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Gluten Free Melting Moments

Bronwen is interested in food, diet, and creating recipes, as she has prepared family meals and organised church and home functions.

Coffee and a Melting Moment

Coffee and a Melting Moment


Melting Moments do seem to melt in the mouth, they are really enticing and yet they're not difficult to make. I have known them by other names; one of these was given by a friend who had three small hungry sons and she actually called them 'Footballs!' You may know them by other names, too, but I prefer Melting Moments as I think the description fits them perfectly.

Here, the recipe for them is given as gluten free. As they are simple and have so few ingredients the only difference from ordinary Melting Moments is the flour. Instead of wheat flour, rice flour is used in this recipe and I prefer wholemeal rice flour. It does not seem to detract from that 'melting' sensation in any way; they taste just as great and probably have more nutrition than plain wheat flour, as well.

Neither Dairy Free Nor Sugar Free

Although this recipe is gluten free, it is neither dairy free nor sugar free as it contains both butter and sugar.

  • Dairy: As long as you are not allergic to dairy products, use butter. The flavour is much better and I read recently that butter is much better for us than most margarines - and I found that it is especially useful, if used in moderation, for helping to reduce wrinkles, so I'm all for it!
  • Sugar: As Melting Moments can be made in quite a small size, even when they are sandwiched together with icing sugar, there is not as much in three of these tasty treats as there is in, say, a glass of Coca Cola.
Assemble the Ingredients

Assemble the Ingredients

Some Extra Hints

A few extra hints will help to make this recipe even easier to produce.

  • Type of Icing Sugar: I have designated the sugar in this recipe below as 'icing sugar.' However, I have found that 'Pure' icing sugar can be very lumpy and should be well sifted or it can cause problems; it is much easier to use Icing Mix. It does have additives, but it is so much smoother to work with.
  • Ingredient Quantities: You can easily halve this recipe if you only want to make a few Melting Moments for an intimate afternoon tea.
  • Creaming: To cream the butter and sugar more easily and quickly, softening the butter for a few seconds in the microwave really helps.

Warning: Make sure that your Cornflour is made with corn, as it is often made with wheat and that is not gluten free.

Prep timeCook timeReady inYields

20 min

15 min

35 min

About two dozen

  • 8 ozs. or 250 g. Butter, Low salt is best
  • 4 Ozs. or 125 g. Icing Sugar
  • 2 Ozs. 63 g. Cornflour, NOT made with wheat
  • 8 Ozs or 250 g. Rice Flour, 'Brown' or wholemeal
  • 1 teaspoon Vanilla
  1. Cream butter and icing sugar. This means beating or stirring the butter and sugar together until it turns the consistency of cream and it actually changes to a creamy colour. If you decide to taste it, don't eat the lot; it tastes yummy!
  2. Add the vanilla essence.
  3. Work in the cornflour and rice flour until the mixture is smooth.
  4. Taking about a teaspoonful at a time, roll the mixture in the hands until it is shaped like a small ball. Place on a greased oven tray. Press across the top with a fork and gently flatten the ball a little.
  5. Cook in a moderate oven (375F or 190 F) until it begins to colour slightly. This should take about 10 to 15 minutes.
  6. Cool on a wire tray. When cold sandwich together in pairs with lemon icing.

Ingredients for Lemon Icing

2 ozs butter

6 ozs icing sugar

Freshly squeezed juice of half a lemon.

Note: If you prefer a stronger lemon flavour, grate a little zest off the lemon skin before cutting it; add to the icing mix.

Instructions for Lemon Icing

Melt the butter in the microwave oven.

Add the icing sugar and lemon juice and stir until smooth.

Adjust quantities so that the mixture is soft enough to spread, but not runny.

Scroll to Continue

With a clean, flat knife, spread mixture on one biscuit and place another biscuit on top, pressing down a little.

Leave for the icing to solidify.

Store in an air-tight jar - if you can get them there before they're eaten!

Put Your Feet up and Enjoy

Put Your Feet up and Enjoy


Bronwen Scott-Branagan (author) from Victoria, Australia on March 03, 2016:

Vellur: They really are delicious, but it can be a bit of a trap, too. I used to think that being on this diet would help me to lose weight, but they can be sooo tempting that doesn't seem to happen! Thank you for your comment.

