Polish Gluten-Free Ciasteczka Bezglutenowe
Discover authentic gluten-free ciasteczka bezglutenowe—buttery Polish cookies made simple! Perfect for holidays, gifting, and everyday treats your family will love.
You know what I love about gluten-free ciasteczka bezglutenowe? They’re one of those recipes that instantly transport you to cozy family kitchens, where the smell of butter and vanilla fills every corner. I first made these gluten-free cookies when my daughter asked if we could recreate her babcia’s (grandmother’s) favorite Polish biscuits—and honestly, I wasn’t sure buckwheat flour could pull off that delicate, melt-in-your-mouth texture.
But here’s the magic: combining buckwheat and tapioca flours creates a cookie that’s as tender as the traditional version, with that signature crumbly bite everyone expects from authentic ciasteczka. These gluten-free biscuits have become our go-to for Christmas cookie exchanges, birthday celebrations, and those random Tuesday afternoons when you just need something sweet with your coffee.
Whether you’re navigating celiac disease or simply exploring trusted gluten-free baking options, this recipe proves that homemade gluten-free cookies can be every bit as special as the ones from your childhood memories. Let’s bake something beautiful together!
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Buckwheat flour | 1 cup |
| Tapioca flour | 1 cup |
| Baking powder | 1.5 tsp |
| Powdered organic sugar (icing sugar) | 1/2 cup |
| Sour cream | 1/4 cup |
| Egg yolks (organic if possible) | 2 |
| Very cold butter, cut into cubes | 140 grams (about 10 tbsp) |
| Vanilla bean paste or powder | 1/2 tsp |
| For Brushing & Dusting | |
| Egg white (reserved from above), whisked | 1 |
| Organic icing sugar for dusting | 1 tablespoon |
| Flour for dusting bench (buckwheat or tapioca) | 2 tbsp |
Instructions
Preheat your oven to 180°C (350°F) so it’s ready when your gluten-free ciasteczka bezglutenowe dough is prepped and chilled.
Step 1: Add the sugar, baking powder, buckwheat flour, and tapioca flour to your food processor. Give it a quick 3-second pulse just to combine everything evenly—you’ll notice how light and airy the mixture becomes.
Step 2: Toss in the cold butter cubes, egg yolks, sour cream, and vanilla bean paste. Blend for 5-6 seconds until the dough just comes together into a shaggy ball. If you’re using a Thermomix, speed 5-6 for 5 seconds works perfectly. Don’t overwork it—these gluten-free cookies love a gentle touch!
Step 3: Dust your work surface with about 2 tablespoons of buckwheat or tapioca flour. Turn the dough out onto the bench and gently work it into a solid mass, catching any little breakaway bits. This takes maybe 10 seconds of light handling.
Step 4 (Choose Your Style):
- Option 1: Roll the dough into a flat sheet about 5mm thick, then use cookie cutters to create festive shapes—perfect for Christmas ciasteczka or themed birthday parties!
- Option 2: Gently roll the dough into a log about 4cm thick, which you’ll slice into classic round gluten-free biscuits. Well… I’m usually rushing, so I go with the log method!
Step 5: Here’s the secret to perfect texture: refrigerate your dough for 30 minutes before baking. If you’ve rolled out a sheet, place it on a chopping board and pop it in the fridge. For the log, wrap it lightly and chill. This step makes cutting and handling so much easier, plus it gives you those crisp edges everyone loves in homemade gluten-free cookies.
Step 6: Slice your chilled log into rounds (about 1cm thick) or use your cookie cutter on the chilled sheet. Arrange the ciasteczka on lined baking trays, leaving about 2cm between each one.
Step 7: Brush each gluten-free cookie with the whisked egg white—this creates that gorgeous golden sheen. Bake for 12-13 minutes until the edges turn lightly golden and your kitchen smells like a Polish bakery. The cookies should look set but not deeply browned.
Step 8: Let the ciasteczka bezglutenowe cool completely on the trays before attempting to move them. They’ll firm up beautifully as they cool, transforming from tender to delightfully crisp. Move them too early and you’ll have crumbly regrets!
Step 9: Once cool, dust with organic icing sugar through a fine strainer for that classic snowy finish. It’s totally optional, but man, oh man… it makes these gluten-free biscuits look bakery-special and tastes like a tiny celebration with every bite.
