This low FODMAP polenta biscuits recipe combines polenta with herbs of your choice to give a flavourful dish. Polenta is very versatile and can be made into main meals or snacks, both sweet and savoury. Make these biscuits into the shapes of your choice. We’ve tried round ‘cakes’, fingers and also Christmas tree shapes. They freeze well, so can be made in advance for impromptu parties over the festive period.
Ingredients
- 120g fine polenta
- 60g gluten-free all-purpose flour
- 1 tspn baking powder
- ¼ tspn salt
- 60g unsalted butter (or a lactose-free alternative), cold and diced
- 60ml cup lactose-free milk
- 2 tbsns fresh chives, finely chopped (or other herbs of your choice)
- 2 tbsns fresh parsley, finely chopped
- 1 large egg
Method
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a mixing bowl, combine the fine polenta, gluten-free all-purpose flour, baking powder and salt. Add the cold, diced butter to the dry ingredients. Using your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the lactose-free milk, egg, chives and parsley (or other herbs of your choice). Pour the wet mixture into the dry mixture and stir until just combined. Be careful not overmix. Use your hands to form the dough into a ball. Place the dough on a lightly floured surface and flatten it to a thickness of about 1.25 cm. Use a round biscuit cutter (or shape of your choice) to cut out biscuits. Place them on the prepared baking sheet. Gather any remaining dough, flatten it again, and cut out additional biscuits.
Bake in the preheated oven for 15-20 minutes or until the biscuits are golden brown and cooked through. Let the biscuits cool on a wire rack before serving.
Tips
- Choose different herbs, such as rosemary, coriander or spices such as chilli to create different savoury tastes for your low FODMAP polenta biscuits
- To create a sweet version, add lemon or orange juice or drizzle some melted chocolate on top
- Try putting the mixture straight in a lined baking tray. Score the top to make polenta fingers
- These freeze well, so great for preparing ahead of time and sharing at gatherings
- Great accompanied with other low FODMAP recipes, such as low FODMAP dipping sauce or chicken and pumpkin skewers
Help with your low FODMAP journey
If you feel that the low FODMAP diet can help with your IBS symptoms, then help is at hand. The low FODMAP diet improves symptoms in over 75% of IBS sufferers. It’s a tricky diet to do alone though and the best results are seen in those who have advice and support from an IBS dietitian. Specialist advice from an IBS/FODMAP dietitian, can help you navigate the complexities of the diet and help to make the diet practical to fit in with your lifestyle. For more information about the low FODMAP diet and to help you decide it this is the right approach for you, see my webpage about IBS treatment.
