Place the fine cornmeal and gluten free flour in medium bowl, add the butter and rub the butter into the flours (or you can use a food processor to do this)
Lightly whisk the egg together with the orange zest and vanilla extract then add it to the bowl containing the flour and butter, add the sugar then mix together with a wooden spoon
Add 1-2 tablespoons water to bring the mixture into a soft dough and form it into a ball, wrap it in cling film and place it in the fridge for 15 minutes to firm it slightly
Meanwhile preheat the oven to 180 degrees (fan oven) and line a large baking sheet with parchment
Remove the dough from the fridge and take approximately desert spoon sized pieces, roll them into balls then flatten them slightly between your hands (you should make about 20)
Place them on the baking sheet and cook in the oven for 15-20 minutes until golden
Cool on a wire rack
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-orange-polenta-biscuits/