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Financiers (pronounced “fee naun seers” in French) are mini French tea cakes characterized by its almond flour. These gluten free financiers are no different other than it calls for “gluten-free” all-purpose flour. I like to use my all-purpose flour blend as it uses superfine rice flour which does not create a gritty texture, yet it rises high and tastes very close to gluten all-purpose flour. This recipe is made up of primarily flour, almond flour, sugar, and egg whites. I’ve suddenly been on an almond flour kick and egg white kick. They are a healthy choice. I hope you enjoy them.
Preheat the oven to 400°F. If you are using a silicone [fianancier/loaf pan|http://www.amazon.com/gp/product/B003VFUY0C/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003VFUY0C&linkCode=as2&tag=glufrerecbox-20}, place it on a baking pan and set it aside. You can also use mini teacake pans, [muffin pans|http://www.amazon.com/gp/product/B003W0UMPI/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003W0UMPI&linkCode=as2&tag=glufrerecbox-20, crème brulee ramekins, or mini loaf pans.
Add the butter to a saucepan and cook over medium heat until the butter is clear. golden brown, and forms little brown pieces at the bottom, about 6 - 7 minutes. (It is okay if starts to boil.)
Strain the butter through a fine mesh strainer (metal is preferred). (Cheese cloth may also be used.) Set it aside to cool (do not refrigerate).
In a large bowl whisk the gluten free all-purpose flour, almond flour, sugar, and salt together. Add the brown butter, egg whites and vanilla in the bowl of your mixer until they thoroughly combined.
Fill each mold with the batter. (If you are using a mold that fits only 2 tablespoons fill them to the top, otherwise fill them about as high as you want them to be once baked.)
No matter what size pan you are using, bake them until they are brown around the edges, they have separated from the sides of the pan, and spring back when touched in the middle.
Transfer them immediately to a wire rack to cool until you can pick them up without being burned. Serve them warm. Cool leftovers completely and store them wrapped well in the freezer.
If you are making your gluten free financiers using muffin tins, do not use paper liners, but oil the tins. You may serve them in paper liners after they have baked and cooled.