Substitutions
Don’t have buckwheat flour? You can swap it for an equal amount of gluten-free oat flour or almond flour, though the texture will be slightly more delicate. Buckwheat gives these gluten-free ciasteczka their authentic hearty flavor, but oat flour creates a sweeter, milder cookie.
Need a dairy-free version? Replace the butter with cold coconut oil (measured solid) and use dairy-free sour cream or coconut cream. The gluten-free cookies will have a subtle coconut hint, but they’ll still be tender and delicious.
Out of tapioca flour? Arrowroot powder works as a 1:1 substitute for maintaining that melt-in-your-mouth quality in your gluten-free biscuits. Cornstarch also works in a pinch, though it creates a slightly denser texture.
Egg-free option? Use 2 tablespoons of aquafaba (chickpea brine) in place of the egg yolks and brush with plant milk instead of egg white. Your homemade gluten-free cookies will be a touch less rich but still wonderfully tender.
Troubleshooting
Dough too crumbly? Add cold water, one teaspoon at a time, pulsing between additions until your gluten-free ciasteczka dough holds together. Buckwheat flour absorbs moisture differently depending on humidity, so this is completely normal.
Cookies spreading too much? Your butter was probably too warm when you started mixing. Pop the formed dough back in the fridge for another 15 minutes before baking, and make sure your oven is fully preheated for the best gluten-free cookies.
Biscuits turning out hard instead of tender? You might have overbaked them slightly or overworked the dough. These gluten-free biscuits continue firming as they cool, so pull them when they’re just golden at the edges, not fully browned all over.
Struggling to roll the dough? Work with half the dough at a time, keeping the rest chilled. Gluten-free cookie dough softens quickly at room temperature, so speed is your friend here!
Storage
Store your cooled gluten-free ciasteczka bezglutenowe in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent the icing sugar from rubbing off, and they’ll stay crisp and fresh for holiday gifting or weekday snacking.
For longer storage, freeze un-dusted gluten-free cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for about 20 minutes, then dust with fresh icing sugar before serving—they taste like you just baked them!
Serving Suggestions
Serve these gluten-free biscuits alongside strong coffee or tea for an authentic Polish experience. They’re also gorgeous arranged on a platter with fresh berries and dairy-free chocolate treats for holiday gatherings.
Kids absolutely love decorating the cut-out shapes with colored sugar or simple royal icing before baking. Turn it into a fun afternoon activity, and you’ll have homemade gluten-free cookies that double as edible art!
Variations
Chocolate-dipped ciasteczka: Once your gluten-free cookies are completely cool, dip half of each one in melted dark chocolate and sprinkle with crushed nuts or sea salt. Let the chocolate set on parchment paper for an elegant twist on the classic recipe.
Citrus-spiced version: Add 1 teaspoon of lemon or orange zest plus 1/4 teaspoon of cardamom to your dough for bright, aromatic gluten-free biscuits. This variation is stunning for spring celebrations or Mother’s Day treats.
Jam-filled ciasteczka: Before baking, press a small indent into each cookie with your thumb and fill with a tiny dollop of raspberry or apricot preserves. The jam caramelizes slightly in the oven, creating a jewel-toned center in your gluten-free ciasteczka bezglutenowe.
Nut-studded cookies: Fold 1/3 cup of finely chopped almonds, hazelnuts, or pecans into your dough before shaping. This adds wonderful texture and makes these homemade gluten-free cookies even more satisfying for adults.
FAQs About Gluten-Free Ciasteczka Bezglutenowe
Can I make the dough ahead of time?
Absolutely! Your gluten-free ciasteczka dough keeps beautifully in the fridge for up to 3 days wrapped tightly. You can also freeze the shaped log for up to 2 months—just slice and bake directly from frozen, adding 2-3 extra minutes to the baking time.
What makes these cookies authentically Polish?
Traditional ciasteczka bezglutenowe get their signature tender-crumbly texture from the combination of butter, egg yolks, and sour cream, which we’ve perfectly replicated here with gluten-free flour alternatives. The dusted icing sugar finish and delicate vanilla flavor are classic Polish touches that make these gluten-free cookies special.
How do I prevent the cookies from breaking when transferring?
Let your gluten-free biscuits cool completely on the baking tray—they’re fragile when warm but firm up beautifully as they reach room temperature. Use a thin spatula and slide it gently under each cookie rather than lifting from the top.
