Gluten Free Polenta Cookies


As I have already said in my previous posts … since diagnosed Celiac, I have been experimenting with so different ingredients.  One of them was something I always meant to try before, but never bothered.  Polenta!  It is any Celiac’s life saver!  You can make so many things with it, both savory and sweet!  It is low in carbs and is also healthy to eat.  It is ideal for all those who cannot eat Gluten and is also good for Diabetics to replace side dishes like potatoes.  And all you lucky ones out there who can eat anything … do not underrate it like I used to !

It adds texture to things like cakes and biscuits as you will see from the recipe below.  These cookies came out really lovely, crunchy on the outside and yet still soft in the centre.  You can put jam in the middle, but I am not a lover of jam, so I used Fabbri Ice cream Topping, the Frutti di Bosco one, but I can imagine they would taste delicious too with the chocolate one.  I will however try these again but will add cocoa and then use the chocolate syrup … slurp!

Here is what you need : (makes around 12 to 14)

125g rice flour
90g gluten free polenta (instant)
110g margarine at room temperature
110g castor sugar
1 tsp baking powder
1 egg
2 egg yolks
1 tsp vanilla essence
Ice cream Syrup or Jam of your choice
Icing Sugar to dust

Beat the sugar with the butter until creamy.  Add the eggs, the baking powder, the flour and polenta and mix using your hands until a smooth dough is formed.  You might need to add more flour and/or polenta.  Put in glad wrap and place in the fridge for not less than four hours, preferably overnight.

Prepare a baking tray with baking paper and take out the dough from the fridge and divide it into little balls, approximately 12 to 14 and place in the tray.  Make an indentation in the middle of each cookie with your finger or else, like I did with the pestle handle (pestle & mortar) for an exact indentation.  Place again in the fridge for about half an hour as the pastry once you work it, becomes quite sticky and tacky.  In the meantime preheat the oven to approximately 180 deg C.

Take them out of the fridge and put in the oven and bake for approximately 15 minutes till the cookies start browning slightly.  Should you see that some of the indentations you made have disappeared, just do the same thing again using your finger or the pestle.

Leave completely to cool.  Then dust with icing sugar and if using Jam, put in a teaspoonful of jam in the indentation.  If using syrup, then squeeze out some syrup into the indentation.

And who says polenta is not good? 🙂

Next time … will try chocolate ones … :p


Senza G – Living without Gluten

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Thank you for your support!


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