Nithya Venkat from Dubai on March 02, 2016:

Delicious! Easy to make and a treat to keep on popping into my mouth. Thank you for sharing.

Bronwen Scott-Branagan (author) from Victoria, Australia on October 19, 2014:

Kathy, I've just thought that that might happen if the weather was hot where you are and the butter was really soft, or the oven wasn't up to temperature when you put them in, it could make a difference. Perhaps if you try again, you could put the tray of ready mixture into the fridge for a few minutes before putting it in the oven, that might help.

Bronwen Scott-Branagan (author) from Victoria, Australia on October 19, 2014:

Kathy: I'm so sorry they didn't work and I'm not sure why, because they worked well for me. I can't imagine that the flour made the difference.

kathy on October 08, 2014:

When I went to bake these they just went all soft and a ring of butter formed around each biscuit. I followed the recipe exactly except I added a dash more vanilla extract and used sweet rice flour and not brown rice flour and am not sure what I have done incorrectly.

Bronwen Scott-Branagan (author) from Victoria, Australia on May 21, 2014:

AudreyHowitt: Do! I love them and hope you will, too.

Audrey Howitt from California on May 19, 2014:

I really do miss cookies--will have to try these!

Bronwen Scott-Branagan (author) from Victoria, Australia on November 11, 2013:

Jackie Lynnley: I do understand and sympathise!

Jackie Lynnley from the beautiful south on November 10, 2013:

No, not gluten free, lol and I will be on a diet for a week once it is gone! It is delicious, hot, warm and cold...and warmed up. Guess that tells you how much I have had of it. lol

Bronwen Scott-Branagan (author) from Victoria, Australia on November 10, 2013:

Jackie Lynnley: Is that a gluten free bread pudding? That sounds interesting. Extra energy is something we all seem to need, especially as we grow older. I hope you enjoy the melting moments when you make them.

rebeccamealey: They're great as treats, or they work well for me, anyway. Thank you for your comments.

Rebecca Mealey from Northeastern Georgia, USA on November 09, 2013:

These sound great, and just in time for planning holiday treats. Thanks!

Jackie Lynnley from the beautiful south on November 09, 2013:

Yum I will have to try this. I have Irc's bread pudding in the oven right now, but maybe next weekend. I read here too one of the hubbers had so much energy being on a gluten free diet, I could use that. Thank you!

Bronwen Scott-Branagan (author) from Victoria, Australia on August 31, 2013:

stars439: It's a pleasure to share and a pleasure to hear from you, too, Stars. God bless you.

stars439 from Louisiana, The Magnolia and Pelican State. on August 31, 2013:

Thank you for sharing you're interesting recipe. God Bless you precious heart.

Bronwen Scott-Branagan (author) from Victoria, Australia on August 30, 2013:

Thelma Alberts: You're right! They are both yummy and easy to make. Wishing you a happy weekend, too. Tomorrow is Sunday and the first day of spring, although the birds around here have been building their nests for a while now.

Thelma Alberts from Germany on August 30, 2013:

This sounds yummy and easy to make, too. Thanks for sharing. Happy weekend!

Bronwen Scott-Branagan (author) from Victoria, Australia on August 29, 2013:

Rosemay50: I hope you enjoy them!

Rosemary Sadler from Hawkes Bay - NewZealand on August 28, 2013:

These look too tasty to resist.

Bronwen Scott-Branagan (author) from Victoria, Australia on August 18, 2013:

girishpuri: They are easy to prepare and always go down well. I heard another name for them today: yo-yos!

Girish puri from NCR , INDIA on August 18, 2013:

Delicious and looks easy to prepare, thanks Blossom.

Bronwen Scott-Branagan (author) from Victoria, Australia on August 17, 2013:

Scribenet: Lovely! I hope you both enjoy them. Thank you for your comments.

aviannovice: That's great. Glad you like the recipe, too. Lovely to 'hear' from you.

Deb Hirt from Stillwater, OK on August 15, 2013:

Blossom with all the butter (not margerine) that I have eaten in my lifetime, I have very few wrinkles, unless of course you are referring to sea wrinkles, which I also like. Anywho, thanks again for another gluten freee winner that I can eat. Bravo!

