients: egg, sunflower oil, sugar, rice flour, water, potato starch, glycerin, dried glucose syrup, corn flour, glucose syrup, guar gum, rice starch, rapeseed lecithin, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), sea salt, natural flavors, xanthan gum, mixed tocopherols (to preserve).

May contain almond, hazelnut.

Comments

Thanks!

[jesse_the_k]

May also contain difficult childhood memories, lost loves, and lost hates.

But seriously, I'm a big fan of Madelines and TJs is across the street from my pharmacy so I will be contemplating the past this weekend.

A remembrance of things past

[runpunkrun]

They reminded me of how I used to buy little packets of madeleines from Trader Joe's back in the old pre-GF days.

Re: A remembrance of things past

[jesse_the_k]

I just had one, and they do remind me of my childhood (some positives, overall do not want).

• Texture: perfect. Just the correct amount of spring to the tooth and melt to the tongue
• Appearance: horizontally excellent but out-of-control vertically. The gentle scallop shape is completely as remembered, but they're twice as thick as madeleines I've had from other bakeries in other times.
• Flavor: initially grand, but a lingering chemical aftertaste creeps in around two minutes later. Also, being a butter eater, its absence made my heart grow sad.
• Presentation: Smart! Each cookie is in its own crinkly clear bag, so eating one doesn't start the expiration date on the rest.

Re: A remembrance of things past

[runpunkrun]

Thanks for sharing your findings!

They are QUITE thick, it's true. I thought maybe I was just misremembering Madeleines, but when I went looking through my recipe box (Pinboard account) for GF madeleine recipes to see if maybe I could make my own, I found these Madeleines with Almond Flour from The Bojon Gourmet and they're normal size, like I remembered. They're also made with browned butter!

But, idk, I kind of like these extra thicc madeleines. They're very satisfying to bite into.

Re: A remembrance of things past

[jesse_the_k]

I totally agree the bite is outstanding!

It's one day short of four years since you introduced me to Alanna Taylor-Tobin's recipes and the Bojon Gourmet blog, and the joy of memory impairment is that I get the same amount of glee appreciating it anew again today.

Not only does everything with brown butter taste outstanding, but the writer even offers flour substitutions.

Re: A remembrance of things past

[runpunkrun]

Alanna Taylor-Tobin's Alternative Baker was the third GF cookbook I checked out of the library, having read a review of it in the local paper, and (unlike the first two) it was a wonderful introduction to GF baking--by a former pastry chef and food photographer!--and really gave me the confidence that good GF baking was possible. The flavors combos in the cookbook are a bit out there for me/not things I typically have on hand, but her blog is indispensable, and I love that she offers so many substitutions and dairy free options. I'm glad we're both still enjoying her work four years (!!) later.