The gluten-free bull’s eyes are made with a mix of natural flours and sunflower oil, suitable also for those intolerant to lactose. Soft and delicious cookies are ideal for breakfast, to be filled with jams, preserves, cocoa cream, or even nut creams for the most indulgent.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 252.74 (Kcal)
- Carbohydrates 30.03 (g) of which sugars 11.62 (g)
- Proteins 3.20 (g)
- Fat 13.86 (g) of which saturated 1.75 (g)of which unsaturated 11.40 (g)
- Fibers 0.67 (g)
- Sodium 14.41 (mg)
Indicative values for a portion of 58 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 7.8 oz sugar
- 1.25 cups sunflower oil
- 1 cup gluten-free whole rice flour
- 2/3 cup gluten-free rice flour
- 1 cup gluten-free corn flour (very fine)
- 2/3 cup sorghum flour (gluten-free)
- 1 vanilla pod
Tools
- 2 Bowls
- 1 Baking sheet
- 1 Sieve
- 1 Whisk
- 1 Cookie cutter Or round biscuit cutter
Preparation
Sift all the flours into a bowl and set aside. In another bowl, add the eggs with the vanilla and sugar. Mix well with a whisk and add the oil. Work for 5 minutes until forming a smooth cream.
Add the flour mix and knead quickly. Form a loaf, wrap it in plastic wrap, and let it rest for 30 minutes in the fridge.
Roll out the dough on a work surface dusted with rice flour to a thickness of 1/5 inch. Cut the cookies with a 4-inch round cutter or glass.
For half of the cookies, use a smaller cutter to make a ring.
Bake on a baking sheet lined with parchment paper at 350°F for 15 minutes. Let cool.
Fill with jam or hazelnut cream and sprinkle with powdered sugar.
ATTENTION: consult the Italian Celiac Association’s manual and read the ingredients carefully to ensure they are not contaminated with gluten.
Tips
They keep for 5-6 days in a pastry container.
They keep for 5-6 days in a pastry container.
Gluten-Free Cookies Recipes
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