Maggie Griess from Ontario, Canada on August 14, 2013:

I'll be making these for a friend and then I will share the recipe with her...thanks so much! They look divine! :)

Bronwen Scott-Branagan (author) from Victoria, Australia on August 14, 2013:

AudreyHowitt: Thank you! They are!

Audrey Howitt from California on August 14, 2013:

These look wonderfully inviting!

Bronwen Scott-Branagan (author) from Victoria, Australia on August 13, 2013:

Frank Atanacio: You're right, Frank! They are easy to prepare - and easy to devour, too. God bless you, too.

LadyFiddler: Sorry, it's a bit far, I think! Hope you have time to make them and try them too. Yes, I only bring out that tea-set on special occasions. Thank you for your comments.

Joanna Chandler from On Planet Earth on August 13, 2013:

Hi dear BlossomSB, it looks very yummy and meltable I love your plate and tea cup :) when are you going to post me some of those mouth watering things you make? LOL just kidding!!!

Sweet Night

Frank Atanacio from Shelton on August 13, 2013:

very useful and looks easy to prepare thank you blossoms.. and bless you :)

Bronwen Scott-Branagan (author) from Victoria, Australia on August 13, 2013:

Ericdierker: If you were a celiac or needing gluten free food you'd certainly know about it, or at least be having lots of digestion problems, among other things, and your doctor would be investigating. So that's great that you're not, but these foods can be good for anyone.

Kathryn Stratford: Yes, with all the additives that are added into many of our foods these days, more people seem to be having problems, and even if we don't need gluten free it's good to have a few recipes on hand in case they come visiting.

pinto2011: That's great. They taste good for anyone.

MsDora: Yes, they're easy to obtain and there aren't lots of ingredients, so it makes it a useful recipe to have on hand.

always exploring: You must be so glad that your problem was discovered. I know that one of my friends is so much better and healthier now she knows the problem and can choose to eat the right foods. If you do make them, I'd love to know if you like them.

Sugahware: Yes, it's good to eat healthily, even if we don't need to, although actually these have sugar in them and that may not be so good for some people.

kidscrafts: Thank you! It's good to share a 'virtual' cuppa with you, too.

Alise-Evon: It is fun to play around with different recipes and make them your own. Enjoy!

Faith Reaper: I took some to Home Group last night and they all disappeared before I had time to have one! Thank you for enjoying the china, it is part of my mother's tea set; very thin china and getting very old, but precious. Blessings.

Mhatter99: You're welcome! Come and join our 'virtual' tea party.

Martin Kloess from San Francisco on August 12, 2013:

Mmm Mmm I'm there.

Faith Reaper from southern USA on August 12, 2013:

The tea with the melting moment looks so very delicious. And your china is beautiful too! Thanks for sharing this wonderful recipe here.

Voted up +++ and sharing

God bless, Faith Reaper

Alise- Evon on August 12, 2013:

I'm not on a gluten-free diet, but I like to play around with different recipes. These sound interesting. Thanks for sharing.

kidscrafts from Ottawa, Canada on August 12, 2013:

This looks just delicious, Blossom! I love your presentation with the cup of tea :-)

Thanks for sharing!

Robyn D Bera from California on August 12, 2013:

I try to eat gluten-free although I don't have to. I appreciate these ideas. Thanks for sharing!

Ruby Jean Richert from Southern Illinois on August 12, 2013:

I feel like this was written for me..Hee..I must eat all gluten free foods due to celiac. I've been using corn and rice flour for sometime now and it is really good. The manufactures are improving the gluten free products since so many are gluten intolerant. Your melting moments look delicious. Thank's for the recipe. I will make them....

Dora Weithers from The Caribbean on August 12, 2013:

Thank you for a sounds-good recipe. The ingredients are easy to find.

Subhas from New Delhi, India on August 12, 2013:

Very informative and mouthwatering recipe. Surely going to give it a try.

Kathryn from Windsor, Connecticut on August 12, 2013:

I don't need to eat gluten- free products, but I know quite a few people need to stay away from gluten. This sounds delicious! Thanks for sharing it with us.

Voted up and sharing.

Have a wonderful day!

~ Kathryn

Eric Dierker from Spring Valley, CA. U.S.A. on August 12, 2013:

Honey Bee Blossomsb,

I am having trouble with this. How do I know if I am gluten or lactose intolerant --- so to speak.

I just do not get it.

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