Why use both buckwheat and tapioca flour?
Buckwheat brings nutty depth and structure to your gluten-free cookies, while tapioca flour adds that melt-in-your-mouth tenderness. Together, they create a texture that’s remarkably close to traditional wheat-based ciasteczka without any gums or starches.
Best way to get that perfect snowy dusting?
Use a fine-mesh strainer and tap it gently while holding it about 6 inches above your cooled gluten-free ciasteczka bezglutenove. Work over parchment paper so you can funnel any excess icing sugar back into the container—waste not, want not!
Final Thoughts
These gluten-free ciasteczka bezglutenowe have become my secret weapon for impressing guests who don’t even realize they’re gluten-free biscuits. They’re tender, buttery, and dusted with just enough sweetness to make every bite feel like a tiny celebration.
Whether you’re honoring Polish heritage, creating new traditions, or simply craving homemade gluten-free cookies that taste like childhood, this recipe delivers every single time.
The beauty of these gluten-free cookies is their versatility—dress them up for Christmas with festive shapes and colored sugar, or keep it simple with classic rounds for everyday tea time. Either way, you’re creating something that brings people together, one tender, crumbly, absolutely delicious bite at a time. Happy baking, friend!
Polish Gluten-Free Ciasteczka Bezglutenowe
Equipment
- Food processor or Thermomix
- Baking trays
- Parchment paper
- Rolling Pin
- Cookie cutters (optional)
- Fine mesh strainer
- Pastry brush
Ingredients
Main Dough
- 1 cup buckwheat flour
- 1 cup tapioca flour
- 1.5 tsp baking powder
- ½ cup powdered organic sugar icing sugar
- ¼ cup sour cream
- 2 egg yolks organic if possible, reserve whites
- 140 grams very cold butter cut into cubes, about 10 tbsp
- ½ tsp vanilla bean paste or powder
For Brushing & Dusting
- 1 egg white reserved from above, whisked
- 1 tablespoon organic icing sugar for dusting
- 2 tbsp flour for dusting buckwheat or tapioca
Instructions
- Preheat your oven to 180°C (350°F) so it’s ready when your gluten-free ciasteczka bezglutenowe dough is prepped and chilled.
- Add the sugar, baking powder, buckwheat flour, and tapioca flour to your food processor. Give it a quick 3-second pulse just to combine everything evenly—you’ll notice how light and airy the mixture becomes.
- Toss in the cold butter cubes, egg yolks, sour cream, and vanilla bean paste. Blend for 5-6 seconds until the dough just comes together into a shaggy ball. If you’re using a Thermomix, speed 5-6 for 5 seconds works perfectly. Don’t overwork it—these gluten-free cookies love a gentle touch!
- Dust your work surface with about 2 tablespoons of buckwheat or tapioca flour. Turn the dough out onto the bench and gently work it into a solid mass, catching any little breakaway bits. This takes maybe 10 seconds of light handling.
- Choose your style: Option 1: Roll the dough into a flat sheet about 5mm thick, then use cookie cutters to create festive shapes—perfect for Christmas ciasteczka or themed birthday parties! Option 2: Gently roll the dough into a log about 4cm thick, which you’ll slice into classic round gluten-free biscuits.
- Refrigerate your dough for 30 minutes before baking. If you’ve rolled out a sheet, place it on a chopping board and pop it in the fridge. For the log, wrap it lightly and chill. This step makes cutting and handling so much easier, plus it gives you those crisp edges everyone loves in homemade gluten-free cookies.
- Slice your chilled log into rounds (about 1cm thick) or use your cookie cutter on the chilled sheet. Arrange the ciasteczka on lined baking trays, leaving about 2cm between each one.
- Brush each gluten-free cookie with the whisked egg white—this creates that gorgeous golden sheen. Bake for 12-13 minutes until the edges turn lightly golden and your kitchen smells like a Polish bakery. The cookies should look set but not deeply browned.
- Let the ciasteczka bezglutenowe cool completely on the trays before attempting to move them. They’ll firm up beautifully as they cool, transforming from tender to delightfully crisp. Move them too early and you’ll have crumbly regrets!
- Once cool, dust with organic icing sugar through a fine strainer for that classic snowy finish. It’s totally optional, but it makes these gluten-free biscuits look bakery-special and tastes like a tiny celebration with every bite.
