1 ¼ cups brown rice flour
½ cup potato starch
¼ cup arrowroot
2 ½ cups teaspoons baking powder
½ teaspoon xanthan gum
¼ teaspoon baking soda
½ cup melted coconut oil
6 tablespoons unsweetened applesauce
3 tablespoons vanilla
½ cup hot water
Preheat oven to 325° F
Brush madeleine tray with coconut oil.
Combine the flour, sugar, potato starch, arrowroot, baking powder, salt, xanthan gum and baking soda and whisk until combined.
Add the oil, applesauce, and vanilla and stir with a rubber whisk until the batter is smooth.
Gradually add the hot water, stirring constantly.
Drop a rounded tablespoon of the batter into each mold, gently spreading it to fill the mold.
Bake for 12 minutes, rotate the pans and bake 6 minutes more, or until the tops are golden brown. Remove from the oven and let cool for 15 minutes.
This recipe was found on Erin McKenna's site.